In large dutch oven, heat evaporated milk, 4 cups hot water and the pasta. Bring to a boil over high heat.
Once it comes to a boil, reduce to medium-high heat. Cook 7 minutes, stirring frequently; do not drain.
Next reduce to medium heat. Add chicken, cream cheese and Alfredo sauce. Continue to cook and stir for three additional minutes stirring frequently while the pasta cooks and you have a smooth sauce.
Remove from heat; stir in parmesan cheese, season with salt and pepper. Cover and let rest for 5 minutes. Remove cover and stir in peas and serve!