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Preheat the oven to 375 F.
In a bowl, mix together the chicken, cream cheese, Parmesan, parsley, thyme, onion powder, garlic powder, salt, and pepper until completely combined.
Roll out the crescent rolls and break into triangles.
Scoop 2 tablespoons of the chicken mixture onto the widest part of the triangle.
Fold the dough around the chicken, forming a pillow shape. Repeat with all of the dough and chicken mixture.
Place all of the chicken pillows onto a baking sheet and brush with melted butter.
Sprinkle with breadcrumbs, pressing the crumbs into the melted butter.
Bake until golden brown, about 18 to 20 minutes.
In the meantime, make the cheese sauce. Melt butter in a small skillet over medium heat.
Add the garlic and cook until fragrant, about 30 seconds.
Add the flour and stir to make a roux.
Once the roux is browned, add the broth and milk and whisk constantly to combine, smoothing any lumps.
Once thickened, about 3 minutes, add the salt, pepper, and Parmesan. Remove from the heat and stir until Parmesan is melted.
To serve, pour the cheese sauce over the baked chicken pillows and sprinkle with chopped parsley.