Prepare Ingredients: Take the cream cheese out of the fridge to soften up at least 30 minutes prior to starting the recipe, or microwave it for 20-30 seconds if you're short on time. Grate the parmesan cheese and prep other ingredients while you're going along, ensuring everything is ready when you start cooking.

Cook Fettuccine: Boil a large pot of salted water for the fettuccine and cook it al dente according to package directions, usually around 8-10 minutes. Remember to reserve some pasta water before draining, as it can help adjust your sauce consistency later.

Prepare Chicken: Cut the chicken breasts in half lengthwise so you have four thinner cutlets for even cooking. Season them generously with garlic powder, salt, and pepper on both sides before coating them lightly with flour.

Cook Chicken: In a deep skillet over medium-high heat, add olive oil and one tablespoon of butter until hot. Cook each chicken cutlet for about five minutes per side or until they are golden brown and cooked through; then remove from the skillet and set aside.

Make Sauce: Wipe out excess grease from the skillet if needed, then add remaining butter along with softened cream cheese, heavy cream, chicken broth, and minced garlic back into the pan over medium heat. Stir continuously until everything is well combined and smooth before allowing it to gently bubble for about five minutes.

Combine Pasta: Stir freshly grated parmesan cheese into the sauce until melted and thickened to your liking; season with salt and pepper as needed. Drain your fettuccine well and toss it directly in the skillet with the sauce before serving it topped with sliced chicken and additional parmesan if desired.