A creamy, spicy dish with Cajun chicken, Velveeta sauce, and fettuccine pasta, perfect for a comforting meal.
# What you need:
→ 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 ground 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)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain, reserving ½ cup pasta water, and set 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 and internal temperature reaches 165°F (74°C). Remove from skillet, let rest for 5 minutes, then slice thinly.
04 - Reduce heat to medium in the same skillet. Add butter and minced garlic, sautéing for 1 minute until fragrant.
05 - Pour in heavy cream and bring to a gentle simmer. Add Velveeta cheese cubes and stir frequently until fully melted and smooth.
06 - Incorporate grated Parmesan, black pepper, cayenne pepper if desired, and salt to taste. Adjust sauce thickness by slowly adding reserved pasta water if necessary.
07 - Add cooked fettuccine to the sauce and toss thoroughly to coat.
08 - Divide pasta between plates, top with sliced Cajun chicken, garnish with fresh parsley and extra Parmesan cheese as preferred.
