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In a large pot over high heat, add the water, salt, and pasta, and cook the pasta to al dente according to the package instructions.
Drain and wash the pasta with cold water to prevent it from overcooking. (if you have leftover pasta, skip this step)
In a large skillet, on medium heat, add olive oil, and minced garlic, and cook it until lightly golden brown.
Add the heavy cream, milk (or half and half), basil pesto, chili flakes, salt and pepper, and grated parmesan cheese, and mix well using a wooden spoon. Let the sauce cook on medium-high heat and reach a simmer.
Add the cooked pasta and mix well until the pasta is coated with the sauce. Cook for another 1-2 minutes over medium heat. Serve hot and enjoy!