• Heat the cream cheese and milk in a 10-inch skillet over medium heat to a boil, stirring constantly. Stir in 1/2 cup Parmesan cheese. Reduce the heat to low. Cook for 5 minutes or until the cream cheese is melted, stirring often.
• Add the chicken, peas and fettuccine to the skillet and toss to coat. Cook until the mixture is hot and bubbling. Sprinkle with the remaining Parmesan cheese.
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