Crafting this dish is a delightful process that transforms simple ingredients into a comforting masterpiece:

1. **Prepare the Pasta**: Cook the penne pasta according to package instructions until al dente. Drain and set aside.

2. **Sauté the Garlic**: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, a technique I learned from watching my mother skillfully infuse her dishes with aromatic flavors.

3. **Make the Sauce**: Sprinkle the flour over the garlic and stir continuously for about a minute to form a roux. Gradually whisk in the milk and heavy cream, bringing the mixture to a gentle simmer. Let it thicken, whisking frequently until smooth.

4. **Add the Cheese**: Stir in the Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste, remembering how Nonna Rosa always emphasized the importance of tasting as you go.

5. **Combine Ingredients**: In a large mixing bowl, combine the cooked pasta, chicken, and Alfredo sauce. Mix until the pasta and chicken are well-coated.

6. **Assemble the Bake**: Transfer the mixture to a greased baking dish. Sprinkle the shredded mozzarella evenly over the top, allowing it to melt into a bubbling, golden crust in the oven.

7. **Bake to Perfection**: Preheat your oven to 375°F (190°C) and bake the dish for about 25-30 minutes, or until the cheese is golden and the edges are bubbling.

8. **Garnish and Serve**: Once baked, let it cool slightly before garnishing with fresh parsley, a nod to the fragrant herbs that always adorned our family meals.