Cook the fusilli pasta according to package instructions until al dente, then drain and set aside.

In a large skillet, heat olive oil over medium heat.

Add minced garlic and sauté until fragrant, about 1-2 minutes.

Pour in the heavy cream and stir, bringing it to a gentle simmer.

Gradually whisk in the grated parmesan cheese until smooth.

Add garlic powder, salt, and black pepper; stir to combine.

Toss the cooked pasta into the skillet, ensuring it's well coated.

If desired, sprinkle in crushed red pepper flakes.

Cook for an additional 2-3 minutes to heat through.

Serve hot, garnished with fresh parsley and extra parmesan if desired.