Description
Tender Cajun-spiced chicken glazed with hot honey, served over creamy Alfredo pasta swirled with fresh basil and tangy feta, topped with crispy Brussels sprouts chips for crunch.
Ingredients
4 boneless, skinless chicken thighs or breasts
1 tablespoon Cajun seasoning
2 tablespoons hot honey
12 ounces pasta (rotini or fettuccine)
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 cup fresh basil, thinly sliced
1/4 cup feta cheese, crumbled
1 cup Brussels sprouts leaves
2 tablespoons olive oil
Salt and pepper to taste
Instructions
1. Pat chicken dry, coat with olive oil, Cajun seasoning, salt, and pepper.
2. Sear chicken in hot skillet for 5–6 minutes per side until golden.
3. Lower heat, drizzle hot honey over chicken, let it bubble into a glaze, remove and keep warm.
4. Boil pasta in salted water until al dente, reserve 1 cup pasta water, drain.
5. In the same skillet, simmer cream, stir in Parmesan until smooth, add pasta water if needed.
6. Fold basil and feta into the sauce.
7. Toss Brussels leaves with olive oil, roast at 400°F for 8–10 minutes until crisp.
8. Plate pasta with Alfredo, top with sliced chicken, sprinkle Brussels chips, garnish with basil.
Notes
Use thighs for juicier meat, but breasts work if not overcooked.
Adjust hot honey to your preferred spice level.
Make Brussels chips just before serving for maximum crisp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 685
- Sugar: 8g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 145mg
Keywords: Cajun chicken pasta, hot honey Alfredo, Brussels chips