Heat the oil in a large pot over medium heat. Sauté the onion, garlic and sun-dried tomatoes until starting to soften, about 2 minutes. Add the tomato paste and Italian seasoning and cook for 1 more minute.

Pour the chicken stock into the pan, scraping any browned bits off the bottom of the pot. Add the can of diced tomatoes and pasta and season to taste.

Bring to a boil, then reduce the heat to a simmer and cook until pasta is done, about 10-15 minutes. If the pasta starts looking dry and there doesn't seem to be enough liquid, add a little extra broth during the cooking process.

Take the pasta off the heat and stir in the Parmesan and cream cheese. Add parsley if you like. Let the pasta sit and thicken for 3-4 minutes before serving immediately.