Season Chicken: In a small bowl combine together the garlic powder, onion powder, Italian seasoning, white pepper, and salt.
Cook Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions. Drain and set aside.
Cook Chicken: Melt 2 tbsp of the butter in a large skillet over medium heat. Add the chicken pieces, season with half the spice mixture and cook until brown, about 3 minutes. Flip the chicken over, season with remaining spices and cook for another 2 to 3 minutes, until it starts to brown.
Simmer: Add the remaining 2 tbsp of butter, the 2 cups of heavy cream, scrape the bottom of the pan a bit then and bring to a boil. Lower the heat to low and simmer until the sauce thickens a bit, 7 to 8 minutes.
Finish and Serve: Serve over cooked pasta, garnished with parsley.
If you can't find white pepper, regular pepper will work just fine!
Add smoked or regular paprika for a hint of flavor and vibrant color to your dish. You can also add chili flakes for a bit of heat.
Feel free to substitute half and half cream for heavy cream, however, keep in mind your sauce won't be as creamy.
Let leftovers cool completely, then transfer to an airtight container and store in the fridge for 3-5 days.
Frozen pasta dishes will last for 2 – 3 months, just be sure to allow to thaw fully in the fridge before reheating.