1. Heat some butter in a pan.

2. Add the chicken and beef and cook until done.

3. Remove the meat from the pan and set aside.

4. In the same pan, melt some butter.

5. Add the flour and stir well to form a roux.

6. Gradually pour in the chicken stock and beef stock while stirring constantly to avoid lumps.

7. Add the crushed tomatoes and tomato paste, and stir well.

8. Return the chicken and beef to the pan.

9. Simmer the sauce for about 10 minutes until slightly thickened.

10. Meanwhile, cook the angel hair pasta according to package instructions until al dente.

11. Once the pasta is cooked, drain it and set aside.

12. Add the milk, cream cheese, and heavy cream to the sauce, and stir well until the cream cheese is fully melted and the sauce is creamy.

13. Season with salt and pepper.

14. Add the drained pasta to the sauce and toss well to coat.

15. Serve the chicken and beef pasta hot and enjoy!