# 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 according to package directions until al dente. Drain, reserving ½ cup of pasta water, and set pasta 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 brown and internal temperature reaches 165°F. Remove from heat and let 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 and bring to a gentle simmer. Add Velveeta cheese cubes, stirring constantly until melted and smooth.
06 - Incorporate grated Parmesan, black pepper, and cayenne pepper if using. Stir until fully combined and creamy. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
07 - Toss cooked fettuccine in the cheese sauce until evenly coated.
08 - Divide pasta among plates, top with sliced Cajun chicken. Garnish with chopped parsley and additional Parmesan cheese if desired.
