# 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)
# Directions:
01 - Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package instructions. Drain, reserving ½ cup pasta water, and set aside.
02 - Pat chicken breasts dry and rub evenly with Cajun seasoning on both sides.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5 to 6 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove from skillet and let rest for 5 minutes, then slice thinly.
04 - Reduce heat to medium in the same skillet. Add butter and minced garlic; sauté for 1 minute until fragrant.
05 - Pour in heavy cream and bring to a gentle simmer. Add Velveeta cheese cubes and stir frequently until fully melted and smooth.
06 - Incorporate grated Parmesan, black pepper, cayenne pepper (if using), and salt to taste. Stir until evenly combined. If sauce thickens too much, gradually add reserved pasta water to reach desired consistency.
07 - Add cooked fettuccine to the sauce and toss thoroughly to coat each strand.
08 - Divide pasta among plates. Top with sliced Cajun chicken. Garnish with chopped parsley and additional Parmesan cheese if desired.
