# Ingredients:
→ 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. Add fettuccine and cook until al dente according to package directions. Drain, reserving ½ cup pasta water, and set aside.
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. Add chicken and cook 5 to 6 minutes per side until golden and internal temperature reaches 165°F. Remove from skillet, rest for 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Add butter and minced garlic; sauté for 1 minute until fragrant.
05 - Pour in heavy cream and bring to a gentle simmer. Add Velveeta cubes, stirring continuously until fully melted and sauce is smooth.
06 - Incorporate grated Parmesan, black pepper, and cayenne pepper if desired. Stir until sauce is creamy and uniform. Thin sauce with reserved pasta water as needed.
07 - Add cooked fettuccine to sauce and toss until evenly coated.
08 - Plate pasta and top with sliced Cajun chicken. Garnish with fresh parsley and additional Parmesan if preferred.
