(Emeril Lagasse, 2004)
1 lb. boneless, skinless chicken breasts
Montreal Steak seasoning ("chicken" is out there, but "steak" is better)
1 lb. dried fettucine
6 T. unsalted butter
1/2 medium red onion, chopped
2 cloves of garlic, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 t. salt
1/4 t. freshly ground black pepper
Fresh parsley for garnish
Cook fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
While pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add onions and garlic and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and hald of the Parmesan and toss to combine thoroughly. Season with salt and pepper to taste. Sprinkle with remaining Parmesan and garnish with parsley. Add strips of cooked chicken seasoned with Montreal Steak seasoning, if desired. Serve immediately.