Crusty bread and a salad is all that’s needed to make a satisfying and quick meal with this pasta dish.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 10 minutes; drain. While pasta pot is boiling, cook cream cheese, butter, 2 cups grated cheese, minced garlic, zucchini and red bell pepper in a saucepan over medium-low heat, stirring frequently, until veggies are tender, about 7 minutes. Season with about 1 teaspoon each of salt and pepper. Add drained chicken chunks and pasta, toss well to coat. Transfer to serving dish. Pass grated parmesan at the table.