Preheat the oven to 375°F (190°C).
Cook the penne pasta according to package instructions until al dente.
In a large skillet, heat olive oil over medium heat and cook the chicken until browned.
Add garlic powder and Italian seasoning to the skillet with the chicken, then stir to combine.
Stir in the sun-dried tomatoes, heavy cream, salt, and pepper; cook until heated through.
Mix the cooked pasta with the creamy chicken and sun-dried tomato mixture.
Transfer the mixture to a greased baking dish and top with mozzarella and Parmesan cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
Remove from the oven and let it sit for 5 minutes before serving.
Garnish with freshly chopped parsley before serving.
