Creamy chicken pasta

Made this up as I went along for dinner tonight. Turned out it was pretty darn good if I do say so myself!

2 boneless skinless chicken breasts
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 can cream of mushroom soup
1 can sliced mushrooms
1/2 can artichoke quarters, chopped
1 1/2 cup milk
2 teaspoons dried parsley
1 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
6 ounces cream cheese (neufchatel works fine), cubed
1 1/2 cups rotini pasta (I like brown rice pasta)

In a large skillet over medium-high heat, boil the chicken breasts in lightly salted water until cooked through. Remove chicken from pan, cool, and dice.

Dump water out of pan, return to heat, and add olive oil, onions, and garlic. Saute until onions are transluscent, about five minutes. Add mushrooms, artichokes, soup, milk, and herbs; salt and pepper to taste. Stir in cream cheese; cook and stir over medium heat until cheese is melted. Add chicken, and bring just to a boil. Stir in dry pasta; reduce heat to low. Cover and cook 17 minutes or until pasta is tender, stirring occasionally. Add more milk if necessary as it cooks.

Note: Normally, I like to keep boiled, shredded chicken in my freezer, ready to go. This would be an excellent substitute for the chicken breasts and would make preparation that much quicker.