Creamy Chicken and Scallop Parmesan Pasta

Ingredients

• For the Pasta
• 12 ounces fettuccine pasta
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 pound sea scallops, patted dry
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• For the Parmesan Cream Sauce
• 3 tablespoons butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ cup chicken broth
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• Garnish
• Fresh parsley, chopped
• Additional Parmesan cheese