1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of olive oil.
2. In a large pot, bring salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
4. Add the shredded chicken to the skillet, along with the Italian seasoning, salt, and pepper. Cook for another 2-3 minutes to let the flavors meld together.
5. In a large mixing bowl, combine the cooked pasta, chicken mixture, and Alfredo sauce. Stir until everything is well coated.
6. Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella and parmesan cheese evenly over the top.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
8. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving, if desired.

As my grandmother used to say, “Cooking is about feeling the love in each step,” so don’t rush; savor the process!