1. Bring a large pot of generously salted water to a boil and cook pasta until al dente according to package directions, then reserve 1/2 cup of pasta water before draining and set the pasta aside.

2. Melt butter together with olive oil in a large skillet over medium heat until the butter foams and the pan heats through evenly.

3. Add the minced garlic, red pepper flakes, and garlic powder and cook for 1 to 2 minutes, stirring constantly, until the garlic turns fragrant and pale golden at the edges without browning.

4. Pour in the heavy cream and stir to combine with the garlic butter base, then bring it to a gentle simmer over medium heat.

5. Add lemon juice and lemon zest to the cream and stir well, then let the sauce simmer for 3 to 4 minutes until it thickens slightly and the lemon fragrance blooms fully into the cream.

6. Add the softened cream cheese and stir continuously until it melts completely into the sauce and the texture turns extra smooth and velvety.

7. Stir in the grated Parmesan in small handfuls off the heat, stirring after each addition until the cheese melts fully and the sauce looks glossy and uniform.

8. Add the drained pasta directly to the skillet and toss vigorously to coat every piece evenly, adding reserved pasta water one splash at a time until the sauce reaches a perfectly silky, flowing consistency.

9. Taste and adjust salt, lemon juice, or red pepper flakes as needed, then scatter fresh parsley and thyme leaves over the top and serve immediately while the sauce is at its hottest and creamiest.