My guests can’t get enough of this dish—it’s gone before I know it!

Heat the olive oil in a large skillet over medium-high heat.

Season the chicken strips with garlic powder, onion powder, salt, and pepper.

Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the heavy cream, chicken broth, Parmesan cheese, and Italian seasoning.

Stir the sauce until the cheese is melted and the sauce is smooth.

Add the cooked chicken back to the skillet and simmer for 2-3 minutes.

Meanwhile, prepare the low carb pasta according to package instructions.

Toss the pasta with the creamy chicken sauce until well coated.

Serve hot, garnished with fresh parsley.

For a little extra flavor, try adding some sun-dried tomatoes or spinach to the sauce. If you have picky eaters, you can substitute the chicken with shrimp or even tofu for a vegetarian option. To add a bit of spice, sprinkle some red pepper flakes over the dish before serving. For those who aren’t watching carbs as closely, you can use regular angel hair pasta instead.