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Set a sauté pan over medium-low heat. Add the butter and flour. Whisk as the butter melts creating a smooth foamy roux. Continue to stir and cook the roux for 3-4 minutes, until it is golden brown. Add the garlic and simmer another 2-3 minutes.
Once the garlic has softened, stir in the Italian seasoning, onion powder, and chicken broth. Raise the heat to medium and bring to a boil.
Once boiling, lower the heat and stir in the heavy cream and grated Parmesan cheese. Continue to stir until the cheese has completely melted into the sauce. Taste, then salt and pepper as needed.