Sauté the garlic

• Melt the butter in a large pan over medium heat.
• Add the minced garlic and cook until fragrant, without browning.

Cook the pasta in the broth

• Pour in the chicken broth and bring to a simmer.
• Add the pasta and cook, stirring regularly, until the liquid is mostly absorbed and the pasta is al dente.
• Pour in the milk and stir to combine.

Make it creamy

• Season with salt and pepper.
• Stir in the grated Parmesan until the sauce is smooth and creamy.

Serve

• Sprinkle with chopped parsley and serve immediately.