In a sauté pan over medium heat, add butter. Once melted and bubbling, add minced garlic and cook for 1 minute. Add heavy cream, Italian seasoning, salt, and pepper. Stir and cook for 2-3 minutes, or until sauce has thickened slightly.
Add parmesan cheese and stir until melted. Remove from heat and serve immediately.
*If serving with pasta, reserve ½ cup of the pasta water before draining your cooked pasta. Then, stir the reserved water into your sauce when adding the pasta to make your sauce extra creamy and silky.
Recipe makes enough sauce to coat 8 ounces of pasta (uncooked weight).
Alfredo sauce does not reheat well - sauce will separate (the emulsion breaks) when reheated in the microwave or on the stove top. I recommend only making enough sauce for one sitting.
Substituting heavy cream with half & half or milk will make your sauce very thin and less creamy - I do not recommend using any dairy other than heavy cream for this recipe.
Pre-shredded cheeses contain anti-clumping powders that when melted, will make your sauce grainy. I do not recommend using pre-shredded cheese.