Soften the cream cheese by microwaving it until very soft. Cut into smaller pieces and set aside.

Slice each chicken breast in half lengthwise to make four thinner cutlets. Season with garlic powder, salt, and pepper.

In a large skillet, heat the butter and olive oil over medium-high heat. Add the chicken and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken and set it aside.

Lower the heat to medium and add the chopped onion to the same skillet. Cook for 5–7 minutes until softened and lightly browned.

Stir in the minced garlic and cook for another 30 seconds.

Add the chicken broth, cream cheese, Italian seasoning, and crushed red pepper flakes. Stir continuously until the cream cheese is fully melted and the sauce is smooth. This may take a few minutes.

Return the chicken to the skillet and let it warm through in the sauce. If needed, thin the sauce with a little more chicken broth. Taste and adjust seasoning as desired.

Garnish with fresh parsley if using, and serve hot.