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Sauté minced garlic in olive oil until fragrant and translucent.
Add dry pasta directly to the pan and stir for 1 minute to coat in the oil.
Pour in the chicken broth and bring to a simmer.
Cook uncovered for 10 minutes, stirring occasionally, until the liquid transforms into a thick, starchy concentrate.
Whisk in the heavy cream, butter, and Parmesan until a smooth, high-gloss emulsion forms.
Stir vigorously until every pasta is heavily coated and velvety.
Serve hot directly from the pan with a final crack of black pepper.