In a medium sized pot over medium heat on the stove, melt your butter.
Whisk in the minced garlic and stir about 30 seconds until fragrant. Whisk in the flour, black pepper, Italian seasoning, and garlic powder, until well mixed.
Slowly add in the milk, while whisking until smooth. Add in cream cheese and stir occasionally until melted into the mixture and it begins to thicken.
Whisk in the parmesan cheese until blended.
Serve the sauce as desired or whisk in hot reserved pasta water ½ cup at a time to thin down the sauce if desired.
Notes
Use milk, heavy cream, or half and half for the sauce.
Reserve pasta water to adjust sauce consistency.
Cold cream cheese may leave small white pieces.
Freezing not recommended; use in baked recipes if needed.
Store in an airtight container in the fridge for up to a week.