Sauté the Garlic:

• In a large skillet over medium-low heat, melt the butter.
• Add the minced garlic and sauté for about 1 minute, or until fragrant.

Build the Sauce:

• Pour in the chicken stock, sun-dried tomatoes, Italian seasoning, pepper, and salt.
• Slowly pour in the half and half, stirring constantly.
• Bring the mixture to a gentle boil.

Cook the Pasta:

• Add the angel hair pasta to the skillet.
• Allow the pasta to sit undisturbed for 30 seconds to soften slightly, then gently submerge it in the simmering liquid.
• Cook for about 5 minutes, or until the pasta is al dente.

Finish and Serve:

• Reduce the heat to low.
• If using, add the cream cheese and stir until melted and incorporated into the sauce.
• Sprinkle the Parmesan cheese over the pasta and stir to combine.
• Add more salt and pepper to taste.
• If the sauce is too thick, add a splash more chicken stock or half and half to reach your desired consistency.
• Serve immediately.