# Components:
→ 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 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 and reserve ½ cup of pasta water.
02 - Pat chicken breasts dry and rub evenly with Cajun seasoning on both sides.
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. Remove from skillet and let rest 5 minutes before slicing thinly.
04 - Reduce heat to medium. In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
05 - Add heavy cream to skillet and bring to a gentle simmer. Stir in Velveeta cubes, stirring constantly until melted and smooth.
06 - Mix in Parmesan cheese, black pepper, cayenne pepper if using, and salt to taste. Adjust thickness by gradually adding reserved pasta water until creamy consistency is achieved.
07 - Toss cooked fettuccine in the sauce until thoroughly coated.
08 - Plate pasta and top with sliced Cajun chicken. Garnish with chopped parsley and additional Parmesan cheese if desired.
