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Cook fettuccine in generously salted water. Add the broccoli florets to the pasta during the last minute of cooking. Drain and set aside.
Heat olive oil in a large pan on medium heat. Season chicken breasts with garlic powder, paprika, Italian seasoning, salt, and pepper, then add to the pan. Cook chicken breasts for 5-6 minutes per side or until cooked through. Remove from pan, cool for 5 minutes then slice.
To the same pan (do not rinse), add butter and onion. Cook onion until slightly translucent then add in the garlic and sautee until it begins to turn golden. Stir in the flour until lightly toasted, then gradually whisk in chicken stock and milk, whisking constantly, until incorporated.
Bring the mixture to a simmer and whisk in the cream cheese and parmesan until lump free. Season generously to taste.
Add fettuccine, broccoli and chicken to the sauce. Toss to combine. Top with more parmesan cheese or parsley, if desired. Enjoy!