Cook the pasta in a pot of salted boiling water according to the package instructions until just shy of al dente, then drain and set aside.

In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant.

Sprinkle in the all-purpose flour, stirring continuously to create a roux, and cook until light golden.

Gradually pour in the chicken broth, whisking constantly until smooth, then add in the milk, dried parsley, dill, onion powder, salt, and pepper. Keep stirring until the sauce thickens.

Stir in the grated Parmesan cheese until melted.

In a large mixing bowl, combine the cooked pasta, shredded chicken, and creamy sauce. Toss gently to coat.

Preheat the oven to 375°F (190°C) and pour the mixture into a baking dish, spreading it evenly.

Top with shredded mozzarella cheese. Mix panko breadcrumbs with olive oil or melted butter and sprinkle over the cheese.

Bake for about 20-25 minutes or until the top is golden brown and the cheese is bubbling.

Let it rest for about 5 minutes before serving.