# 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)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook fettuccine following package directions until al dente. Drain, reserving ½ cup pasta water, then set aside.
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 internal temperature reaches 165°F (74°C). Remove and rest 5 minutes before slicing thinly.
04 - Lower heat to medium. Add butter and minced garlic to the skillet; sauté for 1 minute until fragrant.
05 - Pour in heavy cream and bring to a gentle simmer. Add Velveeta cubes gradually, stirring continuously until melted and smooth.
06 - Incorporate grated Parmesan, black pepper, cayenne (if using), and salt. Stir until fully combined and creamy. Thin sauce with reserved pasta water as needed.
07 - Toss cooked fettuccine in the cheese sauce until evenly coated.
08 - Serve pasta on plates, top with sliced Cajun chicken, then garnish with fresh parsley and optional extra Parmesan.
