In Dutch oven or 3-quart saucepan, cook and drain fettuccine as directed on package; return to Dutch oven.
Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 minutes, stirring constantly, until browned. Reduce heat to medium. Gradually add milk, stirring constantly 1 minute. Add cooking creme; cook and stir 1 minute or until bubbly.
Pour sauce over cooked fettuccine. Add tomatoes and basil; toss gently to coat. Sprinkle with pine nuts.