First thing’s first. Take that cream cheese out of the fridge so it can soften up. If you’re in a hurry, give it a quick microwave zap for about 20-30 seconds. Meanwhile, grate your Parmesan cheese—it’s worth it to use fresh cheese here, as it melts smoother than pre-grated varieties.

While you’re prepping, bring a large pot of salted water to a boil. Once it's boiling, toss in the fettuccine and cook according to package directions until it’s al dente. This usually takes around 8-10 minutes. Keep an eye on it and stir occasionally, making sure you don't overcook it.

Now, let’s focus on that chicken! Cut the chicken breasts in half lengthwise to create four thinner cutlets. Sprinkle them generously with garlic powder, salt, and pepper on both sides. Then, give them a light coat of flour; this helps create a beautiful crust when you sauté the chicken.

In a deep skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. When the oil is hot and shimmering, carefully add the chicken cutlets to the pan. Allow them to cook for about five minutes on each side until they turn golden brown and are cooked through. Once done, transfer the chicken to a plate and set it aside while we make the sauce.

In the same skillet, take a moment to wipe out any excess grease but leave the flavorful bits behind. Add in the remaining 2 tablespoons of butter, your softened cream cheese, heavy cream, chicken broth, minced garlic, and dried Italian seasoning. Put the skillet back on medium heat and stir until everything is well-combined and the butter has melted.

Let the sauce bubble gently for about five minutes. You want it to reduce a bit and thicken up. While it simmers, slice the cooked chicken into bite-sized strips; this helps it incorporate into the pasta later on. If you find the sauce is getting too thick, add a splash of the hot pasta water to loosen it.

Once the sauce has reduced to your satisfaction, stir in the freshly grated Parmesan cheese. Let it cook for an additional minute to meld all those delicious flavors together. As a reminder, be sure to taste and adjust seasoning with salt and pepper as needed.

Finally, drain the fettuccine and add it directly to the skillet with the sauce. Toss everything together gently so that each strand of pasta gets a nice coating of that creamy Alfredo goodness. Top it off with the sliced chicken, and if you're feeling extra cheesy, sprinkle more Parmesan on top.