Bring a large pot of heavily salted water to a rolling boil. Add 8 oz of fettuccine pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of starchy pasta water before draining.

Toss 1 lb of bite-sized chicken pieces with 1 tbsp of flour, salt, and black pepper. Heat 1 tbsp of olive oil in a dark, rustic skillet over medium-high heat. Add the chicken in a single layer. Let sear undisturbed for 3-4 minutes until a deep golden-brown crust forms, then flip and cook for another 2-3 minutes. Remove the chicken to a plate.

Reduce heat to medium-low and melt 3 tbsp of butter in the skillet. Add 4 minced garlic cloves, stirring until fragrant (1 minute). Pour in 1/2 cup of chicken broth to deglaze the pan. Whisk in 1/2 cup of heavy cream and 1/4 cup of grated Parmesan cheese. Simmer for 2-3 minutes until the sauce is glistening and slightly thickened.

Add the drained fettuccine directly into the skillet, tossing it beautifully in the creamy garlic butter sauce. Return the seared chicken bites to the pan. Sprinkle generously with 2 tbsp of finely chopped fresh chives and 2 tbsp of fresh chopped parsley. Serve immediately.