Cook and drain the pasta, according to the directions on the package. While the pasta is cooking, melt the butter in an extra-large skillet or dutch oven over medium-high heat.
Add the garlic and cook for about 30 seconds, until fragrant and then sprinkle with flour. Whisk to combine and then drizzle in the chicken broth while continuing to whisk constantly.
Slowly add the cream and the Italian seasonings. Continue to whisk until incorporated. Continue cooking for about 4-5 minutes, until thickened. If the mixture is too thick, add a splash more chicken broth. Taste the sauce and add salt and pepper, adjust the amounts as desired.
Return the pasta to the sauce and toss well to coat thoroughly. Add the ham, peas, and Parmesan if desired. Stir to combine. Sprinkle with parsley and serve warm.