Chicken Primavera with White Cream Sauce

This is a recipe that I created.
Ingredients

4 chicken breasts
EVOO
8 oz cream cheese
1/4 cup half and half(you could also just use milk)
2 bags of frozen snap pea stir fry vegetables
2 cloves of garlic
4 tablespoons of butter
salt and pepper
Italian seasoning
parsley
1 lb rigate pasta

I sprinkled the whole chicken breasts with salt and pepper and then cooked it in a preheated skillet with a little olive oil. I cooked each side for about 5 minutes. I then removed chicken from the pan, sliced it and placed the pieces back in the pan. I browned each side an additional 2 or 3 minutes. I then removed the chicken and placed it in aluminum foil to retain heat. I had already thawed the vegetables by this point and I put them in the same skillet I had used to cook the chicken. I seasoned the veggies and let them heat up in the pan. Meanwhile, in another skillet I started the sauce. I placed the butter, cream cheese and garlic in the pan and melted it over low heat. Once it was all melted I added the half and half. At this point it will look like a complete disaster but have faith. Mix it together the best you can and then begin to whisk with a small whisk until everything is combined. Pour sauce over veggies. Add chicken. Mix everything together and allow to simmer about 2 minutes. Serve over pasta.