Heat olive oil in a large pan over medium heat; it should shimmer but not smoke.

Add the minced garlic and sauté while stirring for about 45–60 seconds until fragrant, but don't let it brown.

Pour in the broth and milk, then bring to a gentle boil; watch for small rolling bubbles at the edges.

Add the pasta, spread it out, and stir to prevent sticking. Cook according to package time, stirring occasionally.

When pasta is tender and most liquid is absorbed, reduce heat to low to allow sauce to coat and thicken.

Stir in the Parmesan a handful at a time until it melts into a creamy sauce that coats the pasta.

Taste and season with salt and pepper; sprinkle chopped parsley for color and serve immediately.