Preheat oven to 375°F (190°C). If chicken breasts are uneven in thickness, pound them to about three-quarters of an inch thick for even cooking.

In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, oregano, and basil. Rub the spice mixture thoroughly onto both sides of each chicken breast.

Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Add chicken breasts and sear for 3-4 minutes per side until golden brown.

Transfer the skillet to the oven and bake for 20-25 minutes until chicken reaches an internal temperature of 165°F. Remove from oven and transfer chicken to a cutting board to rest.

While chicken bakes, bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain thoroughly and set aside.

After chicken has rested for 5 minutes, slice crosswise into half-inch strips.

Return the skillet to the stovetop over low heat. Remove excess oil if needed, leaving just enough to coat the bottom. Melt butter completely.

Pour in heavy cream slowly, stirring constantly. Add grated Parmesan cheese and chopped parsley. Stir continuously until cheese melts and sauce thickens slightly, about 3-4 minutes. Do not let it boil.

Add drained penne to the skillet and toss with tongs until every piece is coated in the cream sauce.

Plate the pasta and top with sliced chicken. Garnish with additional Parmesan and parsley if desired.