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Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
When the pasta isn't far from being cooked, it's time to start the sauce. Melt the butter in a skillet over medium-high heat. Stir in the flour and let the roux cook for about 2 minutes, stirring often.
Stir in the garlic and chicken broth and let it simmer for about a minute.
Stir/whisk in the cream and let the sauce cook for a few more minutes, stirring occasionally, until it's thickened to your liking.
Stir in the parmesan cheese and season with salt & pepper as needed.
Drain the pasta and toss with the sauce until well coated (add a little pasta water if you wish to thin the sauce a bit). Serve immediately with parsley and extra parm if desired.