In a large pot of salted boiling water, cook penne. Drain and return to pot.
In a large skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley. Season with salt Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)
Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer.
Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. Season with salt and pepper.
Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (You can add more milk if mixture is too thick.)
Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parmesan and Bake in Oven until it's melted, 5 to 7 minutes.
Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn't burn!).
Garnish with remaining tablespoon parsley and serve.