Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook pasta according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook 7–8 minutes per side until fully cooked. Shred using two forks.
In a large bowl, combine cream cheese, ranch seasoning, sour cream, garlic powder, and onion powder. Mix until smooth.
Add shredded chicken, cooked pasta, and cheddar cheese. Stir until fully mixed.
Transfer mixture to the baking dish. Sprinkle mozzarella evenly on top.
Bake 20–25 minutes until cheese is melted, bubbly, and golden brown.
Let cool slightly, then garnish with parsley and serve warm.