Save A creamy, spicy pasta dish featuring tender Cajun-seasoned chicken, rich Velveeta cheese sauce, and perfectly cooked fettuccine—comfort food with a Southern twist.
This dish quickly became a family favorite after I served it for a weekend dinner—the cheesy sauce is irresistible!
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts, 1 ½ tablespoons Cajun seasoning, 1 tablespoon olive oil
- Pasta: 12 oz (340 g) fettuccine pasta
- Sauce: 2 tablespoons unsalted butter, 2 cloves garlic, minced, 1 cup (240 ml) heavy cream, 8 oz (225 g) Velveeta cheese cubed, ½ cup (50 g) grated Parmesan cheese, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper (optional, for extra heat), salt to taste
- Garnish: 2 tablespoons fresh parsley chopped, extra grated Parmesan cheese (optional)
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
- Step 2:
- While the pasta cooks, pat chicken breasts dry. Rub both sides with Cajun seasoning.
- Step 3:
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 5–6 minutes per side, or until golden and cooked through (internal temperature 165°F/74°C). Remove chicken, let rest 5 minutes, then slice thinly.
- Step 4:
- In the same skillet, reduce heat to medium. Add butter and garlic sauté 1 minute until fragrant.
- Step 5:
- Stir in heavy cream and bring to a gentle simmer. Add Velveeta cubes, stirring often until melted and smooth.
- Step 6:
- Add Parmesan cheese, black pepper, and cayenne pepper (if using). Stir until fully combined and creamy. If sauce is too thick, add reserved pasta water a little at a time.
- Step 7:
- Toss cooked fettuccine in the sauce until well coated.
- Step 8:
- Divide pasta among plates. Top with sliced Cajun chicken. Garnish with parsley and extra Parmesan if desired.
Save This meal always brings my family together for a cozy dinner full of laughter and compliments.
Notes
Add sautéed bell peppers or mushrooms for extra flavor and color
Required Tools
Large pot, large skillet, knife and cutting board, tongs or pasta fork, measuring cups and spoons
Allergen Information
Contains milk/dairy (Velveeta, Parmesan, cream, butter), contains wheat (fettuccine), contains chicken. Check ingredient labels for hidden allergens.
Save Serve immediately for best texture and flavor.
Kitchen Guide
- → What is the best way to cook the chicken for this dish?
Sear boneless, skinless chicken breasts in olive oil over medium-high heat until golden and cooked through, about 5–6 minutes per side, then rest before slicing thinly.
- → Can I adjust the heat level of the sauce?
Yes, add or omit cayenne pepper to suit your preferred spice level, and adjust Cajun seasoning accordingly.
- → How do I prevent the cheese sauce from becoming too thick?
If the sauce thickens too much, stir in reserved pasta water a little at a time until desired consistency is reached.
- → Is it possible to use different pasta instead of fettuccine?
Absolutely, other flat or ribbon-shaped pastas like linguine or tagliatelle can be substituted while keeping the sauce coating well.
- → What garnishes complement this dish?
Fresh chopped parsley adds brightness, and extra grated Parmesan enhances the creamy flavors.