Cook and drain pasta as directed on package. Melt butter in 12-inch skillet over medium-high heat. Cook chicken, onion and garlic 3 to 4 minutes, stirring occasionally, until chicken is light brown. Stir in bell pepper and peas. Cook, stirring occasionally, until vegetables are crisp-tender.
Mix cream cheese, broth, wine, basil, salt and pepper. Stir into chicken mixture. Cook, stirring constantly, until cream cheese is melted. Toss with pasta.