Bring chicken broth in a saucepan to a boil over medium-high heat. Cook angel hair pasta in the boiling broth, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.

Drain pasta, reserving 1/4 cup of chicken broth.

Melt butter in a saucepan over medium-low heat; add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, reserved 1/4 cup chicken broth, and whipping cream.

Add Parmesan cheese and stir until melted. Stir in angel hair pasta; toss to coat. Garnish with freshly minced parsley.