This is a spin off of pasta and alfredo sauce. It's easier and it's still so yummy! I got this recipe from a ward cookbook back when I was going to BYU.
2 c. pasta - I like to use bowties
1 Tbl. butter
1 lb boneless, skinless chicken breasts, cut into thin strips
3 oz cream cheese, cubed
1/2 tsp. dried basil leaves
1 c. milk
1/2 tsp. garlic salt
1/2 c. grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in large skillet over medium heat, melt butter. Sprinkle chicken with garlic salt; cook 2 minutes on each side or until no longer pink. Add milk and heat just to boiling; stir in cream cheese and basil. Reduce heat, stirring constantly until cream cheese is completely melted and chicken is thoroughly cooked. Remove from heat, stir in Parmesan cheese. Toss hot pasta and sauce; serve immediately.
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