Cook the pasta in a large pot of generously salted water according to package directions. Remove it about 1 minute before it is fully cooked, reserving about a cup of pasta water before draining.

Melt the butter in a large skillet over medium heat. Add the minced garlic and stir for about 1 minute until fragrant. Be careful not to burn the garlic.

Sprinkle the flour over the butter and garlic. Whisk immediately to prevent lumps and cook for about 30 seconds.

Slowly pour in the chicken broth while whisking. Let it simmer for about 1 minute.

Pour in the heavy cream, reduce the heat, and let the sauce simmer for 3-4 minutes until slightly thickened.

Off the heat, add parmesan in small handfuls, whisking until fully melted. Season with salt and pepper to taste.

Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water gradually until reaching desired consistency.

Let the pasta sit in the sauce for a minute to absorb flavors. Garnish with fresh parsley or basil before serving.