Preheat the oven to 350°F (175°C).
Cook pasta according to package instructions until al dente; then drain.
In a large skillet, melt the butter over medium heat. Add flour to form a roux, cooking for about 2 minutes until golden.
Gradually whisk in chicken broth and heavy cream. Cook until the sauce is thickened, about 5-7 minutes.
Stir in cooked chicken, peas, half of the Parmesan cheese, garlic powder, onion powder, salt, and pepper.
Combine the pasta with the sauce mixture, stirring until well coated.
Transfer to a greased baking dish, and top with the remaining Parmesan cheese.
Bake for 25-30 minutes or until bubbling and golden on top.
Garnish with fresh parsley before serving.
