Bring a large pot of liberally salted water to a boil over high heat. Add the pasta and cook until just al dente, approximately 6-8 minutes. Reserve 1 cup of the pasta water. Drain the pasta and keep warm.

Pat the chicken breast dry with a paper towel and arrange on a plate.

Whisk together the salt, pepper and garlic powder. Season both sides of the chicken with the mixture and set aside.

Het the olive oil and 1 tablespoon butter in a large skillet over medium high heat.

Arrange the chicken in the skillet and cook until golden brown, approximately 5-7 minutes.

Flip the chicken over and sear on the opposite side. Continue to cook until the chicken is golden and registers 160˚F on an instant read thermometer.

Transfer the chicken to a platter and keep warm.

Turn the heat to medium low and add the remaining 2 tablespoons butter to the pan.

Once melted, stir in the garlic, Italian seasoning and cook for 30 seconds.

Turn the heat to low and whisk in the chicken stock.

Stir in the lemon and heavy cream. Bring to a simmer and stir in the cheese, garlic powder and onion powder.

Season the sauce with salt and pepper, to taste.

Add the pasta to the sauce and toss to coat. If the sauce seems a bit thin, add the pasta water 1/4 cup at a time until the desired consistency. Continue cooking for 2-3 minutes.

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

Sprinkle with more parmesan cheese and fresh chopped parsley, if desired.