Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/4 cup pasta water before draining—this starch is crucial for binding the sauce.

While pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once shimmering, add minced garlic and sauté for 1-2 minutes until fragrant but not browned, stirring constantly to prevent burning.

Pour in chicken broth and heavy cream, bringing the mixture to a gentle simmer. Stir occasionally for 2-3 minutes until flavors begin melding together into one cohesive creamy base.

Add cream cheese and remaining 2 tablespoons butter, whisking until completely smooth and incorporated, about 1-2 minutes. The butter and cheese melt into the sauce creating that signature silky texture this creamy garlic pasta is known for.

Reduce heat to low and stir in Parmesan cheese, Italian seasoning, salt, pepper, and red pepper flakes. Mix gently for 30-45 seconds until cheese melts and flavors distribute evenly throughout.

Add cooked pasta to the skillet, tossing to coat every strand. If the sauce seems too thick, add reserved pasta water one tablespoon at a time until reaching desired consistency—1-2 minutes total.

Remove from heat and finish with fresh chopped parsley for brightness and color. Taste and adjust seasonings if needed before serving immediately for best results.