Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.

Make the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.

Prepare the Cream Sauce: Add the heavy cream and milk to the skillet, stirring to combine. Bring the mixture to a simmer and cook for 4-5 minutes, until it thickens slightly.

Add the Cheese and Seasonings: Reduce the heat to low and stir in the Parmesan and mozzarella cheese until melted and the sauce is smooth. Add the dried basil, oregano, garlic powder, onion powder, salt, and pepper, adjusting to taste.

Combine with Chicken and Pasta: Add the cooked chicken and pasta to the skillet, stirring to coat everything evenly with the creamy cheese sauce.

Assemble the Bake: Transfer the pasta and chicken mixture into the prepared baking dish, spreading it evenly. In a small bowl, combine the panko breadcrumbs with the melted butter, then sprinkle evenly over the top of the pasta bake.

Bake: Bake the casserole for 20-25 minutes, or until the top is golden brown and crispy.

Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.