Finely chop your sun-dried tomatoes and add them to a blender with a tablespoon of the oil from the jar. Pulse until you achieve a coarse paste.

Bring a large pot of salted water to a rolling boil. Cook your noodles until al dente, reserving about 1/4 cup of the pasta water before draining.

In a large non-stick pan over medium heat, melt the butter.

Sauté the grated garlic, crushed red pepper flakes, dried thyme, and chicken bouillon powder for about a minute until fragrant.

Pour in the light cream and simmer gently for about 5 minutes.

Stir in the fresh Parmesan cheese, sun-dried tomato paste, salt, pepper, garlic powder, and basil. Let it simmer for another 5-7 minutes, adding reserved pasta water if the sauce is too thick.

Add the cooked noodles and mix thoroughly until every strand is coated. Serve immediately, garnishing with additional Parmesan if desired.