Step 1: Sauté the Garlic

Start by heating a large skillet over medium-low heat. Add the butter and let it melt, then toss in the minced garlic. Sauté for about a minute until it becomes fragrant, but be careful not to let it brown. Garlic burns quickly, and burnt garlic can make the dish bitter.

Step 2: Build the Flavor Base

Pour in the chicken stock, drained sun-dried tomatoes, and seasonings (Italian seasoning, black pepper, salt, and red pepper flakes if using). Stir everything together, allowing the flavors to blend for about 30 seconds.

Step 3: Add the Creamy Element

Slowly pour in the half and half, stirring continuously to incorporate it into the sauce. Bring the mixture to a gentle boil, then reduce the heat slightly to prevent scorching.

Step 4: Cook the Pasta in the Sauce

Add the angel hair pasta to the pan, letting it sit for about 30 seconds before gently pushing it down into the liquid. This prevents the pasta from breaking while ensuring it gets fully submerged.

Let the pasta cook in the simmering sauce for about 5 minutes. If using spaghetti or bucatini, the cooking time may need to be extended slightly. Stir occasionally to prevent sticking.

Step 5: Finish with Creaminess

If using cream cheese, add it now and stir until it melts into the sauce. This gives the pasta an extra layer of creaminess without overpowering the sun-dried tomato flavor.

Step 6: Add Parmesan and Adjust Consistency

Sprinkle the grated parmesan cheese over the pasta, stirring well to distribute it evenly. Taste and adjust the seasoning, adding more salt or pepper if needed.

If the sauce thickens too much, add a splash of chicken stock or half and half to loosen it up. The goal is a silky, smooth consistency that coats the pasta beautifully.