Easy Weeknight Alfredo Sauce

I came across this recipe because I didn't have any heavy whipping cream for my regular recipe and I *think* I might love this recipe even more than the other one on this blog.  This one is simple, fast, and so so yummy!  We've been eating it over spaghetti squash this summer with thinly sliced grilled chicken and lots of fresh zucchini and yellow squash.  

1 stick of butter

1 (8oz.) pkg. cream cheese

2 tsp. garlic powder

2 tsp. minced garlic

2 cups milk

3/4 cup parmesan cheese

a few pinches of black pepper

a few pinches of dried parsley

Melt the butter in a medium saucepan over medium heat.  

Add the cream cheese, garlic powder, and minced garlic, and stir it with a wire whisk to break up the cream cheese.  Continue whisking until the cream cheese is smooth and melted.  

Add the milk a little at a time whisking constantly to break up any lumps.

Stir in the parmesan cheese, pepper, and parsley.

Bring the mixture to a boil stirring constantly.

Remove from heat when the sauce reaches your desired consistency.  If it becomes too thick, add a little milk.