In a large 12-inch skillet with a lid, combine 2 cups low-sodium chicken stock (or vegetable broth), minced garlic, kosher salt, and black pepper.
Add the 8 ounces of linguine or fettuccine to the skillet, breaking the noodles in half if necessary to fit in a single layer.
Place the skillet over medium-high heat and bring the liquid to a boil, stirring every 30 seconds to keep the noodles separated.
When the stock reaches a boil, reduce the heat to medium-low. Stir in 1 cup milk and 1 tablespoon of the butter, cover, and simmer, stirring often, for 6–7 minutes or until the pasta is tender.
If the liquid evaporates before the pasta is cooked, add additional milk a tablespoon at a time (up to 1/4 cup extra) to maintain enough sauce for the pasta to cook through.
Once the noodles are tender, remove the skillet from the heat and add the remaining 1 tablespoon butter; stir until melted and incorporated.
Stir in 1/4–1/2 cup freshly grated Parmesan and a pinch of grated nutmeg, tossing until the cheese melts and coats the pasta; adjust with a splash of milk if the sauce is too thick.
Serve immediately.
