Sprinkle the garlic powder on top of the butter in a saucepan. Melt the butter, then mix in the cream and cheese. Cook over low heat, stirring constantly, until cheese is basically melted.
For super-duper cheesy chicken garlic sauce, take some leftover cooked chicken breast (whatever you have in the fridge up to 1 full breast) and either chop it finely or shred it in the Cuisinart. Add the chicken to the cheese sauce once the cheese is incorporated and continue cooking and stirring for another few minutes. This variation is reallly good with elbow noodles. Go kinda heavy with the sauce.