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Start by heating the olive oil in a large pan over low heat. Add the grated garlic and red pepper flakes, cooking until fragrant about 5 minutes.
Add the uncooked pasta to the pan and cook, stirring occasionally, for another 5 minutes, allowing the pasta to soak up the infused olive oil.
Pour in the chicken bone broth and simmer until the liquid is mostly absorbed.
Stir in the heavy cream, lemon juice, butter, and parmesan cheese until everything melts together into a creamy, cheesy sauce.
Taste and adjust seasoning, adding more red pepper flakes or parmesan if desired.
Serve hot, topped with extra cheese and a sprinkle of red pepper flakes.