Cook the pasta in a large pot of salted boiling water according to package directions until al dente; drain and set aside.
Cut chicken tenders into bite-sized pieces.
In a small bowl, combine Sriracha seasoning, garlic powder, onion powder, and salt; mix well.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sprinkle the seasoning mixture evenly over it.
Sauté the chicken, turning occasionally, until cooked through and lightly browned, about 5 minutes.
Pour in the heavy cream and bring the mixture to a boil, then reduce heat and simmer gently for 3–4 minutes until the sauce begins to thicken.
Remove the skillet from the heat and stir in the grated Parmesan and dried parsley until the cheese is melted and the sauce is smooth.
Add the drained pasta to the sauce and toss to coat evenly. Serve immediately.
