Cook the pasta until just al-dente and then drain and set aside.

In the warm pasta pot place the cream cheese on a low heat until it starts to melt. Slowly add the chicken stock until you have a sauce of consistency your like. You will not likely need all the stock.

Slice the salmon into bitesize strips, and add to the sauce with the pasta. Toss to combine.

Finally, stir through the maple syrup. Plate and sprinkle the dill over top.

Enjoy