Boil a large pot of salted water. Cook 8 oz of pasta until al dente, about 8-10 minutes, then drain and toss with olive oil.

Season 2 chicken breasts with garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet and cook the chicken for 6-7 minutes on each side until golden.

In the same skillet, reduce heat, add butter, chicken broth, and heavy cream. Simmer for 3-4 minutes until thickened.

Stir in lemon zest, lemon juice, and Parmesan cheese until melted and smooth.

Combine pasta with the sauce, tossing until well coated. If needed, add more chicken broth.

Slice chicken and place on top of the pasta. Garnish with chopped parsley and serve warm.