Add a little olive oil to a large skillet over medium high heat. Sauté the garlic until fragrant, about 2 minutes.
Add the heavy cream and chicken stock to the skillet and bring to a low simmer. Once the liquid is at a low simmer, add the angel hair pasta. You may need to break it in half when you add it. Make sure the pasta is completely submerged in the liquid. Cover and let cook for 7 minutes, stirring occasionally. If you need more liquid, add a little at a time.
Once the pasta is cooked through and liquid has mostly evaporated, remove from heat and add the parmesan cheese. Stir to incorporate and add salt and pepper, to taste.