Step 1

Melt butter in saucepan on medium-low heat. Once the butter has melted, whisk in flour.

Step 2

Gradually add in milk, whisking to combine as you go. Once all the milk has been added and it's hot {do not boil!} add the cream cheese. Whisk to combine.

Step 3

Heat the sauce back up before adding Parmesan cheese. Simmer sauce until all is melted, and well mixed.

Step 4

Add butter and onion to a medium saucepan over medium heat. Cook about 5 minutes, until onions are translucent and soft.

Step 5

Measure out a ¼ cup of the chicken broth and set aside.

Step 6

Add in all but the ¼ cup of the chicken broth, the frozen peas and the pasta. Increase the heat to medium-high and bring to a boil. Cover, reduce heat to simmer and cook for 10 minutes.

Step 7

Add in Alfredo sauce and the chicken. Cook an additional 10 minutes.

Step 8

Mix the remaining ¼ cup of broth with the 1 TBSP cornstarch until smooth. Stir into soup. Serve topped with grated Parmesan cheese.

Step 9

Add in the salt, garlic powder and pepper to taste. If soup is too thick, thin with 1/4 cup water or chicken broth.