Boil 8 ounces of penne pasta in salted water until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of diced chicken breast and cook until golden, about 5-7 minutes.

Stir in 3 cloves of minced garlic and sauté for an additional minute.

Add 2 cups of broccoli florets and sauté for 3-4 minutes until bright green and slightly tender.

Pour in 1 cup of heavy cream, add 1 teaspoon Italian seasoning, salt, and pepper. Simmer for 2-3 minutes until thickened.

Stir in 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan cheese until melted and creamy.

Gently fold the cooked penne into the creamy mixture until well coated.

Transfer to a greased baking dish, sprinkle 1/2 cup of breadcrumbs, and drizzle with 1 tablespoon of melted butter.

Preheat oven to 350°F (175°C) and bake for 20-25 minutes or until the top is golden brown.