Preheat your oven to 350°F (175°C). In a bowl, combine melted butter, minced garlic, a pinch of salt, pepper, dried oregano, and finely chopped parsley. Spread the mixture over panko breadcrumbs on a baking sheet and bake for 10-12 minutes until golden brown.

Fill a large pot with water, adding a generous amount of salt, and bring to a rolling boil. Add the pasta and cook for 8-10 minutes until al dente. Reserve a cup of pasta water, then drain and set aside.

In a large skillet over medium heat, melt the butter. Add minced garlic and sauté until fragrant. Pour in the heavy cream and milk, whisking gently, then add Parmesan cheese and season with salt and pepper. Bring to a gentle simmer.

Reduce heat to low and add the drained pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water gradually until creamy. Adjust seasonings as desired.

Transfer the Garlic Bread Pasta to a serving dish and sprinkle with the garlic bread crumbs. Optionally garnish with additional Parmesan cheese and chopped parsley. Serve hot.