# 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 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)
# How to make it:
01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain, reserving ½ cup pasta water, and set pasta aside.
02 - Pat chicken breasts dry and rub both sides evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken, let rest for 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Add butter and garlic, sautéing for 1 minute until fragrant.
05 - Stir in heavy cream and bring to a gentle simmer. Add Velveeta cubes, stirring frequently until completely melted and smooth.
06 - Incorporate Parmesan cheese, black pepper, and cayenne pepper if using. Mix until fully combined and creamy. Adjust thickness by adding reserved pasta water gradually as needed.
07 - Toss cooked fettuccine in the sauce until evenly coated.
08 - Divide pasta among plates, top with sliced Cajun chicken, and garnish with chopped parsley and additional Parmesan if desired.
