Begin by bringing a large pot of salted water to a boil. Add 8 ounces of your chosen pasta, stirring gently. Cook according to package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta in a colander, and set it aside to cool slightly while you prepare the chicken.

While the pasta is cooking, take 2 boneless, skinless chicken breasts and season them generously with garlic powder, onion powder, salt, and pepper.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet. Cook for 6-7 minutes on each side until they develop a golden crust. Remove the chicken from the skillet and slice into strips.

In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Let it melt, then pour in ½ cup of chicken broth and 1 cup of heavy cream. Stir gently and allow it to simmer for 3-4 minutes until slightly thickened.

Incorporate the zest and juice of 1 lemon along with ¼ cup of grated Parmesan cheese into the simmering sauce. Stir until smooth and slightly thickened.

Carefully add the cooked pasta to the sauce within the skillet, tossing gently to coat. Nestle the sliced chicken strips on top.

Sprinkle freshly chopped parsley over your dish for a touch of color and freshness. Serve warm.