8 ounces cream cheese (I used 1 block of Philly) softened
▢2 cup heavy/whipping cream
▢1/2 cup chicken broth
▢1 tsp garlic powder
▢2 cup freshly grated parmesan cheese
4 tablespoons butter
melt 2 tablespoons of butter in skillet add the cream cheese, cream, chicken broth, and garlic powder. Return the pan to the burner over medium heat. Once the butter has melted and the pan has heated up, use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes.
When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. You can give it the occasional stir.
Stir the parmesan into the sauce. Let it cook for about a minute. The sauce should be thick enough by now, but if you want to reduce it further, let it cook for a little longer. If at any point the sauce gets too thick, simply add a splash of the hot pasta water to it. Give it a taste and season with salt & pepper as needed.