(If using granulated garlic, you can skip this step and just add it and the melted butter to the blender mixture.) Melt butter in a sauce pan over medium high heat. Add garlic and saute for about 30 seconds. Be careful not to burn it!
Place milk, neufchatel cheese, flour, salt, pepper and Italian seasoning in a blender; blend until smooth.
Add milk mixture to the saucepan. Stir constantly for about 3 or 4 minutes or until it just so simmers.
Continue to stir and let it cook for a few more minutes until it thickens. It won't be super thick, but will not be as liquid as it had been.
Once thickened, remove pan from heat. Add the Parmesan cheese, stir until melted.
Cover and let stand for at least 10 minutes before using- the sauce will continue to thicken as it sits. Add additional salt if needed.