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. This may take a few minutes of whisking to get totally smooth.
While whisking, slowly add the milk a little at a time until smooth and incorporated. Stir in the Parmesan cheese, salt and pepper. Mix until everything is smooth and combine.
Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Season to taste with more salt and pepper if needed. Serve immediately over gluten-free pasta. Enjoy!
Tip: This sauce turns out best with freshly grated parmesan cheese, meaning you should grate your own cheese from a block of parmesan. Pre-grated cheese has added caking agents that may make the sauce grainy. Ingredient Notes
Cream cheese: Helps thicken the sauce without the addition of flour. Don't worry - the sauce doesn't taste like cream cheese!
Parmesan cheese: Freshly grated works best!
Milk: This sauce turns out great with any kind of milk. Whole milk is best if you have it!