Fill a large pot with salted water and bring it to a rolling boil. Add the pasta and cook it to a tender yet firm texture, about 8 to 10 minutes, then drain well and set aside.
Warm the olive oil in a wide skillet over medium heat. Toss in the minced garlic and cook until golden and aromatic, roughly 1 to 2 minutes.
Pour in the cream cheese along with the almond milk, stirring continuously until you have a smooth and creamy sauce, which should take around 3 to 4 minutes.
Mix the grated Parmesan cheese into the sauce, then season with salt and pepper to suit your taste. Stir until all the cheese has melted completely.
Combine the cooked pasta with the cheese sauce, gently tossing to ensure every piece is evenly coated.
If using, fold in the sliced grilled chicken along with fresh greens like spinach or parsley for a fresh finish.
Serve the pasta warm immediately for the best flavor and texture.
