Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

Once cooked, reserve 1/2 cup of pasta water, then drain the pasta in a colander and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the bite-sized chicken pieces.

Season the chicken with garlic powder, onion powder, salt, and black pepper. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.

Reduce the heat to medium and add the butter to the skillet with the cooked chicken. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.

Add the grated Asiago cheese and dried Italian herbs, stirring until the cheese is melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Add the drained pasta to the skillet with the sauce and chicken. Toss gently to coat the pasta evenly with the sauce.

Remove from heat and garnish with fresh parsley before serving. Enjoy your delicious Asiago Chicken Pasta!