Mexican Bow Tie Pasta with Chicken

1 pound uncooked bow-tie pasta
1 1/2 pounds boneless, skinless chicken thighs or breasts
2 tablespoons butter
2 cloves garlic, crushed
1/4 cup all-purpose flour
1/2 cup milk
1 cup chicken broth
1 cup salsa
One 8-ounce package cream cheese, cut into 1/2-inch cubes

Cook pasta in boiling salted water according to package directions. Drain and set aside. Meanwhile, cut chicken into bite-size pieces. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring, 4 to 5 minutes. Add garlic and continue to cook until chicken is just cooked through. Stir in flour; slowly pour in milk and broth, stirring constantly. Add salsa and cream cheese and stir until sauce is hot and bubbling and cream cheese is melted and smooth.

recipe source: my recipes
Add drained pasta to skillet; stir until pasta is coated with sauce and everything is well combined. Serve immediately