Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Pour in the chicken or vegetable broth and bring to a simmer.

Add the Boursin cheese and stir until melted and creamy, about 2-3 minutes.

Add the cooked penne pasta to the skillet with the sauce, tossing to coat evenly.

If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Remove from heat and stir in chopped parsley and grated Parmesan cheese.

Serve immediately, garnished with additional parsley and Parmesan if desired.