Bring a pot of salted water to a boil, then add the whole wheat pasta. Cook until al dente, about 8-10 minutes, then drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden.

Add the cream cheese and almond milk to the skillet. Stir well until the mixture is smooth and creamy, about 3-4 minutes.

Stir in the grated Parmesan cheese, seasoning with salt and pepper to taste. Mix until the cheese is melted and the sauce is fully combined.

Add the cooked pasta to the sauce, tossing gently until every strand is coated.

If desired, add the sliced grilled chicken and fresh greens for an extra layer of flavor and nutrition.

Divide into bowls and serve immediately.