Heat a large pan over medium-low heat and add the olive oil.

Add the minced garlic and red pepper flakes. Cook for about 1–2 minutes until fragrant, being careful not to burn the garlic.

Add the dry pasta directly to the pan and toast it for 1–2 minutes while stirring gently.

Pour in the chicken broth and bring the mixture to a gentle simmer. Depending on the pasta shape, you may need between 1.5 and 2 cups of broth.

Simmer the pasta for about 10–15 minutes, stirring every few minutes so it does not stick to the bottom of the pan.

When most of the broth has been absorbed and the pasta is almost cooked, add the heavy cream and stir well.

Continue simmering until the pasta reaches an al dente texture. If needed, add small splashes of chicken broth to loosen the sauce.

Add the butter and grated parmesan cheese, then season with salt and pepper to taste.

Stir until the butter and cheese melt into a smooth sauce. This step transforms the dish into a creamy and flavorful One-Pot Creamy Garlic Pasta.

Garnish with fresh parsley and serve immediately.