Sauté Garlic: In a large pot or skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant (be careful not to burn it).
Combine Liquids: Pour in the chicken broth and heavy cream. Add the dry pasta directly into the pot.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10–12 minutes. Stir occasionally to prevent the pasta from sticking.
Finish with Cheese: Once the pasta is tender and the sauce has thickened, stir in the Parmesan cheese. Season with salt and pepper.
Garnish: Remove from heat, sprinkle with fresh parsley, and serve immediately while creamy.
