# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 1/2 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 - 1/2 cup grated Parmesan cheese
10 - 1/2 teaspoon ground black pepper
11 - 1/4 teaspoon cayenne pepper (optional)
12 - Salt, to taste
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Extra grated Parmesan cheese (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set pasta aside.
02 - Pat chicken breasts dry and season both sides evenly with Cajun seasoning.
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 fully cooked (internal temperature 165°F). Remove from skillet and let rest 5 minutes before slicing thinly.
04 - Reduce skillet heat to medium. Add butter and minced garlic, sautéing for 1 minute until fragrant.
05 - Pour in heavy cream and bring to a gentle simmer. Stir in Velveeta cubes until melted and smooth.
06 - Add grated Parmesan, black pepper, and cayenne (if using). Stir until incorporated and creamy. If sauce thickens too much, gradually add reserved pasta water to desired consistency.
07 - Toss cooked fettuccine in sauce until fully coated.
08 - Divide pasta onto plates, top with sliced chicken, and garnish with chopped parsley and extra Parmesan if desired.
