Bring a large pot of salted water to a boil.

Cook pasta according to package directions until al dente (8–10 minutes). Drain and set aside.

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

In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 6–7 minutes per side until golden brown and fully cooked.

Remove chicken from skillet and let rest before slicing into strips or bite-sized pieces.

In the same skillet, melt butter over medium heat. Add heavy cream and bring to a simmer for 2–3 minutes.

Stir in mozzarella and Parmesan cheeses until melted and smooth.

Add cooked pasta to the skillet and toss to coat in the sauce.

Stir in the sliced chicken and cook 2–3 minutes until everything is heated through.

Garnish with fresh parsley (and optional cherry tomatoes and basil). Serve hot.