In a large skillet over medium-low heat, add butter and garlic, and sauté for about 1 minute or until fragrant.

Pour in the chicken stock, sun-dried tomatoes, and seasonings. Slowly pour in the half and half and bring to a gentle boil.

Add the pasta, allowing it to sit for 30 seconds until you can maneuver it down into the liquid without breaking it.

Let the pasta cook submerged in the simmering liquid for about 5 minutes. Reduce heat to simmer and add cream cheese if using, allowing it to melt into the sauce.

Continue to cook until pasta is al dente.

Sprinkle over the parmesan and adjust salt and pepper if needed. Add a splash more chicken stock or half and half if needed for liquidity.