Heat the olive oil in a large pot or deep skillet over medium heat.

Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Pour in the chicken broth and heavy cream, stirring to combine.

Add the fettuccine or linguine to the pot, ensuring the pasta is mostly submerged in the liquid.

Season with salt, black pepper, Italian seasoning, and red pepper flakes (if using).

Bring the mixture to a boil, then reduce the heat to low and simmer. Stir frequently to prevent the pasta from sticking together or to the bottom of the pot.

Cook for 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed, leaving a creamy sauce.

Remove the pot from heat and stir in the grated Parmesan cheese until melted and well combined.

Taste and adjust seasoning if needed. If the sauce is too thick, add a splash of broth or cream to loosen it.

Garnish with chopped fresh parsley, if desired, and serve immediately.