In a large skillet, melt 2 tablespoons of butter over medium heat.

Add minced garlic and sauté for 1-2 minutes, stirring frequently until fragrant.

Pour in the chicken broth and stir in any additional seasonings. Gradually add milk, bringing the mixture to a boil while stirring.

Add the angel hair pasta, breaking it in half if necessary to fit, or use tongs to shape it as it softens.

Simmer the pasta for approximately 4-5 minutes, stirring occasionally to avoid sticking, then reduce the heat to low.

Stir in the remaining tablespoon of butter and toss to coat the pasta evenly.

Slowly incorporate the Parmesan cheese, stirring continuously until the sauce is creamy and smooth; it will thicken as it cools.

Garnish with fresh parsley and serve with cheesy garlic bread for an additional treat!