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1.
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Set out the dairy ingredients to bring to room temperature.
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2.
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Rinse the chicken breasts, trim off the cartilage edge and the rib meat flap, removing as much of the silverskin and vein as you can without mutilating the chicken.
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Starting with the thin side, slice the breasts lengthwise and at an angle into approximately 1/2-inch thick slices.
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Place on a prep platter and shake the Montreal seasoning over the chicken, seasoning both sides.
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3.
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Preheat a well-seasoned cast iron skillet to just off high with the olive oil.
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Quickly lay the chicken breast slices in the skillet and cover loosely with a lid or spatter guard - this will spatter considerably - and cook for about 2-3 minutes.
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Quickly flip over and cook the other side about 2 more minutes or until just done, 160F Try not to overcook them; the oils from the pepper in the seasoning will become aerosolized and act much like pepper spray in your eyes and sinuses - especially if you load up on the seasoning like I do.
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Remove to a covered dish and set in a warmer or microwave until the sauce and pasta are complete.
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4.
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Place the room-temp cream cheese in a 3 or 4 quart saucepan and turn the heat to low to melt slowly.
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Grate the parmesan with a microplane or mouli (don't use the cheap Kraft pre-grated parmesan topping - splurge and use a real Parmesan - you'll appreciate the difference).
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Add the parmesan to the saucepan and stir with a wooden spoon until they are melted and smooth.
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Turn the heat up to medium and slowly add the cream a little at a time until it is all incorporated.
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Heat on medium-high just until you start to see steam then turn it back to medium-low to keep warm.
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Add white pepper to taste.
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5.
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You should already have a large pot with water boiling.
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Put in the Fettucini or Cappelini and cook to taste.
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Drain and rinse pasta briefly under cold water to stop the cooking.
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6.
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Plate approx 1 cup pasta in a medium shallow pasta bowl.
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Scoop sauce over and place chicken strips decoratively.
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Serve with Caesar Salad and New York Garlic Toast.
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7.
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Distribute leftovers into click-lock containers to take to lunch tomorrow and make your co-workers hate you.
