Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions, about 8-10 minutes.

In a medium saucepan, melt the butter over medium heat until bubbly and fragrant, about 1-2 minutes.

Add minced garlic and sauté for 30 seconds until golden and fragrant.

Sprinkle in flour while stirring continuously, cooking for 1 minute to form a roux.

Gradually whisk in chicken broth and milk, stirring for 3-4 minutes until the sauce thickens.

Remove from heat and stir in salt, pepper, and dried parsley, then fold in the parmesan cheese.

Drain the pasta, reserving some water, then add the pasta to the sauce, tossing to combine.

Serve immediately, garnished with extra parsley or parmesan if desired.