8-oz pkg cream cheese, cubed
3/4 c grated Parmesan cheese
1/2 c butter, sliced
1 lb boneless, skinless chicken breasts, cubed
1 Tbsp oil
12-oz. pkg fettucine pasta, cooked (I used Dreamfield's Low Carb Linguine since they didn't have any of the fettucine)
Combine cheeses, butter and milk in a saucepan. Stir over medium heat until cheese melt and mixture is smooth; keep warm. In a large, deep skillet over medium-high heat, cook chicken in oil until juices run clear, drain. Add cooked pasta to skillet and top with cheese sauce; toss to mix well. Serves 6.