Boil a large pot of salted water over high heat. Cook 8 oz pasta according to package instructions, usually around 8-10 minutes, until al dente. Drain and rinse under cold water. Set aside.

While the pasta is cooking, season 2 boneless, skinless chicken breasts with 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper on both sides.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook seasoned chicken for 6-7 minutes per side until golden brown and cooked through. Remove and slice.

In the same skillet, melt 2 tablespoon of butter over medium heat. Pour in ½ cup chicken broth and 1 cup heavy cream, stirring constantly. Simmer gently for 3-4 minutes.

Stir in the zest and juice of 1 lemon, along with ¼ cup grated Parmesan cheese. Cook until cheese is melted and sauce is smooth.

Add the cooked pasta to the skillet and toss in the creamy sauce. Layer the sliced chicken on top.

Sprinkle chopped parsley over the dish and serve warm.