Tuscan Chicken Pasta

500 g bow tie pasta
4 tbsp butter
4 cloves garlic, minced
100 g cream cheese, cubed
¼ cup Sun Dried Tomatoes with Italian Seasonings
2 cups milk
2 cups shredded Parmesan cheese
1 tsp SIDS SALT & PEPPER
2 each chicken breasts, cooked & cubed

Season chicken breasts with SIDS SALT & PEPPER and garlic powder. Sear on both sides in cast iron frypan and then place in the oven at 175°C and bake for about 15 minutes until juices run clear and temperature reaches 70°C. Remove from oven and let rest.
In a medium frypan, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time to make sure it does not stick and burn. Add cream cheese, stirring with a whisk until the mixture is smooth. Don't worry if it looks weird at first. It might look curdled, but just continue to whisk and it will come together and get super creamy.
Stir in the sun-dried tomatoes. Keep cooking over medium heat and add the milk and whisk quickly and constantly until it is blended into the sauce. Stir in the Parmesan cheese, SIDS SALT & PEPPER. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.
While sauce is coming together, boil the noodles according to package directions and cube up your cooked chicken breasts. Set those aside.
Add the chicken into the sauce and mix together (or you can leave the chicken out altogether). Serve over top of bow tie pasta and top with extra shredded Parmesan Cheese.