Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While pasta cooks, season cubed chicken with salt, pepper, and 1 tsp of Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.

Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth to deglaze, scraping up any browned bits. Simmer for 2-3 minutes.

Stir in the heavy cream and the remaining 1 tsp of Italian seasoning. Bring to a gentle simmer and cook for 3-4 minutes to thicken. Reduce heat to low.

Gradually stir in the grated Parmesan until the sauce is smooth. Return the chicken and drained penne to the skillet. Toss to coat everything in the sauce. If needed, thin the sauce with a splash of reserved pasta water. Garnish with fresh parsley and serve immediately.