Boil a large pot of salted water, cook pasta until al dente (8-10 minutes), drain, and reserve 1 cup of pasta water.

In a skillet, melt butter, add chicken, season with salt and pepper, and sauté until cooked through (5-7 minutes).

Sauté minced garlic in the same skillet for about 30 seconds until fragrant.

Add heavy cream to the skillet, simmer over medium heat for 2-3 minutes until slightly thickened.

Stir in mozzarella, cheddar, and parmesan cheese until melted and the sauce is smooth.

Combine cooked chicken and pasta in the skillet, mixing well to coat with the creamy sauce. Adjust consistency with reserved pasta water if needed.

Season with more salt and pepper if needed, garnish with parsley, and serve warm.