Cook chicken and shred or cut into 1 inch cubes. You can also buy a cooked rotisserie chicken and use the chicken from that.
Boil pasta for 8 minutes. My favorites to use for this dish are penne or bow tie pasta. Drain pasta and set aside.
In a large skillet, heat butter over medium heat. Once butter is melted, add crushed garlic. Cook for a couple minutes, stirring constantly so garlic doesn't burn.
Add 2 tbsp of flour and stir constantly until thickened. Slowly add chicken broth, stirring as you go until flour mixture and broth are completely combined.
Add heavy cream and stir. Reduce heat to medium/low. Let sauce cook for a couple minutes to thicken.
Add 1/2 cup of parmesan cheese and stir until cheese melts. Add cooked chicken, pasta and optional peas. Stir and cook for a few minutes until peas are cooked.
Serve with extra parmesan cheese on each individual plate.
