1. Pat the chicken dry and season both sides with salt, pepper, paprika, and Cajun seasoning.

2. In a large skillet over medium-high heat, sear chicken in oil for 6–8 minutes per side until golden brown and cooked through. Set aside and cover with foil.

3. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve 1/2 cup pasta water before draining.

4. In the same skillet, reduce heat to medium. Melt butter, then sauté garlic for about 1 minute until fragrant.

5. Stir in the heavy cream and bring to a simmer. Add Velveeta cubes and shredded cheddar, stirring until melted and smooth.

6. Add the cooked fettuccine and toss to coat. Use reserved pasta water to adjust sauce consistency if needed.

7. Slice the cooked chicken and serve over the pasta. Garnish with chopped parsley and additional paprika if desired.