Step 1

In a large stock pot, heat the butter and olive oil over medium heat. When the butter has melted, add the garlic and cook until fragrant, about 1 minute.

Step 2

Add the chicken stock to the pan. Raise the heat to high and bring the stock to a boil.

Step 3

Add the linguine to the boiling liquid. Cook according to package directions. Use a measuring cup to remove 1/4 cup of the liquid from the pot and set aside.

Step 4

Remove from the heat add the cheese to the pasta, stirring to combine.

Step 5

When cheese has melted, stir in the cream, parsley, salt. Add the reserved liquid, if desired, to thin the sauce to your desired consistency.

Step 6

Serve immediately.