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Heat olive oil in a large saucepan over medium heat. Add minced garlic and sauté for about 1 minute, stirring continuously, until fragrant but not browned.
Stir in the butter and let it melt completely, mixing with the garlic for extra flavor.
Pour in the chicken broth, salt, and pepper. Bring the mixture to a boil.
Add the spaghetti directly to the pan. Reduce heat to a low simmer and cook, stirring occasionally, for about 10 minutes, or until the pasta is al dente. Add more broth if needed to keep the pasta covered and prevent sticking.
Lower the heat and add the grated Parmesan cheese. Stir gently until the cheese melts and the sauce thickens.
Pour in the heavy cream and dried parsley. Toss everything together until the sauce is smooth and glossy, and the parsley is evenly distributed.
Taste and adjust seasoning if needed. Remove from heat and serve immediately, topping with extra cheese or parsley if desired.
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