Season the chicken breasts with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and no longer pink in the center, about 5-7 minutes per side. Remove chicken and set aside.

In the same skillet, add garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream, chicken broth, and add grated Parmesan. Bring to a simmer, then reduce heat and continue to cook until the sauce thickens, about 5 minutes.

Stir in Italian seasoning, garlic powder, and unsalted butter until the butter is melted and the sauce is smooth.

Return the chicken to the skillet and spoon the sauce over the breasts. Cook for an additional 2-3 minutes.

Garnish with fresh parsley before serving.