Preparation:

1. Cook the Penne Pasta: Begin by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to the package instructions, usually around 9-11 minutes, until al dente. Drain the pasta, saving about 1/2 cup of the pasta water to help loosen the sauce later if needed.
2. Cook the Chicken: While the pasta cooks, heat a large skillet over medium-high heat. Add 2 tablespoons of the butter and allow it to melt. Season the chicken bites with salt, pepper, garlic powder, and onion powder. Add the seasoned chicken to the skillet and cook for 6-8 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. Prepare the Garlic Butter Sauce: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant and golden brown, being careful not to burn it. The garlic will release an amazing aroma that fills your kitchen and makes your stomach growl in anticipation.
4. Make the Sauce: Add the heavy cream to the skillet, stirring to combine with the garlic and butter. Bring the mixture to a simmer and allow it to cook for 2-3 minutes, until slightly thickened. Stir in the mozzarella and Parmesan cheeses, continuing to stir until the cheese is melted and the sauce becomes smooth and creamy.
5. Combine Pasta and Chicken: Add the cooked penne pasta to the skillet with the creamy garlic butter sauce, tossing to coat the pasta evenly. Return the cooked chicken to the skillet and gently stir to combine. If the sauce is too thick, add some of the reserved pasta water a tablespoon at a time until you reach your desired consistency. Serve the dish with a sprinkle of fresh parsley on top for added color and freshness.