Pat chicken breasts dry. Combine salt, black pepper, garlic, powder, and onion powder in a small bowl. Season chicken on both sides.

Heat a large, deep skillet over medium heat. Add 2 tablespoons olive oil and chicken and cook for 5 minutes per side, until golden brown and cooked through. Remove from skillet and transfer to a plate.

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

Heat a large skillet over medium heat. Add remaining tablespoon of olive oil to the skillet. Add garlic and sauté 1 minute.

Add lemon juice, lemon zest, chicken stock, heavy cream, salt, and pepper. Stir well, then bring to a simmer on low heat. Simmer until thickened, about 5 minutes.

Drain pasta and add to the skillet. Toss well, until the sauce coats the pasta. Add parmesan cheese and toss.

Slice chicken and add to the skillet. Top with more parmesan cheese and serve.