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

In a mixing bowl, combine your cooked and shredded chicken, softened cream cheese, garlic powder, onion powder, dried parsley, salt, pepper, and melted butter until well blended and creamy.

Unroll the crescent roll dough and separate the triangles, pressing down slightly.

Spoon a generous amount of your creamy chicken filling onto the wide end of each dough triangle. Fold the sides over the filling and roll up to seal tightly.

Brush the tops of each Chicken Pillow with egg wash and sprinkle with panko breadcrumbs if desired. Place them on the prepared baking sheet and bake for 20–25 minutes until golden brown.

In a saucepan, melt butter over medium heat, whisk in flour to create a roux. Gradually add whole milk and heavy cream until thickened, then whisk in Parmesan cheese and seasoning.

Remove baked Chicken Pillows from the oven, drizzle with creamy Parmesan sauce, and serve.