Bring a large pot of salted water to a boil and add 8 oz of spaghetti. Cook according to package instructions, usually around 8-10 minutes, until the pasta is al dente. Drain the pasta and set it aside, keeping a splash of pasta water for later if needed.

While the pasta cooks, season the chicken breasts with garlic powder, onion powder, salt, and pepper.

In a skillet, heat olive oil over medium-high heat. Sear the chicken on each side for about 6-7 minutes until golden brown and cooked through. Remove from heat and let it rest before slicing.

In the same skillet, melt butter over medium heat. Add chicken broth and heavy cream, simmer for 3-4 minutes until combined.

Stir in lemon zest and juice, then add grated Parmesan cheese. Cook for an additional 2-3 minutes until the sauce thickens.

Add the cooked spaghetti into the skillet, tossing gently with the creamy sauce. Add the sliced chicken on top.

Plate the pasta hot, garnishing with freshly chopped parsley.