Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with Italian seasoning, garlic powder, and a pinch of salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the cannellini beans and chicken broth, bringing the mixture to a simmer.

Return the cooked chicken to the skillet. Pour in the heavy cream and add the grated Parmesan cheese, stirring until the cheese has melted and the sauce is creamy. If the sauce is too thick, add some of the reserved pasta cooking water to reach your desired consistency.

Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce. Cook for an additional 2 minutes to heat through. Serve hot, garnished with fresh basil leaves if desired.