Heat oil in a large skillet over medium heat. Season chicken breasts with the garlic salt, onion powder, and basil. Place into the pre-heated pan, and let cook for 4-5 minutes per side, or until the middle is no longer pink.
Remove chicken from pan and set aside to rest. In the same pan, turn the heat up to high and add in the chicken broth, white wine, and heavy cream.
Reduce heat to medium and let simmer until it is reduced by half, about 10 minutes. Stir frequently. Taste, and add salt if necessary.
Slice the chicken diagonally, against the grain. Toss the hot noodles with the browned butter, and pour the sauce over the chicken and noodles. Sprinkle parmesan cheese on top, and serve hot.