At the same time, in a medium pot or skillet over medium heat, melt the butter. Add the garlic and cook for about 1 minute, stirring constantly so the garlic doesn’t burn.
Add the cream cheese to the butter mixture and let it sit for a few minutes until it begins to melt. Whisk the butter and cream cheese together until smooth and creamy.
While whisking, add the milk slowly until smooth. Stir in the parmesan cheese, salt and pepper. Mix until everything is combined.
Keep stirring and cook for 2–3 minutes. Season to taste with salt and pepper if needed.
Pour velvety alfredo sauce over the fettuccine and enjoy.
