Chop the sun dried tomatoes into small bite-sized pieces.

Add the butter and garlic to a deep skillet or Dutch oven. Sauté the garlic over medium heat for about one minute, or until it is very fragrant.

Add the fettuccine, sun dried tomatoes, dried basil, some freshly cracked pepper, and the chicken broth to the skillet. If needed, break the fettuccine in half to ensure it lays flat and is submerged in broth.

Place a lid on the skillet, turn the heat up to high, and bring the broth to a boil. Once boiling, stir the pasta, replace the lid, and turn the heat down to low.

Let the pasta simmer in the broth for 7-10 minutes, or until most of the broth is absorbed and the pasta is tender, stirring every couple of minutes.

Keeping the heat on low, cut the cream cheese into chunks and stir it into the pasta. Once melted, add the milk and stir until smooth. Finally, add the grated Parmesan and stir until melted into the sauce.