In a small bowl, combine the salt, chili powder, onion powder, garlic powder, and cayenne pepper.
Pat the chicken tenders dry and evenly sprinkle the spice mixture over both sides of the chicken.
Heat a 12-inch non-stick skillet over medium-high heat and melt half of the butter (about 2 tablespoons).
Add the seasoned chicken tenders and cook until cooked through and lightly browned, about 8 minutes, turning as needed.
Reduce the heat to low, pour in the heavy cream and add the remaining butter, stirring to combine.
Simmer gently until the sauce thickens, about 5–7 minutes, spooning sauce over the chicken.
Serve the chicken with the cream sauce over pasta or mashed potatoes if desired.
