Season the chicken cubes thoroughly with salt, pepper, and garlic powder. Make sure all pieces are evenly coated with the seasonings.

Heat the oil in a large non-stick skillet over medium-high heat until it shimmers.

Add the seasoned chicken cubes to the skillet in a single layer. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown on all sides and cooked through.

In a bowl or measuring cup, whisk together the skim milk and cornstarch until completely smooth with no lumps.

Add the milk mixture to the skillet with the chicken. Bring to a gentle simmer over medium heat, scraping the bottom of the pan to incorporate the flavorful browned bits from the chicken.

Break the angel hair pasta in half and add it to the simmering milk. Add the pasta gradually, spreading it in a fan pattern as you drop it in. This technique helps prevent the strands from clumping together. Stir gently with a fork to ensure even distribution.

Cook for an additional 3-4 minutes, stirring occasionally with a long-handled spoon or tongs, until the pasta is tender and the sauce reaches your desired consistency.

Remove from heat and stir in half of the parmesan cheese until melted.

Serve immediately, topped with the remaining parmesan cheese.