Grilled Chicken and Pesto Farfalle

I thought this would take awhile to make but it was really easy especially the second time.

1 3/4 Chicken breast
1 tsp salt
3/4 tsp. pepper
20 ounces uncooked farfalle (bow tie pasta)
1 Tb. butter
3 garlic gloves, minced
1 1/2 cups milk
2 Tb. flour
1/3 cup commercial pesto
3/4 cup half and half
2 cups shredded parm. Cheese

Grill chicken seasoned with salt and pepper. Cut into slices and keep warm. Cook pasta and drain saving 1/4 cup of the water. Heat butter in a med. sauce pan. Add garlic and cook 1 min. stirring occasionally. Combine 1/2 cup of the milk and the flour in a small bowl; whisk together. Add milk mixture to pan, stir constantly. Add pesto and rest of milk and 1/2 ans 1/2 , stir constantly. Cook about 8 min. for sauce to thicken. Add 1/4 cup reserved water from the noodles, remaining 3/4 tsp. salt, 1/2 tsp pepper and 1 cup of cheese. Stir till cheese melts. Add chicken and sauce to pasta and toss to coat. Sprinkle with remaining cup of cheese and some fresh chopped basil. Grape tomatoes are good also if they are in season.