In a skillet over medium-low heat, add the butter and allow to melt. Stir the garlic in and cook until fragrant (about 1 minute).

Add the heavy whipping cream and allow it to come to a very low simmer, stirring occasionally. After the cream mixture has reduced slightly (after about 5 minutes), stir in salt and pepper to taste.

Sprinkle the Parmesan cheese in and remove the pan from the heat. Stir the mixture until the cheese has melted and the sauce is smooth.

I like to serve this sauce over pasta with grilled chicken and lots of veggies mixed in (like steamed zucchini, peas, broccoli, green beans, etc.). You could also use the sauce as a dipping sauce for bread.