Preheat and prep. Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little butter or olive oil.

Cook the pasta. Boil in well-salted water until just shy of al dente—about 1–2 minutes less than the package suggests. Drain and toss with a drizzle of olive oil so it doesn’t stick.

Sauté the garlic. In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30–60 seconds until fragrant. Don’t let it brown.

Make the sauce base. Pour in the heavy cream and chicken broth. Stir in the cream cheese if using. Simmer gently for 3–4 minutes, stirring to smooth out any lumps.

Add the cheeses. Reduce the heat. Stir in the Parmesan until melted and smooth. Season with salt, pepper, Italian seasoning, and a pinch of red pepper flakes if you like a little heat. The sauce should be silky and coat a spoon.

Combine pasta and chicken. In a large bowl, mix the cooked pasta, chicken, and any optional veggies. Pour the sauce over and toss until everything is well coated. If it looks too thick, add a splash of warm broth or pasta water.

Assemble the bake. Spread the mixture into the prepared baking dish. Sprinkle the mozzarella over the top, then a light dusting of extra Parmesan if you have it.

Bake. Place on the center rack and bake for 18–22 minutes, until the edges are bubbling and the top is melted and lightly golden.

Broil for color (optional). For a deeper golden top, broil on high for 1–2 minutes. Keep a close eye on it.

Rest and serve. Let it rest for 5–10 minutes so the sauce sets slightly. Garnish with chopped parsley. Taste and finish with a pinch of salt and pepper if needed.