Step 1: Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
Step 2: While the pasta is cooking, pat the salmon pieces dry with paper towels. Season generously with salt and pepper.
Step 3: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add salmon pieces and cook for 2-3 minutes per side, until lightly browned and cooked through. Remove salmon from the skillet and set aside.
Step 4: In the same skillet, reduce heat to medium. Add minced garlic and optional red pepper flakes, cooking for about 1 minute until fragrant. Do not burn the garlic.
Step 5: Pour in the white wine (or chicken broth) and deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.
Step 6: Stir in the heavy cream and softened cream cheese. Whisk continuously until the cream cheese is fully melted and the sauce is smooth and creamy. Bring to a gentle simmer.
Step 7: Add the Parmesan cheese to the sauce and whisk until it's melted and incorporated. Season the sauce with salt and pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Step 8: Add the cooked and drained pasta to the skillet with the sauce, tossing to coat evenly. Gently fold in the cooked salmon pieces and chopped fresh parsley.
Step 9: Serve immediately, garnished with extra Parmesan cheese and fresh parsley if desired. Enjoy your delicious Salmon Pasta with a Creamy Garlic Sauce!