In a medium to small saucepan over medium heat add olive oil till hot. Add garlic and saute for 2 minutes. Reduce heat to just below medium.
Add cream, when warmed slowly add cream cheese and Swiss + Gruyere shredded cheese. Cook over medium low heat and whisk until melted.
Add Italian seasoning and pepper. Continue to whisk until smooth.
Simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
Serve immediately and toss it with your pasta!
Notes
*Serving size noted on recipe compares to the 1/4 cup serving size of jarred Alfredo sauce. I typically use 1/2 cup with pasta and chicken. So total sodium for sauce would be 146 mg of sodium.