Cook and drain pasta. Add a teaspoon of oil to keep it from sticking.

In a large skillet, melt the butter and saute the garlic for about a minute.

Mix in the flour and cook it for another minute.

Whisk in the chicken broth and milk. Add in the red pepper flakes, half of the parmesan cheese, chopped parsley, salt, and pepper. Cook until thickened.

To the sauce, add the cooked pasta and the rest of the parmesan cheese. Serve while hot.