Add all chicken marinade ingredients to a large freezer bag or bowl and whisk to combine. Add chicken, toss to evenly coat. Refrigerate at room temperature for 30 minutes or refrigerate up to 4 hours.
Preheat oven to 400F degrees F. Whisk together olive oil, Parmesan, garlic powder and salt in a medium bowl. Add cubed bread and gently toss until evenly coated. Spread bread in an even layer on a baking sheet and bake for approximately 10 minutes or until golden.
Cook pasta al dente according to package directions in salted water. Remove 1 cup pasta water before draining.
Meanwhile, heat one tablespoon olive oil in a large skillet over medium high heat. Remove chicken from marinade and dab off excess then add to hot skillet and cook, undisturbed, for 3-5 minutes, or until nicely browned on one side.
For the sauce, melt 1 tablespoon butter in 2 tablespoons olive oil over medium heat in a large skillet. Add garlic and sauté 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)