Boil a large pot of salted water and cook the fettuccine according to the package instructions until al dente. Drain and set aside.

Microwave the cream cheese in 20-30 second intervals until very soft and easy to incorporate.

In a skillet over medium heat, add butter, softened cream cheese, heavy cream, and minced garlic.

Stir until the butter and cream cheese melt fully into the cream.

Allow the sauce to gently bubble and reduce for 3-4 minutes, stirring occasionally to prevent sticking.

Stir in the freshly grated parmesan cheese and let it melt into the sauce.

Remove from heat once the cheese is fully incorporated and sauce is thickened.

If the sauce gets too thick, add a splash of hot pasta water to loosen it.

Toss the drained fettuccine with the Alfredo sauce until well coated.

Season with salt and pepper to taste and serve immediately.