In a large sauce pan, heat olive oil over medium heat.
Add garlic and cook until fragrant.
Add butter and continue to cook until melted, stir to combine.
Add garlic powder, salt, pepper and chicken stock.
Increase heat to high and bring mixture to a boil.
Break thin spaghetti pasta into thirds.
Once chicken broth mixture is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate, 6-7 miniutes.
Once pasta is cooked al dente, reduce heat to medium and mix in the parmesan cheese. Stir until completely melted.
Once cheese is melted, remove saucepan from heat and stir in half & half stirring well to combine.
Top with freshly chopped parsley. Serve immediately. Sauce with thicken upon standing.
