Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and stir. Drop in the pasta and cook until al dente, according to the package directions. Drain the pasta, reserving some of the pasta water.
In a large saucepan, combine the chicken broth and light cream and bring to a simmer. Whisk in the cream cheese and Parmigiano-Reggiano and continue to cook, whisking, until thickened. Whisk in 1/4 cup of the pasta water. Toss and stir until the sauce becomes emulsified and coats the noodles, adding some extra pasta water if necessary to thin the sauce. Season with salt and pepper.
Serve sprinkled with chopped parsley.
Recipe courtesy of The Kitchen