Season chicken with garlic powder, Italian seasoning, salt, and pepper. Sear in olive oil over medium-high heat for 4–5 minutes per side until golden. Remove and rest for 5 minutes, then slice.
In the same skillet, melt butter over medium heat. Sauté garlic for 60 seconds.
Add heavy cream and softened cream cheese. Whisk until smooth.
Reduce to low heat. Stir in parmesan gradually until melted and sauce thickens, about 3–4 minutes.
Return sliced chicken to the skillet. Toss to coat and serve immediately over zoodles, Palmini noodles, or cauliflower rice.