Brown chicken: Heat oil in large sauté pan. Add chicken, season with garlic powder, salt and pepper. Cook until browned (does not need to cook through yet).
Add liquids: Add milk and broth to pan, scraping any browned bits off bottom.
Add pasta and simmer: Bring to a boil, then add fettuccine and reduce to a simmer. Cook for 10 minutes, until pasta is almost done, tossing from time to time to ensure even cooking.
Finish dish: Stir through cream and simmer for 2-3 more minutes, until pasta is done. Take off the heat and stir through Parmesan until melted. Serve immediately with parsley and additional Parmesan, if you like.
Notes
Parmesan cheese: Freshly grated melts best into the sauce, but between you and me… I’ll take some unmelted cheese in my pasta on a busy weeknight with no complaints.
Fettuccine: Use any pasta you like, although the exact type can affect how saucy the dish is (depending on how liquid much the pasta soaks up during cooking).
Please do NOT pre-cook the pasta, it really does go in dry!
The exact brand/type of pasta you use will dictate how much liquid you need. If you notice your pasta looking very dry, add a few splashes of milk. If it comes out overly soupy, you can try stirring in a slurry of 1 teaspoon cornstarch and 1 tablespoon cold milk, then simmer it for 1-2 more minutes until thickened.