# What You 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)
# How to Make It:
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 evenly coat both sides with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and fully cooked (internal temperature 165°F). Remove and allow to rest for 5 minutes before slicing thinly.
04 - Reduce skillet heat to medium. Add butter and minced garlic, sautéing for 1 minute until fragrant.
05 - Stir in heavy cream, bring to a gentle simmer. Add Velveeta cubes, stirring frequently until fully melted and smooth.
06 - Blend in Parmesan cheese, black pepper, cayenne pepper if using, and salt. Stir until sauce is creamy. If sauce thickens too much, gradually add reserved pasta water to adjust consistency.
07 - Toss cooked fettuccine in the sauce until evenly coated.
08 - Divide pasta onto serving plates, top with sliced Cajun chicken. Garnish with chopped parsley and additional Parmesan if desired.
