# 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 the fettuccine according to package instructions until al dente. Drain, reserving ½ cup pasta water, and set pasta aside.
02 - Pat chicken breasts dry and season both sides evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken 5 to 6 minutes per side until golden and cooked through (internal temperature 165°F). Remove and let rest for 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Add butter and minced garlic, sautéing for 1 minute until fragrant.
05 - Gradually stir in heavy cream, bringing it to a gentle simmer. Add Velveeta cheese cubes, stirring until fully melted and smooth.
06 - Incorporate grated Parmesan, black pepper, cayenne pepper (if using), and salt to taste. Adjust consistency by adding reserved pasta water a little at a time to reach a creamy texture.
07 - Toss the cooked fettuccine in the sauce until evenly coated.
08 - Plate the pasta, top with sliced Cajun chicken, and garnish with chopped parsley and extra Parmesan cheese if desired.
