First make the stock by combining the boiling water, white wine and stock cube or bouillon and mix until dissolved. Put aside till later.
Warm a little oil in a frying pan over a medium heat and add the garlic and onions and cook and stir for a few minutes until soft.
Add the diced chilli peppers then pour over the stock and stir. Add the cream cheese and stir until creamy. Add the chicken, season and simmer over a medium heat for 10 minutes, until the chicken is no longer pink in the centre and the sauce has thickened.
Meanwhile, bring a saucepan of water to the boil over a high heat and cook the pasta according to the instructions on the packet, until al dente. Drain.
Transfer the pasta to serving bowls and spoon the creamy chicken on top. Serve immediately.