1. Cook the Fettuccine and Broccoli: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. During the last 3-4 minutes of the pasta cooking time, add the broccoli florets to the boiling water with the pasta. This ensures the broccoli is tender-crisp. Once cooked, drain the pasta and broccoli well and set aside.

2. Prepare the Chicken: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken breast and season with garlic powder, onion powder, salt, and pepper. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is cooked through and lightly browned. The chicken should no longer be pink in the center. Remove the cooked chicken from the skillet and set it aside, leaving any drippings in the pan.

3. Saute the Garlic: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

4. Whisk in the Liquids: Gradually whisk in the skim milk and chicken broth into the skillet. Bring the mixture to a gentle simmer, stirring occasionally.

5. Create the Light Alfredo Sauce: Reduce the heat to low. Add the softened light cream cheese to the simmering liquid and whisk continuously until the cream cheese is fully melted and the sauce is smooth and creamy. Stir in the grated Parmesan cheese until it melts into the sauce. Taste and adjust seasonings if needed; you might want a pinch more salt or pepper.

6. Combine All Ingredients: Return the cooked chicken, drained fettuccine, and broccoli to the skillet with the alfredo sauce. Toss everything gently to ensure the pasta, chicken, and broccoli are evenly coated with the creamy sauce.

7. Serve Immediately: Divide the chicken broccoli alfredo among serving plates. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese, if desired.