Cook the angel hair pasta according to package directions until al dente. Drain and set aside.

While pasta cooks, season the chicken cubes with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add the chicken broth, softened cream cheese, and Italian seasoning. Whisk constantly until the cream cheese melts and the sauce is smooth and creamy.

Stir in the grated Parmesan cheese and allow it to melt into the sauce. Return the cooked chicken to the skillet. Add the drained angel hair pasta to the skillet.

Toss everything together until the pasta and chicken are well-coated in the creamy sauce. Serve immediately, garnished with fresh parsley and extra Parmesan cheese if desired.