Mince garlic finely and cook it in melted butter over medium heat for 1-2 minutes until fragrant but not browned—this releases essential oils and prevents harsh, raw garlic flavor in your sauce.

Whisk flour into the garlic-butter mixture for 1-2 minutes before adding liquid to create a smooth roux, which prevents lumps and ensures a silky, restaurant-quality sauce consistency.

Use a microplane or box grater on block Parmigiano-Reggiano rather than pre-grated cheese, which contains anti-caking agents that prevent smooth melting and create a grainier texture.

Remove your sauce from heat before stirring in grated Parmesan to prevent it from becoming tough or separating—the residual heat will melt it perfectly into a creamy sauce.

Season in stages: once with Italian seasoning when blooming garlic, again after adding broth, and finally after adding cream—this builds complex flavor depth instead of one-dimensional saltiness.