Place the thighs, left whole, in the oven and roast for about 20 minutes, or until the temperature in the thickest part of the thigh(s) reaches 145°F.

Remove the chicken thighs to a plate and let them rest for about 3 - 5 minutes. When they are cool cut them into 1/2 inch cubes. Chill in the refrigerator for about 30 minutes.

While the chicken is roasting, place the water in a large saucepan over high heat.

When the water comes to a boil, add the pasta. Cook, stirring frequently, about 8-12 minutes or until just al dente (consult the package for timing).

Drain the pasta and rinse immediately under cold water. Place in the refrigerator to chill.

Place the garlic, cream cheese, yogurt, parmesan, and milk in a blender or mini-chopper and blend until smooth. Chill.

When the pasta is cool (it need not be completely cold), place the pasta in a large bowl and add the sauce. Fold together gently.

Add the diced chicken, celery, shallot, salt, and pepper. Fold the salad together gently and chill for at least another 15 minutes before serving.