Place a skillet over medium-high heat and melt down the stick of butter.

While butter is melting, cut the block of cream cheese into chunks, then add to pan.

Once the cream cheese is added to the pan, in a separate pot boil water and cook pasta according to package directions.

Add the garlic powder, salt, and pepper to the cream cheese and butter mixture and whisk all until mostly smooth.

Slowly whisk in the whipping cream and the chicken broth and bring to a boil.

Once boiling, whisk in the Parmesan cheese. Let simmer for about 5 minutes until the cheese is melted and mixed throughout the sauce (you don't want any clumps).

Take off the heat and let sit for about 5 minutes to allow the sauce to thicken.

If room, add your cooked pasta noodles directly to the skillet and garnish with crushed dried oregano.