Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned.

Add the heavy cream and chicken or vegetable broth to the skillet. Bring the mixture to a simmer and let it cook for about 5 minutes, or until slightly thickened.

Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, you can thin it with a little of the reserved pasta cooking water.

Add the cooked pasta to the skillet with the garlic cream sauce. Toss well to coat the pasta evenly in the sauce. Season with salt and freshly ground black pepper to taste. If desired, add a pinch of red pepper flakes for heat.

Once the pasta is well coated in the sauce, remove from heat. Garnish with chopped fresh parsley and additional grated Parmesan cheese before serving.