Chicken Pot Pie Pasta

Pasta meets pot pie in this creamy chicken and veggie dish.
1.5 lbs. boneless, skinless chicken breasts OR thighs, cut into 1 1/2-inch pieces
1 carton (24 oz.) College Inn® Savory Chicken Simple Starter® Sauce
4 cups sliced carrots (1/8-inch thick)
2 cups (8 oz.) uncooked rotini OR penne pasta
1 1/2 cups frozen peas, not thawed
4 oz. cream cheese, cubed