Save to Pinterest A creamy, spicy pasta dish featuring tender Cajun-seasoned chicken, rich Velveeta cheese sauce, and perfectly cooked fettuccine—comfort food with a Southern twist.
This recipe quickly became a family favorite because of its bold flavors and creamy texture. I love how the Cajun seasoning adds just the right amount of heat without overpowering the Velveeta sauce.
Ingredients
- Chicken: 2 large boneless skinless chicken breasts 1 ½ tablespoons Cajun seasoning 1 tablespoon olive oil
- Pasta: 12 oz (340 g) fettuccine pasta
- Sauce: 2 tablespoons unsalted butter 2 cloves garlic minced 1 cup (240 ml) heavy cream 8 oz (225 g) Velveeta cheese cubed ½ cup (50 g) grated Parmesan cheese ½ teaspoon black pepper ¼ teaspoon cayenne pepper (optional for extra heat) Salt to taste
- Garnish: 2 tablespoons fresh parsley chopped Extra grated Parmesan cheese (optional)
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside reserving ½ cup pasta water.
- Step 2:
- While the pasta cooks pat chicken breasts dry. Rub both sides with Cajun seasoning.
- Step 3:
- In a large skillet heat olive oil over medium-high heat. Add chicken and cook 5–6 minutes per side or until golden and cooked through (internal temperature 165°F/74°C). Remove chicken let rest 5 minutes then slice thinly.
- Step 4:
- In the same skillet reduce heat to medium. Add butter and garlic sauté 1 minute until fragrant.
- Step 5:
- Stir in heavy cream and bring to a gentle simmer. Add Velveeta cubes stirring often until melted and smooth.
- Step 6:
- Add Parmesan cheese black pepper and cayenne pepper (if using). Stir until fully combined and creamy. If sauce is too thick add reserved pasta water a little at a time.
- Step 7:
- Toss cooked fettuccine in the sauce until well coated.
- Step 8:
- Divide pasta among plates. Top with sliced Cajun chicken. Garnish with parsley and extra Parmesan if desired.
Save to Pinterest This dish always brings back memories of cozy family dinners where everyone requests seconds and the table buzzes with conversation.
Notes
Adjust Cajun seasoning for more or less heat Substitute rotisserie chicken for a quicker version Add sautéed bell peppers or mushrooms for extra flavor and color Pairs well with a crisp green salad and a chilled Chardonnay
Required Tools
Large pot Large skillet Knife and cutting board Tongs or pasta fork Measuring cups and spoons
Allergen Information
Contains milk/dairy (Velveeta Parmesan cream butter) Contains wheat (fettuccine) Contains chicken Those with allergies should check ingredient labels for hidden allergens
Save to Pinterest Enjoy your creamy spicy Cajun Chicken Alfredo with a fresh salad for a complete meal.
Recipe Questions & Answers
- → How do I achieve a creamy sauce without clumping?
Simmer the cream gently and stir Velveeta cheese in gradually until melted smoothly. Adding reserved pasta water helps loosen consistency.
- → Can I use another pasta instead of fettuccine?
Yes, wide noodles like linguine or tagliatelle work well, as they hold the creamy sauce nicely.
- → How spicy is the Cajun seasoning in this dish?
It provides a moderate heat that can be adjusted by adding or omitting cayenne pepper based on preference.
- → What alternative cheeses can replace Velveeta?
For a similar creaminess, try processed cheeses or a blend of mild cheddar and cream cheese, melted carefully.
- → How should the chicken be cooked for best texture?
Cook chicken breasts over medium-high heat until golden and fully cooked, then let rest before slicing to retain juiciness.
- → How can I add more vegetables to this dish?
Sauté bell peppers, mushrooms, or spinach separately and toss them into the sauce before combining with pasta.