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.
Add the chicken stock to the pan. Raise the heat to high and bring the stock to a boil.
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.
Remove from the heat add the cheese to the pasta, stirring to combine.
When cheese has melted, stir in the cream, parsley, salt. Add the reserved liquid, if desired, to thin the sauce to your desired consistency.
Serve immediately.
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Notes
We serve this pasta as a side with grilled chicken. For a meatless main dish, it will serve 2-3 people.