Lorenzo Devereaux
When sweet heat meets creamy indulgence, magic happens. This Hot Honey Cajun Chicken Alfredo is a vibrant, comforting dish that brings together tender, juicy chicken, swirls of creamy basil-feta sauce, and the satisfying crunch of oven-roasted Brussels sprouts. The velvety Alfredo embraces every twist of rotini, while a drizzle of hot honey adds a touch of warmth that elevates the entire meal.
Imagine biting into perfectly seared Cajun chicken with that smoky-spicy crust, paired with crisp caramelized Brussels sprouts that balance the richness of the pasta. This dish is hearty enough for a weekend dinner yet simple enough to elevate any weeknight meal. It’s a bold fusion of Southern spice and Italian comfort that will have your kitchen smelling like a gourmet bistro.
What Makes This Hot Honey Cajun Chicken Alfredo So Irresistible?
The beauty of this dish lies in its layers of flavor. The Cajun seasoning infuses the chicken with a smoky, spicy punch, while the hot honey glaze provides a surprising sweet heat that pairs perfectly with creamy Alfredo. The basil-feta swirl adds a tangy, herbaceous note, giving the pasta a fresh lift. Finally, crispy Brussels sprouts add texture and an earthy depth that ties the plate together.
Ingredients for Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips
- Chicken Thighs or Breasts – Juicy, tender meat that absorbs the Cajun seasoning beautifully.
- Cajun Seasoning – The star of the show, bringing heat, smokiness, and a touch of garlic.
- Hot Honey – Balances the spice with a hint of sweetness and glossy finish.
- Rotini Pasta – Perfect for holding creamy Alfredo and the basil-feta swirl in every bite.
- Heavy Cream & Parmesan – The foundation of a rich, silky Alfredo sauce.
- Feta Cheese – Adds tangy creaminess for the signature swirl.
- Fresh Basil – Infuses the sauce with bright, herbal freshness.
- Brussels Sprouts – Roasted until golden and crispy for a crunchy sidekick.
- Olive Oil, Salt & Pepper – Essential for roasting and seasoning each component to perfection.
How To Make Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips
Step 1: Prepare the Brussels Chips
Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and a pinch of black pepper. Arrange on a baking sheet and roast at 425°F for 18–22 minutes, flipping halfway, until golden and crispy on the edges.
Step 2: Season and Cook the Chicken
Pat the chicken dry and coat it generously with Cajun seasoning. Heat a cast-iron skillet with olive oil and sear the chicken for 4–5 minutes per side until a flavorful crust forms. Reduce heat and cook until the internal temperature reaches 165°F. Remove from heat and drizzle lightly with hot honey.
Step 3: Cook the Pasta
Bring a large pot of salted water to a boil and cook the rotini until al dente according to package instructions. Reserve ½ cup of pasta water before draining.
Step 4: Create the Creamy Alfredo Sauce
In a saucepan over medium heat, combine heavy cream and butter, letting it simmer gently. Whisk in Parmesan cheese and a splash of the reserved pasta water for extra silkiness. Season with a pinch of black pepper.
Step 5: Make the Basil Feta Swirl
Blend crumbled feta with fresh basil leaves and a drizzle of olive oil until creamy. Swirl this into the Alfredo sauce just before serving for that tangy, herbaceous lift.
Step 6: Assemble and Serve
Plate the creamy rotini first, followed by slices of hot honey Cajun chicken and a handful of crispy Brussels sprouts. Garnish with extra basil or parsley, and finish with another light drizzle of hot honey for a restaurant-quality presentation.
Serving and Storing Hot Honey Cajun Chicken Alfredo
This dish is best enjoyed fresh when the pasta is creamy and the Brussels sprouts are crisp. If you’re making it ahead, store each component separately to maintain texture. Keep the chicken and Brussels in airtight containers in the fridge for up to 3 days, and the pasta in a sealed container. Reheat the pasta with a splash of milk or cream to bring back its luscious consistency.
What to Serve With Hot Honey Cajun Chicken Alfredo?
Looking to round out your dinner table? Here are some delicious pairings:
1. Garlic Bread Knots
The soft, buttery garlic bread is perfect for scooping up any leftover Alfredo sauce.
2. Simple Garden Salad
A crisp mix of greens, cucumbers, and cherry tomatoes with a light vinaigrette balances the richness.
3. Roasted Parmesan Green Beans
Crunchy and cheesy, they complement the Cajun spices beautifully.
4. Creamy Tomato Soup
A warm bowl of tomato soup provides a tangy contrast to the creamy pasta.
5. Mashed Sweet Potatoes
The natural sweetness harmonizes with the hot honey drizzle on the chicken.
6. Grilled Corn on the Cob
A sprinkle of Cajun spice over buttery grilled corn adds a fun Southern touch.
7. Sparkling Lemon Water
Refreshing and palate-cleansing, perfect for a rich dinner like this.
Want More Chicken & Pasta Ideas?
If you love this Hot Honey Cajun Chicken Alfredo, you’ll want to explore these mouthwatering recipes too:
- Creamy Garlic Chicken Breasts for a classic creamy favorite.
- Marry Me Chicken Pasta when you crave a romantic, rich pasta dish.
- Garlic Butter Chicken with Rigatoni and Parmesan for an easy, flavor-packed weeknight meal.
- Smoky Garlic Butter Chicken Pasta if you want a smoky twist on creamy comfort.
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Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips
Equipment
- Skillet
- Oven
- Blender or food processor
- Pot for pasta
Ingredients
Ingredients
- 4 boneless chicken thighs or breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons hot honey
- 12 ounces rotini pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 0.5 cup crumbled feta cheese
- 0.5 cup fresh basil leaves
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and black pepper, to taste
Instructions
- Preheat oven to 425°F. Toss halved Brussels sprouts with olive oil, salt, and pepper. Roast 18–22 minutes until crispy and golden.
- Pat chicken dry and coat with Cajun seasoning. Heat olive oil in a skillet, sear chicken 4–5 minutes per side until cooked through (165°F). Drizzle lightly with hot honey.
- Cook rotini pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- In a saucepan, simmer heavy cream and butter. Whisk in Parmesan and a splash of reserved pasta water until creamy. Season with black pepper.
- Blend feta, basil, and olive oil until creamy, then swirl into the Alfredo sauce.
- Combine pasta with Alfredo sauce. Serve topped with sliced hot honey Cajun chicken and crispy Brussels sprouts. Drizzle more hot honey if desired.
Notes
2. Store pasta, chicken, and Brussels sprouts separately for the best texture when reheating.