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

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), stirring every couple of minutes to prevent sticking.

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 until the pasta reaches al dente consistency, adding splashes of chicken broth as needed.

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