Sauté the Garlic: In a large pot or deep skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1–2 minutes, just until fragrant. Stir frequently to avoid burning — garlic can turn bitter quickly if overcooked.

Add the Liquids and Pasta: Pour in the broth and milk, stirring to combine. Bring the mixture to a low boil. Add the dry pasta straight into the pot. Don’t worry — it will cook perfectly in the liquid and soak up all that creamy garlic flavor.

Let It Simmer: Reduce the heat to a gentle simmer and cook for 10–12 minutes, stirring often to prevent the pasta from sticking. The liquid will gradually reduce and thicken as the pasta cooks.

Stir in the Cream and Cheese: Once the pasta is al dente and most of the liquid is absorbed, pour in the heavy cream. Stir in the Parmesan cheese and continue to cook for another 2–3 minutes until the sauce is rich and velvety.

Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with chopped parsley if desired. Every bite is creamy, garlicky, and full of cozy goodness.