# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 ½ tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
→ Pasta
04 - 12 ounces fettuccine pasta
→ Sauce
05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1 cup heavy cream
08 - 8 ounces Velveeta cheese, cubed
09 - ½ cup grated Parmesan cheese
10 - ½ teaspoon black pepper
11 - ¼ teaspoon cayenne pepper (optional)
12 - Salt, to taste
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Extra grated Parmesan cheese (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and reserve ½ cup of pasta water.
02 - Pat chicken breasts dry and rub both sides evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken 5 to 6 minutes per side until golden and fully cooked (internal temperature 165°F). Remove and rest for 5 minutes, then slice thinly.
04 - Reduce heat to medium and add butter and garlic to the same skillet. Sauté for 1 minute until fragrant.
05 - Stir in heavy cream and bring to a gentle simmer. Add Velveeta cubes and stir continuously until melted and smooth.
06 - Mix in Parmesan cheese, black pepper, and cayenne pepper if using. Stir until creamy. If the sauce is too thick, gradually add reserved pasta water to desired consistency.
07 - Toss cooked fettuccine in the sauce ensuring it is fully coated.
08 - Divide pasta onto serving plates and top with sliced Cajun chicken. Garnish with chopped parsley and extra Parmesan cheese if desired.
