3/4 teaspoon dried basil

3/4 teaspoon dried oregano

3/4 teaspoon dried parsley

3/4 teaspoon mustard powder

1/4 teaspoon dried thyme

1/4 teaspoon onion powder

1/4 teaspoon pepper

4 tablespoons butter, divided

4 cloves fresh garlic, minced

2 3/4 cups chicken broth

3/4 cup half and half

1 teaspoon soy sauce

1/2 chicken bouillon cube

3/4 cup Parmesan cheese, freshly grated

2 tablespoons fresh lemon juice

1/2 lb. Shellbow pasta (or similar)

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Combine the dried seasonings and set aside. Measure out remaining ingredients to prepare for cooking.
In a large soup pot, melt 3 tablespoons butter over medium heat. Add minced garlic and seasoning mixture. Stir continuously until butter starts to foam.
Pour in chicken broth, half and half, soy sauce, and crumble in the chicken bouillon cube. Stir to combine.
Bring to a boil, then add pasta. Cook uncovered according to package instructions, stirring occasionally to prevent sticking. Taste-test for doneness.
Once pasta is tender, reduce heat to low and gradually stir in Parmesan cheese until melted and sauce thickens.
Remove from heat, stir in lemon juice, and add remaining tablespoon of butter. Cover for a few minutes, then stir to combine.
Serve warm and enjoy.