1-Start by grating the Parmesan cheese and letting it sit to reach room temperature for better melting.

2-Melt 2 tablespoons of butter in a large skillet over medium heat.

3-Add the minced garlic and cook for 1 to 2 minutes, stirring now and then to bring out its flavor without burning.

4-Pour in the chicken broth along with any optional seasonings, then stir in the milk slowly and bring everything to a boil.

5-Add the angel hair pasta to the boiling liquid; you can break the noodles in half or let them soften and stir with tongs to keep them from sticking.

6-Simmer the pasta for 4 to 5 minutes, giving it an occasional stir to ensure even cooking.

7-Lower the heat to low, add the remaining 1 tablespoon of butter, and toss the pasta to coat it well.

8-Gradually stir in the Parmesan cheese until the sauce turns smooth and thickens as it rests.

9-Finish by garnishing with fresh parsley before serving for a pop of color and flavor.