# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 1/2 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 - 1/2 cup grated Parmesan cheese
10 - 1/2 teaspoon 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)
# Step-by-Step:
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 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. Sear chicken 5 to 6 minutes per side until golden and cooked through (internal temperature 165°F). Remove from skillet, let rest 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Add butter and minced garlic; sauté 1 minute until fragrant.
05 - Pour in heavy cream and bring to a gentle simmer. Add Velveeta cubes gradually, stirring constantly until melted and smooth.
06 - Stir in grated Parmesan, black pepper, and cayenne pepper if using. Adjust thickness by adding reserved pasta water incrementally until desired consistency is reached.
07 - Toss cooked fettuccine in sauce until fully coated.
08 - Portion pasta onto plates, top with sliced Cajun chicken. Garnish with chopped parsley and additional Parmesan as desired.
