Lemon Herb Pasta

2 tablespoons minced garlic
1 container Phillys lemon herb cream cheese
1/4 cup white wine
1 cup shaved parmesan
1-2 cups chicken stock
2 cups chopped roasted chicken breast from grocery deli
1 package of gobetti past or ribbed macaroni
2 tablespoons olive oil

In a large saucepan, saute garlic in the olive oil for about a minute. Pour in white wine and chicken stock (start with 1 cup of chicken stock and add more later if mixture is too thick). Wisk in cream cheese and parmesan and wisk over medium-high heat until cheese is completely melted. Add roasted chicken to the sauce and keep warm on low heat. Follow instructions for pasta according to package ( i like to use chicken broth rather than water because it adds more flavor). Once noodles are cooked, drain but a little left over pasta water is okay. Mix pasta with sauce and enjoy!