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Cook the spaghetti according to the package directions until it reaches al dente.
In a large skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
Pour in the chicken broth and bring the mixture to a simmer.
Add the cream cheese and milk, stirring until the cream cheese has completely melted and the sauce is creamy.
Season the sauce with dried basil and black pepper, mixing everything together well.
Toss the cooked spaghetti in the sauce until it is evenly coated.
Serve the pasta topped with freshly grated parmesan and sprinkle with red pepper flakes if you like.