Prepare penne per package directions, cooking to al dente stage; drain and set aside.
Preheat oven to 350℉.
Melt 1 tbs of the butter in a large oven-proof skillet over medium heat. Add the garlic, shrimp and 2 tbs of the parsley. Cook shrimp until it’s pink on each side, about 4 minutes each side. Remove the shrimp to a plate, keep warm.
Melt the remaining 2 tbs butter in the same pan. Stir in the flour being careful not to let it lump. Cook until the butter/flour mixture is golden.
Add the chicken granules/concentrated stock and stir well.
Gradually add the milk, while stirring, until smooth. Add 3/4 cup of the mozzarella and the grated Parmesan or Romano. Stir until cheeses are melted and smooth. Let this simmer for 5 minutes.
Add the penne, tomato and shrimp to the pan and toss to combine.
Top with the remaining mozzarella and the Panko crumbs.
Bake for 5-8 minutes or until cheese is melted.
Pop it under the broiler for about 3 minutes to brown the top. Watch this carefully because it can easily burn.
Garnish with remaining parsley.