1. Bring water to boil and cook pasta to al dente. Do not over cook. Rinse, drain and set aside when done.
2. Put Pesto, cream cheese, milk, 1/4 c. parmesan cheese and salt & pepper to taste in sauce pan on low. Stir occassionally and help cream cheese melt. Keep on low to medium-low so milk does not burn.
3. Heat skillet on medium-high. Heat olive oil and butter. (It should be enough to cover the bottom of the pan. Add garlic and chicken. Season with pepper. Cook until no longer pink and juices run clear. Drain extra oil.
Option 1: Combine all parts in glass casserole dish. Top with remaining cheese and Basil and bake at 400 degrees for 10- 15 minutes to finish off.
Option 2: Combine all parts in large pot. Cook about 10 minutes on medium until heated through. Top with remaining cheese as served.