Preheat the oven to 375 degrees Fahrenheit and grease a 9 by 13 inch baking dish.

Cook the ziti in a large pot of salted boiling water until al dente, then drain and set aside.

In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for one minute until fragrant.

Add the chicken breasts to the skillet, season with salt and pepper, and cook until no longer pink inside, about 6 to 7 minutes per side. Remove the chicken, let it rest briefly, then dice into bite-size pieces.

Pour the heavy cream into the same skillet and bring to a gentle simmer. Stir in the grated Parmesan until the sauce thickens slightly.

Combine the cooked ziti, diced chicken, and Alfredo sauce in a large bowl, then transfer the mixture to the prepared baking dish.

Sprinkle 1 1/2 cups of the shredded mozzarella over the top. Arrange the ghost-shaped fresh mozzarella slices on the surface and add olive slices as eyes.

Bake for 20 minutes until the cheese melts and the edges bubble. Let the dish rest for 5 minutes before serving.