- Place olive oil and butter in a large saucepan. Turn burner to medium-low and melt the butter.
- Add garlic and simmer for about a minute.
- Stir in the flour until fully incorporated and cook the roux for a minute.
- Whisk in Lactaid® Whole milk and chicken broth and bring to a simmer.
- When the sauce starts to thicken stir in the parmesan cheese, salt and pepper.
- Toss with pasta and serve.