Bring a large pot of salted water to a boil. Cook the ricciarelle pasta according to package directions. Reserve ½ cup of pasta water before draining.

While the pasta cooks, season the chicken with garlic powder, paprika, onion powder, oregano, Italian seasoning, Kinders Lemon Butter Garlic Seasoning, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant.

Pour in the heavy cream and stir in the Italian seasoning, onion powder, and Kinders Lemon Butter Garlic Seasoning. Simmer for 3–5 minutes, stirring occasionally.

Add the lemon juice and Parmesan cheese, stirring until the cheese is melted and the sauce is smooth. If the sauce becomes too thick, add a splash of reserved pasta water.

Add the drained pasta to the skillet and toss until evenly coated in the sauce.

Slice the chicken and place it on top of the pasta or toss it back into the skillet.

Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.