Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper.

1. Once the skillet is hot, add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
3. Reduce the heat to medium-low and add the cream cheese. Stir until the cream cheese is melted and smooth.
4. Add the heavy cream and Parmesan cheese to the skillet, stirring until well combined. Let the sauce simmer for 3-4 minutes, or until it thickens slightly.
5. Return the chicken breasts to the skillet, spoon some of the sauce over the top, and cook for an additional 5-7 minutes, or until the chicken is fully coated and heated through.
6. Garnish with fresh parsley, if desired, and serve.