Bring a large pot of water to a boil. Add spaghetti noodles and cook until al dente. Drain noodles, return to pot and stir in a drizzle of olive oil to keep noodles from sticking. Set aside.

While noodles are cooking, heat a drizzle of olive oil in a large skillet over medium.

Finely chop 3 cloves garlic. Add garlic to hot olive oil and saute until fragrant, about 1 minute.

Add 1 tsp. Better Than Bouillon and 1 c. water or chicken broth. Stir and let reduce by half, about 3-4 minutes.

Add 1/2 c. half and half and 2 oz. cream cheese to skillet. Stir often until cream cheese is melted and combined.

Remove skillet from heat and stir in 2 tbsp. butter and 1 tbsp. lemon juice.

Sprinkle 3/4 c. parmesan cheese over the sauce and stir until combined and smooth (you may need to return to heat for a minute or so).

Add pasta to skillet and use tongs to toss pasta in sauce.

Plate pasta and sprinkle with remaining parmesan and a sprinkle of parsley before serving.