Cook pasta in a pot of salted boiling water until al dente. If using regular bouillon, use less salt. Drain and reserve about 2 cups of pasta water.
Melt butter in a pan over medium heat. Add garlic and cook until soft and fragrant. Stir in ham, Italian seasoning, and cook for 1 to 2 minutes.
Pour cream, pasta water, and chicken bouillon. Simmer until the bouillon is completely dissolved. Add cheese and simmer until melted. Taste and season with salt and pepper.
Add pasta and toss gently in the sauce until coated. If the sauce gets too thick, add a splash of pasta water.
Garnish with parsley and more parmesan cheese. Serve immediately and enjoy!
Notes
Heavy cream - can be substituted with milk or half and half. To thicken the sauce, add 1 tbsp of flour after slightly cooking the ham (step 2).