1. 1. Prepare the Chicken: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the cubed chicken breast and season it with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and mostly cooked through, about 5-7 minutes. It doesn’t need to be fully cooked at this stage, as it will continue to cook with the pasta.

2. 2. Add Liquids and Pasta: Pour in the chicken broth and milk. Bring the mixture to a gentle simmer. Once simmering, add the uncooked pasta to the pan, making sure it’s mostly submerged in the liquid. If using longer pasta like fettuccine, break it in half to fit better in the pan.

3. 3. Cook the Pasta: Reduce the heat to medium-low, cover the skillet, and let it simmer for 12-15 minutes, or until the pasta is al dente (tender but still firm to the bite) and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking to the bottom of the pan and to ensure even cooking. Keep an eye on the liquid level; if it’s absorbing too quickly, you can add a splash more broth or milk.

4. 4. Create the Creamy Sauce: Once the pasta is cooked and the liquid has mostly reduced, remove the lid. Stir in the heavy cream and grated Parmesan cheese. Continue to cook for another 2-3 minutes, stirring constantly, until the sauce thickens to your desired consistency. The cheese will melt into the sauce, making it rich and smooth.

5. 5. Taste and Adjust Seasoning: Taste the pasta and adjust the salt and pepper as needed. Sometimes the broth and cheese provide enough seasoning, but a little extra can enhance the flavors.

6. 6. Garnish and Serve: Remove the skillet from the heat. If desired, sprinkle with fresh chopped parsley for a pop of color and freshness. Serve immediately while hot.