Place a large deep skillet or Dutch oven over medium heat and add the butter and olive oil.

Once the butter is melted and foaming, add the minced garlic and sauté for 60-90 seconds until fragrant and pale gold, ensuring it does not burn.

Pour in the chicken broth and milk, then season with salt and black pepper.

Add the dry pasta to the skillet, gently pressing it down to ensure it is submerged in the liquid.

Bring the mixture to a rolling boil, then immediately reduce the heat to medium-low to maintain a steady simmer.

Cook uncovered for 10-12 minutes, stirring frequently with tongs to prevent the pasta from sticking and to help the starch emulsify the sauce.

Once the pasta is al dente and the liquid has reduced to a creamy consistency that coats the noodles, remove from heat.

Gradually stir in the grated Parmesan cheese until completely melted and the sauce is glossy.

Garnish with fresh parsley and serve immediately while the emulsion is at its peak stability.