• Prepare pasta per package directions, to the al dente stage. (Pasta will cook further in the oven, so do not overcook.)
• While pasta is cooking, melt butter in large saucepan or dutch oven on stove top over medium heat. Once melted, stir in the flour and whisk. Allow to cook for 2-3 minutes.
• Add the garlic, cream, garlic salt (if using, see Notes below), salt, pepper and 1 cup of the Parmesan cheese. Stir to combine and melt cheese.
• Allow sauce to simmer for 8-10 minutes until thickened, stirring frequently to avoid burning or scorching. Once thickened, remove from heat.
• Add in mozzarella and cream cheese and stir to combine and allow cheese to melt. Add additional salt to taste (if needed).
• Drain pasta then place back in pot. Pour in sauce and diced chicken to pasta and stir to combine.
• Pour pasta and sauce mixture into a 9x13 baking dish. Sprinkle with remaining Parmesan cheese.

To freeze:

• Allow to cool. Cover and label, then place in freezer. (You may want to use a disposable aluminum pan for the freezer.)
• When ready to use, remove from freezer the night before and allow to thaw overnight in the refrigerator.

To bake:

• Bake at 350 degrees Fahrenheit for 20-25 minutes, until top begins to brown slightly and sauce is bubbly. Remove from oven, garnish with parsley (if desired) and serve.