1. Bring a large pot of salted water to a boil. Add the fettuccine or spaghetti and cook until al dente according to package directions. Reserve 1/2 cup of the starchy pasta water, then drain the pasta and set aside.

2. In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30–60 seconds, just until fragrant, stirring often so it doesn’t brown.

3. Add the cubed cream cheese to the skillet. Stir frequently as it softens and begins to melt into the butter and garlic.

4. Gradually pour in the milk, whisking constantly until the cream cheese and milk combine into a smooth sauce. If using, add the heavy cream and continue whisking until the sauce is silky.

5. Sprinkle in the grated Parmesan cheese and whisk until it melts completely and the sauce thickens slightly. Season with kosher salt, black pepper, and red pepper flakes if using.

6. Add the cooked pasta to the skillet and toss gently with tongs until every strand is coated in the cream cheese sauce. If the sauce seems too thick, add a splash of the reserved pasta water at a time until it reaches your desired consistency.

7. Stir in the chopped fresh parsley and taste, adjusting the seasoning with more salt or pepper as needed.

8. Serve the Cream Cheese Pasta immediately, topped with extra Parmesan, parsley, and a pinch of red pepper flakes if you like a little heat.