Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.

Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.

Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, and top with parsley.

Enjoy!