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Heat butter just under medium heat in a pan. Add minced garlic and cook 1-2 minutes.
Add the pasta to the pan, stir and coat the pieces in the butter and garlic.
Add chicken stock and 1 tsp kosher salt and turn the heat to high, once it reaches a rolling boil, lower heat to medium. Stir often to keep the pasta from sticking to the bottom of the pan.
Once most of the liquid has been absorbed, about 7 minutes, add the heavy whipping cream. Stir and cook a few minutes.
Once most of the heavy whipping cream has been absorbed add parmesan cheese, black pepper and dried parsley. Stir and once the cheese has melted into the pasta serve immediately. Enjoy hot and fresh.