Creamy Italian Chicken Casserole

2 T. olive oil
1 c. onion, chopped
4 garlic cloves, minced
2 lbs. chicken, cooked and chopped into cubes
2 (14.5 ounce) cans diced tomatoes with garlic, basil and oregano, undrained
1 c. heavy whipping cream
4 oz. cream cheese, softened
2 c. mozzarella cheese, shredded
8 oz. pasta, (I used elbow macaroni)
Italian seasoning, to taste

Preheat oven to 350 degrees. Cook pasta according to package and keep warm. Lightly spray a 9x13-inch baking dish with nonstick spray. In large skillet, heat olive oil over medium-high heat. Add onion and garlic and cook 3 minutes, or until tender. Stir in chicken, tomatoes and cream. Add Italian seasoning. Bring to a boil over medium-high heat, let boil for about 3 minutes. Reduce heat, and simmer until sauce is slightly thickened. Add cream cheese and 1 cup mozzarella cheese. Cook while stirring constantly until cheeses are melted. Add pasta, tossing gently to coat. Spoon entire pan into prepared baking dish and top with remaining cheese. Bake for 30 minutes. Serve with a salad and warm garlic bread if desired.