# Ingredient List:
→ 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 ground 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)
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain, reserving ½ cup pasta water; set aside.
02 - Pat chicken breasts dry and evenly coat both sides 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, then slice thinly.
04 - Reduce skillet heat to medium. Add butter and minced garlic; sauté for 1 minute until fragrant.
05 - Stir in heavy cream and bring to a gentle simmer. Add Velveeta cubes, stirring frequently until melted and smooth.
06 - Mix in grated Parmesan, black pepper, and cayenne pepper if desired. Adjust salt to taste. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
07 - Toss cooked fettuccine in sauce until fully coated.
08 - Divide pasta onto plates, top with sliced Cajun chicken, then garnish with chopped parsley and extra Parmesan if desired.
