1Melt butter in heavy skillet, lightly sprinkle both sides of chicken with creole seasoning and brown in skillet over medium-high heat. Remove chicken to a plate and when cool enough to handle tear chicken into bite size pieces; set aside.
2In a large skillet or chicken fryer, over medium-low heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and onions then lightly caramelize. Then add the optional sun-dried tomatoes and heat through.
3Deglaze the pan with sherry then add the heavy cream; increase the heat to a simmer, and reduce the cream sauce by half to thicken. Add chicken and heat through.
4When sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
5Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan and lightly sprinkle top with paprika.
Add frozen broccoli floretes when adding the heavy cream
Add frozen peas when adding the heavy cream
Add fresh sliced mushrooms, or tiny button mushrooms when adding heavy cream