Prepare the Ingredients:
Grate the Parmesan cheese and set it aside to bring it to room temperature.
Melt 2 tablespoons of butter in a large skillet over medium heat.
Cook the Garlic:
Add the minced garlic to the skillet and cook for 1-2 minutes, stirring occasionally to avoid burning.
Add Broth and Milk:
Pour in the chicken broth and slowly add the milk, stirring continuously. Bring the mixture to a gentle boil.
Cook the Pasta:
Add the angel hair pasta to the skillet. You can break the noodles in half or use tongs to gently twist them into the skillet as they soften.
Let the pasta simmer for 4-5 minutes, stirring occasionally to prevent the noodles from sticking together.
Add Butter and Parmesan:
Reduce the heat to low and add 1 tablespoon of butter, tossing the pasta to coat.
Gradually sprinkle in the Parmesan cheese, stirring continuously until the sauce becomes smooth and well combined. The sauce may seem thin at first but will thicken as it sits. The pasta will also absorb more of the sauce.
Serve:
Garnish with fresh parsley and serve alongside garlic bread with cheese for a complete meal.