Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.
Pour in the heavy cream and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the cream slightly thickens.
Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
Season the sauce with salt and freshly ground black pepper. Stir well to combine.
Add the cooked fettuccine pasta to the skillet and toss gently to coat the pasta evenly with the Alfredo sauce.
Allow the pasta Alfredo to cool completely before transferring it to an airtight container.
Refrigerate the pasta for up to 2 days. When ready to serve, reheat gently in a skillet over low heat, stirring occasionally. Add a splash of milk or cream if needed to loosen the sauce.
Garnish with chopped fresh parsley before serving.