Heat the olive oil in a large pot over medium heat.

Cook the chopped onion and minced garlic until the onion is translucent.

Stir in the chopped sun-dried tomatoes, tomato paste, and Italian seasoning. Cook briefly until fragrant.

Pour in the chicken stock and scrape any browned bits from the pot.

Stir in the canned diced tomatoes and dry pasta. Season with salt and pepper, and bring to a simmer.

Simmer gently, stirring occasionally until the pasta is tender. Add more broth if the pan gets too dry.

Remove from heat and stir in the grated Parmesan and cream cheese. Let sit for a few minutes to thicken before serving.