Sauté the sun-dried tomatoes and garlic

• Melt the butter in a large pot over medium heat.
• Add the sun-dried tomatoes and garlic and cook until fragrant.

Add the pasta and broth

• Stir in the pasta, dried basil and pepper.
• Pour in the chicken broth and bring to a boil.

Cook the pasta

• Simmer, stirring regularly, until the pasta is al dente and has absorbed most of the broth.

Make it creamy

• Lower the heat, then stir in the cream cheese and milk until melted and smooth.
• Add the parmesan and stir until the sauce is creamy.

Serve

• Adjust the seasoning and serve hot.