Cook the 10 ounces of uncooked pasta according to package instructions until al dente. Drain and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until hot.

Add the 2 medium boneless skinless chicken breasts to the skillet. Season them with 2 teaspoons of garlic powder, salt, and black pepper, to taste. Cook and brown the chicken for 6-8 minutes on each side, or until cooked through.

Remove the cooked chicken from the pan and let it rest for 3-4 minutes. Then, cut the chicken into bite-sized pieces.

Scrape the bottom of the now-empty skillet to loosen any browned bits from the pan.

Add the ¾ cup low-sodium chicken broth, ¾ cup heavy whipping cream, ¾ cup grated Parmesan cheese, the zest and juice of one lemon, 1½ teaspoons Italian seasoning, 1 teaspoon garlic powder, salt, and black pepper, to taste, to the skillet. Stir to combine all sauce ingredients.

Bring the sauce mixture to a boil, then reduce the heat to low and simmer for 2-3 minutes, or until slightly thickened.

Add the cooked pasta and the cut chicken pieces to the creamy sauce. Toss gently to coat everything thoroughly before serving.