Preheat your oven to 400°F (200°C). This temperature is ideal for cooking the chicken and couscous evenly.
In a mixing bowl, combine the minced garlic, cream cheese, and 1 tablespoon of grated Parmesan cheese. Add in 1/2 cup of the chicken broth, kosher salt, and black pepper. Mix until smooth and well combined.
In a separate bowl, combine the chicken cubes and uncooked pearl couscous. Pour the creamy sauce over the chicken and couscous, tossing to coat everything evenly.
Cut four large pieces of aluminum foil, about 12x12 inches each. Place equal portions of the chicken and couscous mixture in the center of each piece of foil. Pour 1/4 cup of chicken broth over each portion.
Fold the sides of the foil over the chicken and couscous, then fold the ends to seal tightly. Make sure there are no openings for steam to escape.
Place the foil packets on a baking sheet and bake in the preheated oven for 25-30 minutes. The chicken should be fully cooked, and the couscous tender.
Once cooked, carefully open the packets (be cautious of the steam) and sprinkle with fresh basil and the remaining Parmesan cheese. Serve immediately.
