1. Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until just al dente. Before draining, carefully reserve about 1 cup of the starchy pasta cooking water, then drain the pasta.

2. While the pasta cooks, place a large skillet over medium heat and add the butter. Once melted, add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.

3. Add the cream cheese cubes to the skillet. Stir as they soften and begin to melt into the butter and garlic. Slowly pour in the milk, whisking or stirring until the mixture becomes a smooth, creamy sauce.

4. Stir in the Italian seasoning, red pepper flakes (if using), salt, and black pepper. Add the grated Parmesan cheese and cook, stirring, until the cheese melts and the sauce thickens slightly.

5. Add a splash (2–3 tablespoons) of the reserved pasta cooking water to the sauce and whisk it in. The sauce should look glossy and silky. Add more pasta water a little at a time if needed to reach a pourable, creamy consistency.

6. Add the drained pasta directly into the skillet with the cream cheese sauce. Toss well until every piece of pasta is evenly coated. If the pasta seems dry or the sauce too thick, add another splash of pasta water and toss again.

7. Turn off the heat and stir in the fresh parsley or basil and lemon zest, if using. Taste and adjust seasoning with more salt and pepper as needed.

8. Serve the Cream Cheese Pasta immediately, topped with extra Parmesan and herbs if desired.