# 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 oz fettuccine pasta
→ Sauce
05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1 cup heavy cream
08 - 8 oz 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:
01 - Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package instructions. Drain, reserving ½ cup pasta water, and 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 5-6 minutes per side until golden and fully cooked (internal temperature 165°F). Remove from skillet and let rest for 5 minutes before slicing thinly.
04 - Reduce skillet heat to medium. Melt butter, then add minced garlic and sauté for 1 minute until fragrant.
05 - Stir in heavy cream and bring to gentle simmer. Add Velveeta cheese cubes gradually, stirring frequently until melted and smooth.
06 - Incorporate grated Parmesan, black pepper, cayenne pepper if desired, and salt to taste. Adjust sauce thickness by adding reserved pasta water incrementally until desired consistency is achieved.
07 - Toss cooked fettuccine in the Velveeta sauce, ensuring thorough coating.
08 - Plate pasta and top with sliced Cajun chicken. Garnish with chopped parsley and extra Parmesan cheese if preferred.
