In a small bowl, stir together olive oil and seasoned salt. Add chicken pieces, and toss to coat.
Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and set aside.
While water boils, spray a skillet with cooking spray. Heat over medium-high heat. Cook seasoned chicken approximately 5 minutes per side or until cooked through. Transfer cooked chicken to a plate, and cover with foil to keep warm.
Wash the same skillet to use for the sauce. (Careful, it’s hot!)
While pasta cooks, melt butter in skillet over medium-high heat. Whisk in garlic and flour.
Pour in about 1/2 cup of milk, and whisk until smooth. When you see no more lumps, add another half cup of milk, and whisk until smooth again. Do this once more with the rest of the milk, and whisk until smooth and bubbling.
Whisk in cream cheese until melted, and then stir in parmesan cheese. Reduce heat to medium-low, and stir very frequently until cheese is melted completely.
Cut chicken into bite-sized pieces, and arrange on plates over cooked pasta. Spoon alfredo sauce over the chicken, and dinner is ready!
It’s easy to make this recipe gluten free by using gluten-free pasta and flour in the sauce!