Tender chicken with Cajun spices, fettuccine pasta, and rich Velveeta cheese sauce make a cozy meal.
# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 ½ 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 - 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)
# Method:
01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and reserve ½ cup pasta water.
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. Cook chicken 5 to 6 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove and rest for 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Add butter and minced garlic, sautéing until fragrant, about 1 minute.
05 - Stir in heavy cream and simmer gently. Add Velveeta cheese cubes, stirring frequently until smooth and melted.
06 - Incorporate grated Parmesan, black pepper, and cayenne if using. Stir until sauce is creamy; add reserved pasta water gradually if too thick.
07 - Toss cooked fettuccine in the sauce until fully coated.
08 - Divide pasta onto plates, top with sliced Cajun chicken, and garnish with chopped parsley and extra Parmesan if desired.
