Cook the fettuccine pasta according to the package directions in salted water. I like to cook it just a minute beyond al dente.
In a saucepan over medium heat, melt the butter with the minced garlic. Sauté for about a minute or two.
Pour in the heavy cream, Italian seasoning, salt, black pepper, and a dash of nutmeg. Whisk everything together and let it simmer for 5 to 6 minutes until it thickens.
Add the freshly grated parmesan cheese and cream cheese to the sauce. Whisk again until the sauce is smooth and thick.
Once the pasta is cooked, add it to the sauce along with the chopped parsley. Mix everything together thoroughly.
Serve the pasta warm, garnished with extra parsley and parmesan cheese on top!