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

Mix shredded chicken with cream cheese, garlic powder, onion powder, dried parsley, salt, black pepper, and melted butter in a bowl until well combined.

Unroll the crescent roll dough and separate it into 8 triangles. Flatten each triangle slightly.

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

Brush each pillow with beaten egg and sprinkle with panko breadcrumbs if using.

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

Melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute.

Gradually add milk and heavy cream, whisking to create a smooth mixture. Stir in Parmesan cheese, garlic powder, salt, and black pepper.

Simmer for 3-5 minutes until the sauce thickens.

Once the chicken pillows are golden brown, let them cool slightly. Drizzle with the warm Parmesan sauce and serve immediately.