Bring 4 quarts of salted water to a rolling boil and cook fettuccine for 10-12 minutes until al dente.

Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat.

Season chicken cubes with salt and pepper and sear in the skillet until an internal temperature of 165 degrees Fahrenheit is reached, approximately 8 minutes.

Reduce heat to medium-low and add minced garlic, sautéing for 60 seconds until aromatic compounds are released.

Incorporate cubed Velveeta, heavy cream, milk, and onion powder into the skillet.

Whisk the sauce continuously until the cheese has reached a fully emulsified, homogenous state.

Drain the pasta, reserving 0.25 cup of pasta water, and incorporate the noodles directly into the cheese sauce.

Agitate the mixture until the sauce achieves uniform distribution over the noodles, adding reserved pasta water if viscosity reduction is required.

Garnish with chopped parsley and serve at a temperature of approximately 140 degrees Fahrenheit.