Preparation

• Begin by cooking the pasta. Bring a pot of water to a boil, then add the dry pasta. Stir occasionally to prevent sticking. When the pasta is al dente, drain it and set aside.
• In a large skillet, heat a small amount of oil over medium heat, then add the diced onion. Sauté until the onion becomes translucent and soft, about five minutes.
• Next, stir in the minced garlic and cook for an additional minute. Be careful not to brown the garlic.
• Add the ground chicken to the skillet. Use a wooden spoon to break it apart as it cooks until the chicken is no longer pink.
• Stir in the vegetable broth and pasta sauce, combining them thoroughly with the chicken mixture.
• For creaminess, add the half and half and the cream cheese, stirring until everything is well mixed and the cream cheese is melted.
• Fold in the cooked pasta, gently stirring until the pasta is coated.
• Allow the dish to simmer for a couple of minutes to meld flavors and thicken the sauce slightly.