Bring the heat and the comfort in one bowl with this bold and creamy Hot Honey Cajun Chicken Alfredo. Perfectly grilled Cajun-spiced chicken bites meet a silky swirl of basil-flecked feta Alfredo sauce over tender pasta. It’s a dish that balances spice, sweetness, creaminess, and herbaceous depth in every forkful. Add a topping of crispy Brussels sprout chips, and you’ve got crunch to complement the cream.

This recipe is all about contrast: spicy meets sweet, creamy meets crisp, and bold Cajun seasoning gets a cool-down from tangy feta. Whether you’re looking to elevate your weeknight dinner or impress weekend guests, this one’s a guaranteed showstopper.

Why You’ll Love This Hot Honey Cajun Chicken Alfredo

Sweet heat: The hot honey glaze on the chicken gives just the right kick.
Rich Alfredo twist: Basil and feta in the sauce turn the classic Alfredo into something extra special.
Texture harmony: Creamy sauce, chewy pasta, juicy chicken, and crunchy Brussels chips play off each other beautifully.
Versatility: Great with different pasta shapes, or even over rice or mashed cauliflower.
Impressive but easy: With a few key tools, it all comes together simply.

Preparation Phase & Tools to Use

To bring this dish to life, a little prep and the right gear go a long way:

Cast Iron Skillet or Grill Pan – Essential for getting that gorgeous sear and char on the Cajun chicken.
Large Saucepan – For boiling your pasta to al dente perfection.
High-Speed Blender or Food Processor – You’ll want this to whip the feta, cream, and basil into a luscious, silky Alfredo.
Baking Sheet + Parchment Paper – The secret to crispy, chip-like Brussels sprout leaves.
Whisk + Wooden Spoon – To keep your sauce smooth and creamy as it simmers.

Having these tools at the ready ensures even cooking, better texture, and a more enjoyable cooking experience from start to plate.

Ingredients for the Hot Honey Cajun Chicken Alfredo

Chicken Breast Chunks – Lean, protein-rich, and perfect for soaking up Cajun spice and honey glaze.
Rotini Pasta – Holds onto the creamy sauce in every swirl and twist.
Heavy Cream – Forms the base of our Alfredo and adds decadent richness.
Feta Cheese – Brings a tangy, salty edge that cuts through the richness beautifully.
Fresh Basil – For a fresh, herbaceous layer in the sauce.
Hot Honey – A spicy-sweet glaze that caramelizes beautifully on the chicken.
Cajun Seasoning – The bold, smoky backbone of the dish.
Brussels Sprout Leaves – Roasted until crisp for texture and a nutty bite.
Olive Oil, Garlic, and Salt – Kitchen staples that amplify flavor throughout.

How To Make the Hot Honey Cajun Chicken Alfredo

Step 1: Marinate and Sear the Chicken

Toss chicken breast chunks in olive oil and a generous amount of Cajun seasoning. Heat a cast iron skillet over medium-high and sear the chicken until golden and slightly charred. In the last 2 minutes, drizzle hot honey over the chicken to coat and glaze.

Step 2: Boil the Pasta

Cook rotini pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 3: Make the Basil Feta Alfredo Sauce

In a blender, combine heavy cream, crumbled feta, a handful of fresh basil leaves, a garlic clove, and a pinch of salt. Blend until completely smooth. Pour into a saucepan and heat gently until thickened, stirring with a whisk.

Step 4: Roast the Brussels Chips

Preheat oven to 375°F (190°C). Toss separated Brussels sprout leaves with olive oil and salt. Spread on a parchment-lined baking sheet and roast for 10-12 minutes until crisp.

Step 5: Assemble and Serve

Toss cooked pasta with the basil feta Alfredo sauce. Plate with the hot honey Cajun chicken on one side and scatter crispy Brussels chips over the top. Garnish with extra basil or parsley if desired.

Serving & Storing This Flavor Bomb Dish

Serve it piping hot right after tossing everything together so the sauce clings to the pasta perfectly. This dish shines fresh, but leftovers can be stored in an airtight container for up to 3 days. Reheat gently over low heat with a splash of cream or milk to revive the Alfredo. Keep Brussels chips separate to maintain their crunch.