In a large skillet or pan, combine 2½ cups chicken broth with all other ingredients except for the parmesan.
Heat everything over medium heat until you bring it to a light boil.
Once boiling, reduce the heat to medium-low.
Allow the mixture to cook for about 8 to 10 minutes or until the spaghetti is al dente.
If you notice the liquid absorbing too quickly, don’t hesitate to add an extra splash of broth.
When your pasta reaches that ideal al dente texture, take the pot off the heat.
Stir in the parmesan cheese.
If you find the sauce is too thick, you can add a bit more milk to reach your desired consistency.
Serve immediately, garnished with additional parmesan and a sprinkle of fresh parsley.
