Soften the cream cheese by taking it out of the fridge for at least 30 minutes or microwaving it for 20 to 30 seconds.

Grate the parmesan cheese and prepare other ingredients during the cream cheese softening time.

Boil a large pot of salted water and cook the fettuccine according to package directions until al dente.

Reserve some pasta water before draining the fettuccine.

Cut the chicken breasts in half lengthwise to create four thinner cutlets and season with garlic powder, salt, and pepper.

Dredge the chicken pieces lightly in flour.

In a deep skillet over medium-high heat, add olive oil and 1 tablespoon of butter, and cook the chicken for about 5 minutes on each side until golden brown and fully cooked.

Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining 2 tablespoons of butter, softened cream cheese, heavy cream, chicken broth, and minced garlic.

Heat over medium heat, stirring continuously to melt the cream cheese into the sauce.

Let the sauce bubble gently for about 5 minutes to thicken slightly.

Stir in the grated parmesan and cook for about a minute.

If the sauce is too thick, add a splash of reserved hot pasta water to adjust consistency.

Drain the fettuccine and add it to the skillet with the sauce, tossing well to coat.

Serve the Chicken Fettuccine Alfredo warm, either with chicken mixed in or placed on top. Optionally, sprinkle additional parmesan on top.