Place a large skillet or wide-bottomed pot over medium heat and melt the butter.

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

Incorporate the chicken broth, whole milk, and dry pasta into the skillet.

Season the mixture with salt and black pepper.

Increase heat to bring the liquid to a gentle boil, then immediately reduce to a simmer.

Cook for 10 to 12 minutes, stirring frequently to prevent the pasta from sticking to the bottom and to emulsify the starch into the liquid.

Once the pasta is al dente and the liquid has reduced to a thick sauce consistency, remove from heat.

Stir in the grated Parmesan cheese and chopped parsley until the cheese is fully melted and the sauce is homogeneous.