Bring a large pot of salted water to a rolling boil and cook pasta according to package instructions until al dente.

Reserve 1/4 cup of the starchy pasta water before draining the noodles.

In a large skillet or sauté pan over medium heat, melt the unsalted butter until foaming.

Add the minced garlic to the butter and sauté for approximately 60 seconds until fragrant but not browned.

Pour in the heavy cream and bring to a gentle simmer for 3 to 5 minutes until the volume is slightly reduced and the texture thickens.

Lower the heat and gradually whisk in the grated Parmesan cheese until the sauce is smooth and emulsified.

Incorporate the cooked pasta, reserved pasta water, parsley, chives, thyme, salt, and pepper into the skillet.

Toss the mixture continuously for 1 minute to ensure the sauce adheres to the pasta surface and serve immediately.