Melt the Butter: In a small saucepan set over medium heat, melt the butter until fully liquefied and lightly bubbling. This creates a rich base for the sauce.
Sauté the Garlic: Add the minced garlic to the melted butter and cook for 30–45 seconds, stirring constantly. The garlic should become fragrant but not browned, as overcooking can make it bitter.
Add the Cream: Slowly pour in the heavy cream while whisking to create a smooth, even mixture. Continue whisking until the cream is fully incorporated with the butter and garlic.
Melt in the Cheeses: Stir in the grated Parmesan cheese and cream cheese, if using. Continue stirring gently until both cheeses melt completely and the sauce becomes smooth and velvety.
Finishing and Using the Sauce
Season: Add the Italian seasoning along with salt and pepper to taste. Stir well to evenly distribute the seasoning throughout the sauce.
Simmer: Allow the sauce to simmer gently for 2–3 minutes, stirring occasionally, until slightly thickened. The sauce should be creamy and coat the back of a spoon without being overly thick.
Remove and Garnish: Remove the saucepan from the heat and stir in chopped parsley, if desired, for a fresh finish.
Serve: Use immediately as a pizza or flatbread sauce, or let cool slightly before spreading.
