Boil pasta according to packaging. Turn off heat when it’s still at a chewy texture since you’ll be tossing this later in the pesto, so as not to over cook.
Move to a bowl and set aside.

I used elbow pasta as I have so much in my pantry at the moment, but I would use spaghetti or fettuccine if I'm serving guests.

Sauté finely chopped garlic in oil or butter.

Drop in your chicken, sauté a few minutes. Then add the pesto.

I use this brand, choose your trusted brand for the pesto.

Season with salt, pepper, bacon drippings and cream cheese.

Add milk a few tablespoon at a time. Melt chicken broth cube while mixing in the milk.

Careful in adding the milk, check the consistency by mixing well before adding more - you don't want it to be too runny.

When you've achieved your desired consistency of the pesto sauce, add the pasta and toss gently.