Fettuccine Alberto (because they are kind of like Alfredo, but different)

Bring a large pot of salted water to boil, cook pasta until al dente, drain and reserve. Save 1 cup of the cooking water.

In a large wok, heat olive oil and saute chicken until cooked and beginning to brown, about 5-8 minutes. Reserve.

In the same wok, melt the butter and fry the onion and garlic in it until the butter begins to bubble and brown.

Add the cooked pasta and the chicken, together with the reserved pasta water, and mix energically to combine. The water and the butter will form a nice, silky sauce. Add the Parmesan cheese and keep mixing until the cheese blends in and melts. De-lish!

Serve with additional Parmesan and a pinch or two of dried basil. Voil!