Cook the garlic: In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant and golden brown. Be careful not to burn the garlic.

1. Add the liquids: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
2. Cook the pasta: Add the pasta to the pot, stirring to make sure it’s submerged in the liquid. Bring the mixture back to a simmer, then cover the pot and cook for 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking.
3. Add the cheese: Once the pasta is cooked, stir in the grated Parmesan cheese, and continue stirring until the cheese melts into the sauce, making it creamy and smooth. Taste the sauce and adjust with salt and pepper as needed.
4. Serve: Remove from heat, garnish with fresh parsley, and serve immediately. You can also add extra toppings like red pepper flakes, sautéed vegetables, or a squeeze of lemon juice for added flavor.