Filled a big pot with water and bring up to boil. Sprinkle a generous amount of Salt (to taste). Add Fettuccine (8 ounce) and cook according to packaged directions. Drain the pasta once it's cooked.
Season both side of the Chicken Cutlet (2) with Onion Powder (1 teaspoon), Garlic Powder (1 teaspoon) and Salt and Pepper (to taste).
In a pan with high sides, over medium high heat, melt the Butter (1/4 cup). Add the chicken and cook for about 4 minutes on each side until cooked through. Remove chicken from the pan and cut into bite size pieces.
In the same pan, add the Cream Cheese (1/3 cup) and stir with the chicken bits at the bottom of the pan. Add the Heavy Cream (1 cup) and reduce it for 5 minutes. Add Parmesan Cheese (3/4 cup) and stir. Season with Salt and Pepper (to taste) and add the cut chicken and drained pasta.
Toss everything together and serve!