Step 1

Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook until browned on both sides, 7 to 8 minutes total. Remove from the pot and cut into 1-inch cubes.

Step 2

Whisk together flour and 1/4 cup milk; set aside.

Step 3

Add garlic to the pot; cook, stirring often, for 1 minute. Add water and the remaining 1 1/4 cups milk; cover and bring to a boil. Add pasta; cover and cook, stirring occasionally, for 8 minutes. Stir in the chicken and the milk-flour mixture; continue to cook until the pasta is al dente, about 3 minutes more.

Step 4

Remove from heat; add Parmesan, cream cheese and pepper; stir until the cheese is melted. Serve immediately.