Cut or pound the chicken breasts to even 1 inch thicknesses all over.

In a small mixing bowl, whisk together 2 Tablespoons of Old Bay seasoning, 1 teaspoon of chili powder and the salt until combined.

Rub the seasoning mixture all over both sides of all chicken breasts until well seasoned.

In a large, non-stick skillet or saucepan, heat the cooking oil over medium or medium high until it shimmers but is not smoking.

Sear the chicken for 3-5 minutes per side or until well browned on each side. It does not need to be cooked through yet and be sure not to overcrowd the pan. Cook in batches, adding small amounts of oil, if needed.

Add in the minced garlic and saute for about 1 minute or until fragrant.

Slowly whisk in the chicken broth, additional Tablespoon of Old Bay Seasoning and chili powder and stir to get everything off the bottom of the pan.

Carefully place the chicken back in the liquid and cover the pan.

Simmer for 5-10 minutes or until a thermometer reads 165 degrees Fahrenheit in the center of the chicken.

Whisk in the heavy cream and reduce the heat to medium low. It is easier to make the sauce if you remove the chicken again shortly so that the heavy cream can be fully incorporated into the sauce.

Stirring frequently, cook over medium low heat until the sauce is hot and slightly thickened, about 3-5 minutes.

If you would like a thicker sauce, whisk the cornstarch with 1 Tablespoon of the hot sauce in a small bowl until smooth.

Slowly whisk the cornstarch slurry into the sauce and simmer for 1 minute.

Return the chicken, if removed, and any juices to the pan and serve hot over cooked spaghetti and garnish with fresh chopped parsley, optional.