Instructions :
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In a medium non-stick pan, heat butter and olive oil.
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Mix together salt, pepper, and garlic powder and sprinkle over both sides of chicken. Place seasoned chicken into the pan and cook 3-5 minutes on each side until browned. Chicken should reach an internal temperature of 165 degrees Fahrenheit. Once cooked through, remove from the pan and set aside.
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In a Place cooked pasta in a large bowl. Set aside.
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In the same pan that you cooked the chicken in, heat the olive oil until shimmering. Place the Brussels sprouts, cut side down and cook for 3 minutes. Flip the sprouts and cook for 1 more minute. The sprouts should be slightly charred on each side. Set aside while making the brown butter.
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In a small sauce pan over medium heat, melt the butter. Once the butter bubbles, begin whisking occasionally to prevent from bubbling over. Once the butter foams, whisk vigorously until golden brown bits form. Remove from heat immediately. Add the garlic and stir. Pour over the Brussels sprouts and toss to coat.
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Add the Brussels sprouts to the pasta and toss. Season with salt and pepper to taste. Sprinkle on the Parmesan.
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Slice the chicken and place on top of the pasta mixture. Serve immediately.
