In a large stock pot, melt butter with the olive oil. The add garlic and cook for about 1 minute, until fragrant.

Add the chicken broth to the pot and bring to a boil.

Break linguine noodles in half and add to the pot. Cook in the broth mixture for amount of time listed on the package.

Once pasta is cooked, do not drain, but remove 1/4 cup liquid that remains in the pot and reserve.

Turn heat to low and add the cheese. Stir until the cheese is mostly melted.

remove from heat and mix in the cream and parsley until well blended. If sauce is too thick add some of the 1/4 cup reserved liquid until it reaches desired consistency. Serves 6-8.