3 tablespoons olive oil
1¼ pounds of boneless, skinless chicken breasts, diced into 1-inch pieces
2 cloves of garlic, minced
salt, pepper, and garlic powder, to taste
1 (14 ounces) can chicken broth
1 cup half and a half (I used fat-free) or heavy cream
½ pound spaghetti or fettuccine noodles, uncooked
2 cups Parmesan cheese, grated (fresh is best)
for garnish: parsley and/or bacon crumbles
Warm olive oil over medium-high heat in a large skillet or pot. Season chicken pieces with salt, pepper, and a sprinkling of garlic powder, and add to warmed oil to brown, about 6 minutes.
Add garlic and cook for another 30 seconds. Add pasta, chicken broth, and half-and-half. Bring the mixture to a boil; then cover the pan and allow the mixture to simmer for 15 to 20 minutes, or until the pasta is tender. If the mixture is too thick, add more half-and-half as needed until the desired consistency is reached.
Remove from heat and stir in Parmesan cheese. Sprinkle with parsley and bacon crumbles, if desired.