Boil a salted pot of water and cook pasta al dente according to package directions.
Meanwhile, cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Sprinkle them with the garlic powder and some salt & pepper.
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5-6 minutes/side or until golden and cooked through (165F). Transfer to a plate.
To the same skillet, add the remaining butter. Once it melts, stir in the garlic and flour and cook for 30 seconds or so.
Whisk in the chicken broth and lemon juice (and scrape up any brown bits from the bottom of the skillet). Let it bubble for about a minute.
Add in the cream and let it cook for another 4-5 minutes or so until it thickens up a bit (turn down the heat if it starts bubbling like crazy).
Meanwhile, cut up the cooked chicken into bite-size pieces.
Stir the parmesan into the sauce.
Add the chicken and the drained pasta to the skillet and toss until coated (I add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Serve immediately with extra salt & pepper if needed.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.