Source: Copeland's of New Orleans

3 cups diced chicken breast
4 teaspoons Creole seasonings
1 cup julienne tasso (Savoies or K-Pauls)
1/2 cup (1 stick) butter
1 cup green onions, sliced 1/4 inch
1 pint heavy cream
2 teaspoons Creole seasonings (additional)
3 pounds cooked pasta (fettuccine or linguini)
1/4 cup grated Parmesan cheese

Cook pasta and drain well. Season chicken pieces with Creole Seasoning.

Melt butter in a saut?pan. Add tasso and saut?until tender and lightly browned. Add chicken and green onions and saut?until chicken is white. Add heavy cream and additional seasonings. Return to a simmer. Add drained pasta to sauce and bring back to a simmer. Using tongs, transfer pasta to bowl and top with remaining chicken and sauce. Sprinkle with Parmesan cheese. Serve immediately.