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Cook pasta al dente according to package
directions, in generously salted water.
Meanwhile, heat olive oil (or melt butter)
in a large saute pan over medium-high heat. Add
garlic and saute one minute, stirring
occasionally, until fragrant. Sprinkle with
flour, and stir to combine. Saute for an
additional minute to cook the flour, stirring
occasionally. Slowly add chicken broth,
whisking to combine until smooth. Whisk in
milk, and bring the mixture to a simmer. Let
cook for an additional minute until thickened,
then stir in Parmesan cheese, salt and pepper
until the cheese melted. Reduce heat to medium-
low until pasta reaches al dente. Drain pasta,
then immediately add pasta to the saute pan
with alfredo sauce. Toss to combine.
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