Homestyle Chicken Penne Casserole

shredded

2 tablespoons unsalted butter

2 cloves garlic, minced

1 small onion, finely chopped

1 red bell pepper, diced

1 cup sliced mushrooms

2 cups chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon dried thyme

1/2 teaspoon dried oregano

Salt and pepper to taste

1 cup shredded mozzarella cheese

Chopped fresh parsley for garnish (optional)

Instructions:

Preheat the Oven and Cook the Pasta:
- Preheat your oven to 375°F (190°C). Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Cook the Chicken and Vegetables:
- In a large skillet, melt the butter over medium heat. Add the minced garlic and chopped onion, and sauté until softened, about 2-3 minutes.
- Add the diced red bell pepper and sliced mushrooms to the skillet, and cook until the vegetables are tender, about 5 minutes.
- Stir in the cooked chicken and cook for an additional 2-3 minutes, until heated through. Remove the skillet from the heat and set aside.
Prepare the Sauce:
- In a separate saucepan, heat the chicken broth and
  
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