# 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 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. Add the fettuccine and cook according to package instructions until al dente. Drain, reserving 1/2 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. Cook chicken 5 to 6 minutes per side until golden brown and fully cooked (internal temperature 165°F). Remove from skillet, let rest 5 minutes, then slice thinly.
04 - Reduce heat to medium. Add butter and minced garlic to the same skillet and sauté for 1 minute until fragrant.
05 - Pour in heavy cream and bring to a gentle simmer. Add Velveeta cheese cubes and stir frequently until melted and smooth.
06 - Incorporate grated Parmesan, black pepper, and cayenne pepper if desired. Stir until sauce reaches a creamy consistency. If too thick, gradually add reserved pasta water to adjust texture.
07 - Toss cooked fettuccine in the cheese sauce thoroughly to coat.
08 - Divide pasta among plates, top with sliced Cajun chicken, and garnish with chopped parsley and additional Parmesan cheese if desired.
