Preheat the grill over medium high heat.

Brush the chicken with oil.  Then season both sides of the chicken with salt, pepper and garlic powder.

Grill for 4-6 minutes per side until the chicken has an internal temperature of 165 degrees Fahrenheit.

Remove the chicken from the grill.  Let it rest for 5 minutes.

Prepare pasta according to package directions in a large stock pot to al dente.

Melt the butter in a large pan over medium high heat.  Add in the garlic and cook for 1-2 minutes until aromatic.

Add the heavy whipping cream to the melted butter while whisking. Simmer for 3 minutes while whisking and be careful not to boil the mixture.

Remove the pan from the heat and add in the cheese, a handful at a time, whisking thoroughly until it is completely melted in the sauce. Continue doing this until all the cheese has been added in the sauce.

Toss the fettuccine into the sauce in the pan.  Serve the fettuccine topped with the grilled chicken and enjoy!