1. Season the chicken pieces generously with garlic powder, Italian seasoning, salt, and black pepper. Pat the chicken dry with paper towels before seasoning.

2. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook undisturbed for 5 to 6 minutes per side until golden-brown and cooked through.

3. Remove the cooked chicken and set aside on a clean plate.

4. In the same skillet, melt the butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.

5. Sprinkle in the all-purpose flour and stir constantly for one minute to create a roux.

6. Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming.

7. Add the heavy cream and bring to a gentle simmer, stirring occasionally until the sauce thickens.

8. Reduce heat to low and gradually stir in freshly grated Parmesan cheese until melted and smooth.

9. Return the chicken to the skillet and spoon the sauce over it. Let everything simmer together for 2 to 3 minutes.

10. Garnish with chopped fresh parsley before serving.