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Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish.
Set a large pot of salted water over high heat. Once boiling, stir in the penne and cook according to the package instructions. Then drain the pasta, reserving 1 cup of pasta water for later use.
Meanwhile, set a second large sauce pot over medium heat. Add the butter. Once melted, whisk in the flour. Then whisk in the minced garlic. Continue to whisk for 1-2 minutes until the roux is golden in color.
Stir in the half & half, Italian seasoning, and bouillon. Once the mixture is hot, stir in 1 cup shredded mozzarella, and 1 cup parmesan cheese. Stir and simmer until the cheese is well incorporated.
The sauce should be thick, but still saucy, not like gravy. If it seems too thick, mix in ½ to 1 cup pasta water. Then mix in the cooked pasta and chicken pieces.
Pour the pasta mix into the baking dish. Spread out evenly. Then sprinkle the remaining 2 cups of mozzarella cheese over the top.
Bake for 20-25 minutes, until the sides are bubbling and the cheese on top is melted with crispy edges. Serve warm.