Cook the penne pasta in a large pot according to the package instructions until al dente, adding ½ teaspoon of salt to the water.

Once cooked, drain the pasta and return it to the large pot.

In a small bowl, mix 1 cup of water with the chicken bouillon cube and microwave on high for 2 minutes until dissolved. Set aside.

In a large saucepan, melt the butter over medium-low heat. Mix in the cream cheese, minced garlic, garlic powder, parsley flakes, Italian seasoning, salt, and pepper, whisking until combined.

Add the prepared chicken broth, heavy whipping cream, and shredded parmesan cheese to the saucepan. Increase heat to medium and bring to a low boil, whisking frequently.

Blend 5 tablespoons of the sauce with 1 tablespoon of flour in a small bowl until smooth, then pour back into the sauce and whisk thoroughly.

Let the sauce simmer for about 5 minutes, whisking often to thicken and develop flavors.

Pour the creamy garlic sauce over the cooked penne pasta and stir well to coat. Serve immediately and enjoy!