Cook Ragusa Penne in salted water for 7-8 min. Heat a tablespoon of olive oil in a large pan, add the chicken and cook for 3-4 minutes, without stirring. Add garlic and salt, stir and bake until the chicken is ready. Take out the chicken and wipe the pan, reduce the temperature and put two spoons of oil in the pan, heat it and add the flour and mix until they are mixed. Pour in milk and mix, and as the sauce becomes thicker, add cream cheese, parmesan, salt and pepper and mix constantly. Return the chicken to the pan and mix with the sauce. Mix the cooked pasta with the sauce and sprinkle with grated parmesan and parsley and serve warm.