Bring a large pot of salted water to a boil and cook penne pasta until al dente; it should be tender but slightly firm. Drain and set aside.
Heat olive oil and butter in a skillet over medium heat until melted and slightly bubbling.
Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
Pour in the cream and milk, stirring gently; let it simmer until slightly thickened and smooth.
Add parmesan cheese, salt, pepper, Italian seasoning, and chili flakes; stir until the sauce becomes creamy and coats the back of a spoon.
Add the cooked penne pasta to the sauce and toss until evenly coated.
Cook for another 2–3 minutes, allowing the pasta to absorb the sauce and thicken slightly.
Remove from heat and garnish with chopped parsley before serving.
