In a large skillet, melt butter over medium heat. Once butter starts to melt, add garlic and sauté until fragrant, approximately 3 minutes. Do not burn garlic.
Stir in white wine, heavy cream, salt, pepper, onion powder and paprika. Bring to a simmer.
While sauce is simmering, whisk in asiago and parmesan cheese. Let simmer for additional 5 minutes, or until sauce has started to thicken, stirring occasionally. If you notice sauce is too thick, you may add pasta water to get the consistency you like.
Stir in parsley. Remove from heat. Taste, and if needed, add more salt. Add cooked pasta, and cooked protein of choice. Toss until noodles and protein is coated.
