Pat chicken breast cubes dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 cup grated Parmesan cheese until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan. Cook for 4-6 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside.

While the chicken cooks, bring a large pot of salted water to a rolling boil. Add 1 tablespoon olive oil to prevent sticking.

Add the fettuccine or linguine pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta. Drain well.

In the same skillet used for the chicken (do not clean it, the fond adds flavor), melt 2 tablespoons unsalted butter over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Stir in the heavy cream, 1/2 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it thicken slightly for 3-5 minutes, stirring occasionally.

Add the cooked and drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly.

Add the cooked chicken back into the skillet. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.

Stir in half of the fresh chopped parsley. Taste and adjust seasoning if needed.

Serve immediately, garnished with the remaining fresh parsley and extra grated Parmesan cheese.