Boil a salted pot of water for the pasta. Cook pasta al dente according to package directions.
When the pasta isn't far from being cooked, it's time to start the sauce. Melt the butter in a skillet over medium-high heat. Stir in the flour and let the roux cook for 2 minutes, stirring often.
Stir in the garlic and chicken broth and let it simmer for about a minute.
Add in the cream and let the sauce cook for a few more minutes until it's thickened to your liking, then add the parmesan cheese, salt & pepper as needed, and parsley. Drain the pasta and toss with the sauce until well coated (add a little pasta water if you wish to thin the sauce a bit). Serve immediately.
Notes
I do all the prep while the pasta is cooking, so that's why I don't put anything for prep time.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.