Heat the olive oil in a frying pan, thinly slice the onion and add to the heated olive oil along with the sugar, heat on medium to low heat until the onions are soft and brown, stirring to make sure the onions don't burn, keep flames a little lower to make sure they don't burn. Once they are soft and brown, remove from pan and place in a a bowl cover with foil to keep warm.
Sprinkle both side of the chicken breast with Emeril's Essence, place the chicken in the same pan, if you need more oil add some. Saute until brown and cooked through.
make the pasta at this point
Add the garlic, chives and sugar snap peas, cook for 1-2 mins.
Stir in the evaporated milk, tomato paste, and chicken broth. Add the caramelized onions. Bring to a boil and simmer until the sauce is thick, if the sauce seems to thick add some of the pasta water, salt if needed.
Place the Pasta on a large platter place the chicken on top and spoon over the sauce, add some freshly ground pepper