Heat the olive oil in a large skillet over medium high heat.

In a small bowl, whisk together the garlic powder, salt and pepper.

Sprinkle the seasoning mixture evenly over the chicken breasts.

Add the chicken to the pan and cook over medium heat until golden.

Flip the chicken and continue cooking until cooked through. An internal temperature with an instant read thermometer should register 165˚F.

Transfer the chicken to a platter and keep warm.

Bring a large pot of salted water to a boil over medium heat.

Cook the pasta according to the package directions.

While the pasta is cooking, make the sauce.

Wipe the skillet clean with a paper towel and melt the butter in the pan over medium heat.

Whisk in the cream and half and half.

Heat the cream just to a simmer. Turn the heat off and whisk in the lemon juice and zest.

Add 1 1/2 cups of cheese and stir until smooth. Stir in the nutmeg.

Season with salt and pepper to taste.

Add the cooked pasta to the sauce and the remaining cheese. Toss to coat until the sauce begins to thicken.

Drop the broccoli into the pasta water and cook for 2-3 minutes.

Add the broccoli to the pasta and toss to coat.

Slice the chicken breasts across the grain and top the pasta with the chicken.

Sprinkle with fresh parsley and freshly grated parmesan cheese, if desired.

Serve immediately.