Boil a large pot of salted water and cook noodles according to package directions. Before straining, reserve ½ cup of pasta and set cooked noodles aside.
Heat a large skillet over medium heat. Add olive oil.
When the olive oil is fragrant, add minced garlic and saute until it becomes translucent (about 2-3 minutes).
Next add cream cheese and milk, stirring until cream cheese is melted and the two are combined.
Add in shredded asiago cheese, salt, and nutmeg, stir until melted.
Add starchy pasta water by the tablespoon, if desired, to thin out the sauce. You may or may not need to use any depending on how thick you like your sauce.
Pour sauce over cooked noodles and toss. Toss and enjoy.