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

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

Unroll the crescent roll dough and separate it into triangles, flattening each triangle slightly.

Spoon a generous amount of the chicken filling onto the wide end of each triangle, fold the sides over, and roll it up to create a secure envelope.

Arrange the filled pillows on the baking sheet, brush with egg wash, and sprinkle with panko breadcrumbs if desired.

Bake for 20-25 minutes or until golden brown and puffed.

While baking, melt butter in a saucepan, whisk in flour, and gradually add milk and cream, stirring until thickened. Add Parmesan, garlic powder, salt, and pepper.

Serve the baked Chicken Pillows warm, drizzled with the creamy Parmesan sauce.