Bring a large pot of salted water to a boil. Once it starts boiling, add fettuccine to pot and cook according to package directions.
Before draining the fettuccine, reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for final step.
While fettuccine is cooking, pat chicken dry with paper towels and season all over with salt, pepper, garlic powder and lemon juice.
Heat a drizzle of oil in a large pan over medium-high heat.
Add chicken and cook until browned and cooked through, 3-5 minutes per side.
Turn off heat; transfer to a plate and cover with aluminum foil.
In the same pan used for the chicken, add 2 Tbs. of olive oil and butter.
When butter is partly melted, pour in cream and chicken broth.
Bring to a boil, stirring continually. Let boil for 2-3 minutes allowing sauce to thicken some.
Spoon in cream cheese cubes and whisk until smooth and creamy.
Remove from heat.
Stir in grated parmesan and seasonings: dried basil, dried parsley, garlic powder and salt and pepper.
If sauce is too thick, stir in ¼ cup hot water from cooking pasta.
Cut chicken in 1-inch cubes.
Mix sauce, pasta and chicken together in large pot. Serve warm with toasted garlic bread.