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Tuscan Chicken Pasta

1 (16oz) box of bowtie pasta
4 tablespoons butter
4 cloves garlic, finely minced or pressed through a garlic press
1/2 tablespoon dried basil
8 ounces cream cheese, softened and cut into 8 pieces
8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
1 cup of chicken, cooked and cubed*
2 cups milk
1/2 teaspoon salt, more to taste, if needed
1/2 teaspoon ground black pepper
1/2 cup grated parmesan cheese

Cook pasta according to directions.

While pasta is cooking:  In a large skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil and cook one more minute. Add the cream cheese, stirring and breaking up the cream cheese until most of the cheese is melted. Stir in the sun-dried tomatoes and chicken. Add the milk, salt and pepper. Cook over medium heat, stirring until heated through and all cream cheese has melted.  Stir in parmesan cheese and heat through.  If sauce is too thick, add a small amount of pasta water until you get the right consistency.

Drain pasta and add to sauce. Toss until well combined.  Serve.

*You can keep all ingredients separate.  Serve pasta, sauce and sliced grilled chicken.