Instructions

1. Add the salt, garlic powder, onion powder, paprika and Italian seasoning to a small bowl and mix together. Remove 2 teaspoons of the spice rub from the bowl and set aside.
2. Season both sides of the chicken tenderloins with the spice rub. Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken in a single layer to the pan. You will probably need to brown the chicken in two batches, depending on the size of your skillet. Cook the chicken for 2-3 minutes on each side until browned. Remove the chicken from the skillet to a plate and cover with foil to keep warm. Repeat with a second batch if needed and remove the chicken to the plate with foil.
3. Pour the cream into the skillet using a spatula to scrape up the bottom of the pan. Add the two teaspoons of reserved spice rub along with the parmesan cheese. Stir together and bring to a simmer.
4. Return the chicken to the sauce along with any juices that have accumulated on the plate. Simmer the chicken in the sauce for 10-15 minutes until the sauce has thickened. The sauce will thicken more as it cools, so account for about 10 minutes of resting time after the chicken is done.
5. While the sauce is simmering, cook the spaghetti according to the package directions and drain. Serve the chicken on top of a bed of pasta with the sauce spooned over the top. Garnish with fresh parsley and more parmesan cheese.