Place the mozzarella cheese and parmesan cheese in a medium sized freezer bag and seal.
In a large freezer bag, combine the cooked chicken, onion, garlic, Italian seasoning, salt, pepper, parsley, diced tomatoes, chicken broth, and heavy cream. Squish to combine. Remove excess air from the bag and seal.
Staple the smaller bag with the cheese to the large bag above the seal. Freeze.
Thaw.
Pour the contents of the large bag into a large skillet. Bring the liquid to a boil, then add the penne pasta. Reduce heat to medium and continue cooking, stirring occasionally, until the pasta is tender, which should take around 15 minutes.
Top with the cheeses and allow the cheese to melt before serving.