Measure the Parmesan and leave it at room temperature so it softens slightly before using.

Warm a large skillet over medium heat and melt 2 tablespoons of butter until it foams.

Add the minced garlic to the melted butter and sauté for 1–2 minutes, stirring occasionally, until fragrant but not browned.

Pour in the chicken broth, season to taste, then slowly stir in the milk while mixing. Increase heat slightly and bring the mixture to a gentle boil.

Add the angel hair pasta to the skillet — you can break the strands in half to fit or let them soften and fold them in with tongs — and simmer, stirring frequently to prevent sticking, for about 4–5 minutes until the pasta is tender.

Lower the heat and stir in the remaining tablespoon of butter so the pasta becomes glossy and evenly coated.

Remove the pan from heat and gradually stir in the warm grated Parmesan until the sauce smooths out; it may seem thin at first but will thicken as it cools.

Finish with a sprinkle of fresh parsley and serve immediately. Pair with garlic bread for a classic combo.