1. Soften the cream cheese by leaving it at room temperature or microwaving it for 20–30 seconds. Grate the parmesan cheese and set aside.

2. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente.

3. Slice the chicken breasts in half lengthwise to make 4 thinner cutlets. Season both sides with garlic powder, salt, and pepper, then lightly dredge in flour.

4. In a large deep skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. When hot, sear the chicken for about 5 minutes per side, or until golden and cooked through. Transfer the chicken to a plate and set aside.

5. Wipe out the skillet if there is a lot of extra grease. Add the remaining 2 tablespoons of butter, the cream cheese, heavy or whipping cream, chicken broth, and minced garlic to the pan.

6. Return the skillet to medium heat. Stir and let the butter and cream cheese melt into the sauce, helping it along with your spoon. Let the mixture gently bubble for about 5 minutes until slightly thickened.

7. Stir in the grated parmesan cheese and cook for about 1 more minute, until the sauce is smooth and creamy. If it becomes too thick, add a splash of hot pasta water to loosen it.

8. Slice the cooked chicken into bite-sized strips. Taste the sauce and adjust seasoning with salt and pepper as needed.

9. Drain the fettuccine and add it directly to the skillet with the Alfredo sauce. Toss until the pasta is well coated, then serve topped with the sliced chicken and extra parmesan if desired.