1. Make the chicken. In a medium size bowl, combine spices for chicken (garlic powder, onion powder, paprika and parsley). Sprinkle over both sides of chicken, rubbing the spices into the chicken with your hand to make sure they adhere to the chicken.

2. In a large skillet, add 2 tablespoons olive oil over medium heat. Once the oil is heated, add chicken and cook 5 minutes, then flip and cook an additional 5 or so minutes, or until the chicken reaches an internal temperature of 165F. Remove the chicken from the skillet and set aside.

3. Make the pasta. In the same skillet, add 1 tablespoon olive oil over medium heat. Once the oil is heated, add onion and garlic and cook 2-3 minutes, or until onion is slightly softened. Add in the chicken broth, Italian seasoning, and salt and pepper to taste. Bring to a boil, then add in the pasta. Cook pasta until al dente according to package directions on the pasta. Stir frequently so that the pasta doesn’t stick to the bottom of the pan. By the time the pasta is done cooking, most of the liquid should have evaporated.

4. Turn off the heat. Add in the cream cheese and stir until combined and cream cheese is melted. Pour in the heavy cream, and add in the grated parmesan cheese. Stir until combined.

5. Serve with the chicken and additional freshly grated parmesan cheese and enjoy!