Cook the fettuccine in a large pot of salted boiling water according to package directions until al dente, then drain and set aside.
In a saucepan over medium heat, melt the butter. Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute.
Whisk in the flour until combined, then slowly pour in the milk while whisking constantly to avoid lumps.
Cook the sauce, stirring frequently, until it thickens and starts to simmer.
Stir in 1 cup of the Parmesan, the cream cheese, and the salt, stirring until the cheeses melt and the sauce is smooth.
Add the hot cooked fettuccine to the sauce and toss until the pasta is evenly coated.
Serve immediately with the remaining Parmesan sprinkled on top, chopped parsley, and freshly ground black pepper to taste.
