Can this recipe be frozen after it’s prepared? If so, how long can it stay in the freezer and how should I freeze it?

Personally, I wouldn't recommend freezing this--the cream-based sauce could split, and the pasta would likely get overcooked and mushy when reheated. If you're looking to prep some meals for the freezer, I would instead recommend prepping a big batch of a tomato-based sauce or perhaps a mushroom bourguignon (like this https://smittenkitchen.com/2009/01/mushroom-bourguignon/) and freezing that, then cooking the pasta while you defrost the sauce and combining the two :)