Melt the butter over medium heat in a large cast iron skillet. Add the minced garlic and cook for about 1 minute.

Add the chicken broth, stirring occasionally.

Slowly stir in the half and half while stirring to combine. Bring to a gentle boil.

Add the angel hair pasta, make sure the pasta is completely covered by the liquid.

Let the pasta simmer for 4-5 minutes. Stir it every 30 seconds or so to prevent the noodles from sticking together. Reduce heat to low.

If needed, add more chicken broth, to taste.

Gradually grate in the Parmesan cheese, stirring as you do so, until smooth and well-combined.

Remove from heat and add lemon juice, tossing to combine.

Top with fresh parsley and parmesan cheese to taste.

Enjoy!