Prepare the Pasta and Chicken:

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Cook pasta 1-2 minutes less than package directions (it will finish cooking in the oven). Drain and set aside.

If using uncooked chicken, cook and shred or dice it beforehand.

Make the Garlic Parmesan Sauce:

In a large skillet, melt 2 tablespoons butter over medium heat. Add garlic and sauté for 1 minute until fragrant.

Whisk in the flour and cook for 1 minute, stirring constantly.

Gradually add milk and heavy cream, whisking continuously until smooth.

Stir in Italian seasoning, salt, and black pepper. Let the sauce simmer until slightly thickened (about 3-4 minutes).

Remove from heat and stir in Parmesan cheese until melted.

Assemble the Casserole:

In a large bowl, combine cooked pasta, chicken, and 1 cup mozzarella cheese. Pour the garlic Parmesan sauce over the mixture and stir to coat evenly.

Transfer to the prepared baking dish and spread evenly. Sprinkle remaining ½ cup mozzarella and ½ cup cheddar (if using) on top.

Prepare the Topping and Bake:

In a small bowl, mix Panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle over the casserole.

Bake uncovered for 20-25 minutes, or until the top is golden brown and bubbly.

Serve and Enjoy!

Let the pasta bake cool for 5 minutes before serving. Garnish with dried parsley and enjoy!

Serving Suggestions:

Serve with a side salad, garlic bread, or roasted vegetables for a complete meal!