Melt the butter in a large Dutch oven over medium. Add the garlic, and sauté for 30 seconds, stirring constantly. Add salt, pepper and chicken broth and bring to a boil over high. Add the pasta, and cook 4 minutes, stirring occasionally, or just until al dente (do not drain).
Reduce the heat to medium, and stir in the Parmesan cheese. Remove from the the heat, and stir in the cream. Garnish with chopped fresh parsley, if desired, and serve immediately.