Directions

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. To make the garlic parmesan cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
3. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes.
4. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
5. Stir in spaghetti, ham and peas, and gently toss to combine.
6. Serve immediately, garnished with parsley, if desired.