One of my kids has recently developed a fascination with basil. She also loves chicken alfredo, so when I saw this recipe, it was a must try.
I have to admit that at first glance I was fairly dubious of this recipe. Traditionally, I've never made an alfredo sauce using cream cheese - that just seems like cheating, and doesn't give the same results. I was pleasantly surprised though with this recipe, and appreciated the time saved by not making the uber rich, more time intensive traditional sauce.
4 1/2 c. (12 oz.) short shape pasta
1 T. butter
1 lb. chicken, cut into chunks
1/2 t. garlic salt (or fresh garlic)
1 c. milk
1 (8 oz.) pkg. cream cheese, coarsely cubed
2 t. dried basil leaves
1/2 c. grated Parmesan cheese
Cook pasta according to package directions: drain. In a skillet, melt butter, sprinkle chicken with garlic salt, (or add fresh garlic to butter), and cook chicken until no longer pink.
Add milk and heat until it boils. Stir in cream cheese and basil.
Reduce heat and continue stirring until cream cheese has melted.
Remove from heat, add Parmesan cheese.
Toss with hot pasta and serve immediately.