Heat a large skillet to medium. Spray with cooking spray. Cook the chicken tenders covered, flipping as needed until they register 160 with a meat thermometer. Transfer to a bowl or serving platter.
Reserve ¼ cup of the cooking liquid and drain the rest. Add the cooking liquid back to the skillet with the cream and butter. Heat over medium until the butter has melted. Add the cream cheese and whisk until smooth. Add the lemon juice and salt to taste. Finally, add the chopped basil.
Add the cooked chicken back to the lemon sauce and gently mix to coat the chicken with the sauce. Serve immediately.