Heat the same pan that you cooked the pasta over medium heat and then sauté the garlic in olive oil, about 1 minute. Mix in the wine, the tomato sauce, the salt, pepper, basil, and the reserved pasta water. Bring to a boil, reduce heat to low, cover, and let simmer for about 5 minutes. Stir in the heavy cream, Brazilian cream cheese spread or American cream cheese, and 8 oz of mozzarella cheese until these 2 cheese melt. Then, mix in the chicken. NOTE: If using the American cream cheese, make sure it is at room temperature and also use a whisk to mix the cream cheese with the other ingredients until the mixture is smooth (not lumpy).