Bring a large pot of salted water to a boil. Cook the 12 ounces dried penne pasta to al dente according to package instructions. Once cooked, drain the pasta in a colander and set aside.

In a medium mixing bowl, combine the 1 1/2 Tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon fine sea salt, and 1/2 teaspoon ground black pepper.

Butterfly the 1 pound boneless, skinless chicken breast all the way through, creating four even fillets. Add these fillets to the mixing bowl with the oil and spice blend, then toss until evenly coated.

Heat a large nonstick skillet over medium-high heat. Add the marinated chicken fillets and cook for 5 minutes per side, or until an internal temperature of 165°F is reached and the chicken is golden brown. Transfer the chicken fillets to a cutting board and let them rest while you prepare the sauce. Reduce the heat in the skillet to medium.

Melt the 3 Tablespoons butter in the same skillet. Add the 6 medium minced garlic cloves and 2 teaspoons dried parsley. Sauté until aromatic, about 60 seconds.

Sprinkle in the 2 Tablespoons all-purpose flour and mix well to create a roux. Cook for about 1 minute, stirring constantly.

Whisking quickly and continuously, slowly pour the 1 1/2 cups chicken broth into the roux until the broth and flour are fully incorporated and smooth. Then, whisk in the 1 cup heavy cream until no lumps remain. Increase the heat to medium-high and bring the sauce to a gentle boil.

Add the 1/2 cup freshly shredded Parmesan cheese to the pan and stir until it is melted and fully incorporated into the sauce. Gently boil the sauce for 3-4 minutes, or until it has thickened to your desired consistency. Remove the pan from the heat.

Slice the rested chicken breasts into thin pieces at a slight angle.

Off the heat, add the drained penne pasta to the pan with the creamy sauce and toss until the pasta is almost coated. Add the sliced chicken breast and continue to toss until all ingredients are fully coated in the sauce.

Plate the Creamy Garlic Chicken Pasta immediately. Garnish with extra freshly shredded Parmesan cheese (optional) and fresh chopped parsley (if using). Serve hot.