Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1-2 cups of the salted pasta water; drain well.
Prepare the cream sauce. As the noodles are cooking, melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the onion and cook, stirring often, for 4-5 minutes, or until soft and translucent. Add the garlic, salt, and pepper, mixing well to combine. Cook for 1 minute. Add the remaining butter to the skillet. Once melted, whisk in the flour, stirring continuously to prevent the flour from burning.
Finish the sauce. Once the flour is fully combined with the butter, slowly add the chicken broth, whisking continuously, until incorporated. Add the Italian seasoning and half-and-half and mix well to combine.
Add the Ham and Peas. Add the ham and peas to the sauce. Bring sauce to a very low simmer, taking care not to boil. Allow sauce to simmer for 2-3 minutes, or until peas and ham are heated through. Add the cooked pasta, shredded Parmesan cheese, crushed red pepper, and fresh herbs. Remove from heat and mix well to combine.
Season and serve. Season with additional salt and pepper, to taste. If the sauce is too thick, add reserved pasta water, as needed, until desired consistency is reached. Enjoy!