# Components:
→ 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. Cook fettuccine until al dente according to package directions. Drain, reserving ½ cup pasta water, and set aside.
02 - Pat chicken breasts dry and coat both sides evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove chicken, rest 5 minutes, then slice thinly.
04 - Reduce heat to medium. Add butter and garlic to the skillet; 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 - Incorporate Parmesan cheese, black pepper, cayenne (if using), and salt to taste. Stir until fully combined and creamy. Thin with reserved pasta water as needed.
07 - Toss cooked fettuccine in the sauce until thoroughly coated.
08 - Divide pasta among plates. Top with sliced Cajun chicken. Garnish with chopped parsley and additional Parmesan if desired.
