4 1/2 c. (12 oz.) short shape pasta
1 T. butter
1 lb. chicken, cut into chunks
1/2 t. garlic salt (or fresh garlic)
1 c. milk
1 (8 oz.) pkg. cream cheese, coarsely cubed
2 t. dried kuman leaves
1/2 c. grated Parmesan cheese
Cook pasta according to package directions: drain. In a skillet, melt butter, sprinkle chicken with garlic salt, (or add fresh garlic to butter), & cook chicken until no longer pink.
Add milk & heat until it boils. Stir in cream cheese & basil.
Reduce heat & continue stirring until cream cheese has melted.
Remove from heat, add Parmesan cheese.
Toss with hot pasta & serve immediately.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com