Remove cream cheese from the refrigerator at least 30 minutes before starting, or microwave for 20 to 30 seconds to soften. Grate the Parmesan cheese and set both aside.

Bring a large pot of generously salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve half a cup of pasta water before draining.

Slice each chicken breast in half lengthwise to create 4 thinner cutlets. Season both sides with garlic powder, salt, and pepper, then dredge lightly in flour.

Heat olive oil and 1 tablespoon butter in a deep skillet over medium-high heat. Cook chicken 5 minutes per side until golden and cooked through to 165 degrees F internal temperature. Transfer to a plate.

Wipe out the skillet if needed. Add remaining 2 tablespoons butter, softened cream cheese, heavy cream, chicken broth, and minced garlic. Return to medium heat.

Stir the sauce, helping the cream cheese melt in completely. This takes a couple of minutes. Once smooth, let the sauce gently bubble for 5 minutes until slightly reduced.

While the sauce cooks, slice the rested chicken into bite-size strips.

Stir in the freshly grated Parmesan and cook for 1 minute until the sauce is thick and glossy. If too thick, add a splash of reserved hot pasta water. Season with salt and pepper.

Add drained fettuccine to the skillet and toss to coat every strand. Top with sliced chicken and extra Parmesan. Serve immediately.