Cajun Honey Butter Chicken Pasta
Cajun Honey Butter Chicken Pasta tosses fettuccine and tender Cajun chicken in a creamy garlic honey butter sauce with a gentle sweet-heat finish. It is a practical spicy family dinner that works for weeknights, leftovers, and planned pasta nights.
Equipment
- Large Pot
- Large skillet
- Colander
- Tongs
- Measuring cups and spoons
Ingredients
- 8 oz fettuccine
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breast diced
- 2 tbsp Cajun seasoning
- salt and pepper to taste
- 1/4 cup butter
- 2 cloves garlic minced
- 2 tbsp honey
- 1/2 cup heavy cream
- fresh parsley chopped, optional for garnish
Instructions
- Cook the fettuccine in salted boiling water until al dente, then reserve 1/2 cup pasta water and drain.
- Toss the diced chicken with Cajun seasoning, salt, and pepper until the pieces are evenly coated.
- Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through.
- Reduce the heat to medium, add butter, and stir in the minced garlic until fragrant.
- Stir in the honey and scrape the browned bits from the bottom of the skillet.
- Pour in the heavy cream and simmer gently until the sauce thickens slightly.
- Add the drained fettuccine and toss until coated, loosening with reserved pasta water if needed.
- Taste, adjust seasoning, garnish with parsley if using, and serve warm.
Notes
Storage: Keep cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze portions for up to 2 months, knowing the cream sauce may be softer after thawing.
Reheating: Reheat gently with a splash of cream, milk, broth, or pasta water to bring the sauce back together.
Expert Tips: Brown the chicken in a wide skillet and keep the cream at a gentle simmer for the smoothest sauce.
Variations: Add bell peppers, spinach, mushrooms, Parmesan, or swap chicken breast for boneless thighs.
Spice Control: Use less Cajun seasoning for a milder pasta or add cayenne for a stronger spicy finish.