In a medium bowl, toss the chicken pieces with garlic powder, paprika, salt, and pepper until evenly coated.

Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through (about 6-8 minutes). Remove the chicken from the skillet and set aside, leaving any drippings in the pan.

Reduce the heat to medium. Add the minced shallot to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

Whisk in the flour to the shallot and garlic mixture, cooking for 1 minute to form a roux. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce starts to thicken slightly (about 3-4 minutes).

Reduce the heat to low. Stir in the heavy cream and cook until the sauce is smooth. Gradually stir in the grated Parmesan cheese until melted and the sauce is creamy. Do not let it boil after adding the cream.

Return the cooked chicken to the skillet and stir to coat in the sauce. Heat through for 1-2 minutes. Garnish generously with fresh chopped parsley before serving over pasta, rice, or with crusty bread.