1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Once the pasta is done, drain it and set it aside, reserving about 1/2 cup of pasta water to help adjust the sauce later if needed.

2. In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden brown. Be careful not to burn the garlic.

3. Add the heavy cream and milk to the skillet with the garlic, stirring constantly. Allow the mixture to simmer gently for 3-4 minutes, ensuring it thickens slightly. Once the sauce has started to thicken, add the shredded pepper jack cheese. Stir until the cheese fully melts and the sauce is smooth. Season with salt, black pepper, and crushed red pepper flakes to taste.

4. If you’re using cooked chicken or bacon, add it to the pan now, along with the sun-dried tomatoes (if using). Stir to combine, allowing the protein to heat through and the flavors to meld together.

5. Add the cooked pasta to the skillet with the creamy sauce. Toss well to ensure the pasta is fully coated. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.

6. Once everything is well combined, taste and adjust the seasoning if needed. Garnish with freshly chopped parsley and serve immediately.