Preheat your grill to medium-high heat. Brush with oil and then season the chicken breasts with salt and pepper. Grill 5 to 7 minutes on the first side and then flip the chicken over and grill for another 3 to 4 minutes, or until cooked through.
Cook pasta according to package directions. Prepare the Alfredo sauce by combining the cream and butter in a saucepan over medium-high heat. Do not let the mixture come to a boil, but heat until small bubbles begin to form. Add the Parmesan cheese and whisk quickly. Add the garlic powder and continue to whisk.
The sauce will thicken after a minute or two. Cut the chicken breasts into strips. Serve by placing half the pasta on each plate, then top it with sauce and a sliced chicken breast.
I use fettuccine but you can substitute with linguini or even spaghetti. This sauce would also be nice with a penne if you enjoy that pasta.
When cooking the chicken, I like to saute on the first side for about 5-7 minutes. Then flip it for an additional 3-4 minutes. Make sure it's cooked through before serving.
If you want to save some of the sauce, take it out of the pan before adding the pasta. Store it in a separate container so you can use it again. Keep it refrigerated.