Microwave the cream cheese until very soft. Cut it into smaller pieces and set aside until needed.
Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
Melt the butter and olive oil in a skillet over medium-high heat. When the pan is hot, add the chicken and cook for about 5-6 minutes/side or until golden and cooked through (165F). Transfer the chicken to a plate.
Reduce the heat to medium, then add the onions to the skillet and sauté for 5-7 minutes or until softened and lightly browned.
Stir in the garlic and cook for 30 seconds.
Add in the chicken broth, cream cheese, Italian seasoning, and crushed red pepper flakes. Stir until the sauce is smooth (this may take a few minutes).
Add the chicken back to the skillet and warm through. If you need to thin the sauce, add a splash more chicken broth. Season with extra salt & pepper if needed, sprinkle with parsley if desired, and serve immediately.
