Pat chicken breasts dry. Season both sides with salt, black pepper, onion powder, and garlic powder.

Heat a large skillet over medium heat. Add olive oil and chicken breasts. Cook for 5-6 minutes per side, untouched, until the internal temperature of the chicken reaches 165F. Transfer to a plate and set aside.

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.

While the pasta is cooking, heat butter in the same skillet used to cook the chicken. Add minced garlic and cook for 1 minute, until fragrant. Add white wine and chicken broth and bring to a simmer. Season with salt and pepper.

Add heavy cream and parmesan cheese and stir until cheese is melted. Bring to a simmer and let simmer for 2-3 minutes, until the starts to thicken.

Add cooked pasta to the skillet and toss until combined. Add pasta water if necessary to thin the sauce.

Slice chicken and add it to the skillet. Top with parsley and serve.