Cook pasta al dente per box instructions. Before pouring the pasta into a strainer, remove 1 cup of pasta water from the pot and set it aside. Then, strain pasta and set it aside.
Heat a large pot and dry roast the chopped garlic.
Once the garlic starts to lightly brown and give out its aroma, add mushrooms (if using) and tomatoes. Cover and cook on medium heat, stirring occasionally, gently smashing tomatoes, until mushrooms are tender and all of the tomatoes have burst.
Add the cooking wine and lemon juice to the pot and just as the wine starts to bubble, add the block of cream cheese. Cover and let the cheese melt for 2-3 minutes over medium-low heat.
Once the cheese seems to be melting, uncover and smash the cheese and mix it with the tomatoes and mushrooms until all the cheese has melted.
Add the reserved pasta water and mix to form a creamy sauce.
Add the grilled chicken and coat.
Add the cooked pasta and salt and pepper to taste. Mix until pasta is coated with sauce. Cover and heat the whole lot together for 3-4 minutes on low heat.
Garnish with fresh basil and some black pepper. Serve.