Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine shredded chicken, cream cheese, garlic powder, onion powder, dried parsley, salt, black pepper, and melted butter. Stir until creamy and well mixed.

Unroll the crescent roll dough and separate it into 8 individual triangles. Lightly press each triangle to flatten.

Spoon a generous portion of the chicken mixture onto the widest part of each triangle. Fold the edges over the filling and pinch to seal.

Brush each chicken pillow with the beaten egg. Optionally, sprinkle panko breadcrumbs on top.

Place the prepared chicken pillows on the lined baking sheet and bake for 20–25 minutes, or until golden brown and crispy.

In a saucepan over medium heat, melt some butter. Whisk in the flour and cook for about 1 minute until slightly golden.

Gradually add whole milk and heavy cream, whisking continuously until smooth. Stir in grated Parmesan cheese, garlic powder, salt, and black pepper. Let it simmer for 3–5 minutes until it thickens.

Once the chicken pillows are baked, drizzle the warm Parmesan sauce generously over each pillow and serve.