In a separate bowl, thoroughly combine the garlic powder, salt, onion powder, chili powder, paprika, and white pepper. Two tablespoons of the spice blend should be removed and placed aside. Toss the chicken with the remaining seasoning blend.

In a large pan, melt the butter (you’ll need three tablespoons) over moderate heat until it begins to sizzle. Butter should not be heated to the point of burning, therefore maintain a medium flame. Toss in half of the chicken and cook, turning occasionally, until browned. Put in another tablespoon of butter and turn the chicken over to brown the other side.

Brown the chicken on all sides, then take it out of the pan. Repeat with the rest of the chicken and butter. Keep chicken warm by setting it aside and covering it with aluminum foil.

Stirring carefully, boil the cream and reserved spice combination over medium heat until simmering (small bubbles). Cook for another 10-15 minutes over medium heat, or until thick and creamy. After the mixture has thickened, season to taste with extra salt and/or garlic powder.

Over the cooked pasta, dish up some chicken and sauce. Once the chicken is cooked, I like to run it through the sauce to make sure it’s nice and hot.