Begin by microwaving the cream cheese for about 30 seconds until it's soft and easy to mix. Cut it into smaller chunks to help it melt seamlessly later.

Slice the chicken breasts in half horizontally to create four thinner cutlets, ensuring they cook evenly. Season both sides generously with garlic powder, salt, and pepper.

Heat a skillet over medium-high heat and add the butter along with the olive oil. Once the butter melts and starts bubbling, carefully add the chicken cutlets. Cook for 5-6 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F.

In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 5-7 minutes until the onion becomes softened and lightly browned. Then, add the minced garlic and cook for an additional 30 seconds.

Pour the chicken broth into the skillet, followed by the cream cheese, Italian seasoning, and crushed red pepper flakes. Stir continuously for about 2-3 minutes until all the ingredients blend into a smooth, creamy sauce.

Return the seared chicken cutlets to the skillet, ensuring they are well-coated with the sauce. Let them simmer for a couple of minutes on low heat.

Taste the sauce and adjust seasoning with salt and pepper as needed. Sprinkle freshly chopped parsley over the Cream Cheese Chicken just before serving.