Preheat the oven to 375°F (190°C) and grease a baking sheet.

In a large bowl, combine shredded chicken, cream cheese, cheddar, garlic powder, onion powder, and parsley. Mix until smooth.

Unroll the crescent roll dough and cut into triangles.

Place a spoonful of the chicken mixture at the wide end of each triangle and roll it up.

Pinch the edges to seal the pillows and place them on the baking sheet.

Bake for 20-25 minutes until golden brown.

In a saucepan, combine heavy cream and Parmesan cheese over medium heat until creamy, stirring continuously.

Season the sauce with salt and pepper to taste, simmer gently.

Allow the pillows to cool for 5 minutes, then serve with the sauce and garnish with parsley.