Heat a pan on medium/low heat and add the olive oil. Then add the minced garlic and red pepper flakes. Cook this for 1-2 minutes, careful not to burn the garlic.

Next add the small pasta to the pan and toast for 1-2 minutes.

Pour in the chicken broth and bring to a simmer. Simmer the pasta until it absorbs almost all the broth (about 10-15 minutes). Stir every couple of minutes to ensure the pasta doesn't stick.

When the pasta is almost cooked and most of the chicken broth is absorbed, add the heavy cream. Mix well and return to a simmer. Continue cooking until pasta reaches al dente consistency, adding splashes of chicken broth as needed.

Add the butter, parmesan, and salt and pepper to taste. Mix well, top with parsley if desired, and enjoy!