Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, about 8-10 minutes. Drain, drizzle with olive oil, and set aside.

Season the Chicken: Season chicken breasts with garlic powder, onion powder, salt, and pepper. Let sit for a few minutes.

Sauté the Chicken: Heat olive oil over medium heat. Cook chicken for 6-7 minutes on one side, flip, and cook for another 6-7 minutes until internal temp is 165°F. Slice into strips.

Create the Sauce: In the same skillet, melt butter, add chicken broth and heavy cream. Simmer for 3-4 minutes.

Add Lemon Flavor: Stir in lemon zest and juice, fold in parmesan cheese until melted.

Combine Pasta and Sauce: Add pasta to the sauce, toss to coat, and cook on low for 1 minute.

Serve and Garnish: Plate the pasta, top with chicken, and sprinkle with parsley.