In a skillet over medium heat, melt the butter. After it’s melted, add the garlic and sauté for about 2-3 minutes until fragrant.

Add the chicken broth slowly. Then, add the milk to combine, stirring well.

Sprinkle in the salt, pepper and Italian seasoning. Stir and bring to a boil.

Add the angel hair noodles and let them simmer in the sauce for 4 – 5 minutes, stirring occasionally.

Reduce the heat to low and gradually add the parmesan cheese, stirring as you add it to help it melt into the sauce. The sauce will thicken as the cheese incorporates and the pasta absorbs some of the liquid.

Serve immediately with extra parmesan sprinkled on top if you wish.