Creamy Sun-Dried Tomato Pasta

Bring a large pot of salted water to a boil, add the spaghetti and cook according to the package directions until al dente, about 8–10 minutes.

While the pasta is cooking, melt the butter in a large skillet over medium heat.

Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned.

Stir in the oil‑packed, drained sun‑dried tomatoes, chicken broth, softened cream cheese, and milk; bring the mixture to a gentle simmer.

Continue to simmer, stirring frequently, until the cream cheese fully melts and the sauce thickens, about 3–4 minutes.

Season the sauce with dried basil, black pepper, and red pepper flakes to taste; adjust salt if needed.

Drain the cooked spaghetti, reserving a small cup of pasta water.

Add the drained spaghetti to the skillet and toss to coat, adding a splash of reserved pasta water if the sauce needs loosening.

Remove from heat, stir in the freshly grated parmesan until it melts into the sauce.

Serve immediately, topped with extra parmesan and an optional pinch of red pepper flakes.