In a large pot, heat the olive oil over medium heat. Once shimmering, add the chopped onion and minced garlic, sautéing for about 2 minutes until translucent and fragrant. Stir in the sun-dried tomatoes for an additional minute.

Next, stir in the tomato paste and Italian seasoning. Cook for 1 more minute to allow everything to caramelize slightly.

Pour in the chicken stock (or vegetable broth) and the diced tomatoes. Scrape any browned bits from the bottom. Then add the short pasta and season with salt and pepper. Stir until the pasta is submerged.

Bring the mixture to a rolling boil, then reduce the heat to low and cover the pot. Let it simmer for 10-15 minutes, stirring occasionally until the pasta is tender.

Remove from heat and fold in the grated Parmesan and cream cheese until fully melted and creamy. Allow to sit for 3-4 minutes.

Give the pasta a final stir, taste for seasoning, and serve hot garnished with chopped parsley.