Cook the penne pasta in a large pot of salted boiling water according to the package directions until al dente. Drain and set aside.

While the pasta is cooking, season the chicken pieces with Italian seasoning, salt, and pepper.

Heat the olive oil and butter in a large skillet over medium high heat. Add the chicken and cook until golden brown and cooked through (about 5 to 7 minutes). Remove chicken from the pan and set aside.

In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.

Sprinkle the flour over the garlic and whisk for about 1 minute to create a roux.

Slowly whisk in the chicken broth and half and half. Continue whisking until the sauce begins to thicken and bubble.

Stir in the pesto until well combined.

Reduce the heat to low. Stir in the mozzarella and parmesan cheeses until completely melted and the sauce is smooth.

Add the cooked pasta and chicken back into the skillet. Toss everything together until the pasta is thoroughly coated in the creamy pesto sauce.

Serve immediately with extra parmesan if desired.