Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning. Cook until the chicken is golden brown and cooked through, about 7-10 minutes.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.

Add the cooked pasta and chicken to the Alfredo sauce. Toss to combine and heat through. Serve in bowls, garnished with chopped parsley.