In a skillet over medium heat, melt the butter until it’s bubbly and fragrant.

Add the minced garlic and sauté for 2-3 minutes, stirring constantly until it’s golden and aromatic.

Slowly pour in the chicken broth, followed by the milk. Stir to combine.

Sprinkle in the salt, black pepper, and Italian seasoning. Stir well and bring the mixture to a boil.

Stir in the angel hair noodles, letting them simmer in the sauce for approximately 4 to 5 minutes until they reach an al dente texture, stirring occasionally.

Lower the heat, and gradually stir in the parmesan cheese, ensuring it melts into the sauce. The sauce will thicken as it combines with the pasta.

Dish out immediately, adding more parmesan on top if desired.