Heat a large high-sided skillet over medium heat. Add the butter and garlic and cook, stirring occasionally until the butter has fully melted (approx. 2 minutes). 

Next, add the cream cheese and stir until the cream cheese has melted (approx. 2 minutes). 

Slowly add the heavy cream followed by the chicken stock, stirring constantly as you add. 

Next, add the parmesan cheese and whisk the sauce until it becomes smooth and creamy (approx. 1 minute. 

If serving with pasta, remove the pasta directly from the boiling water and place pasta into the sauce, making sure to reserve the pasta water. Toss with the pasta and add ¼ cup of pasta water as needed if the sauce becomes too thick. Garnish with fresh parsley, and enjoy.