Name: Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Fusion (Southern + Italian)
Ingredients: 2 chicken thighs or breasts, boneless and skinless; 8 oz rotini pasta; 2 tbsp Cajun seasoning; 3 tbsp hot honey; 1/2 cup crumbled feta cheese; 1/2 cup fresh basil leaves; 1 cup heavy cream; 2 tbsp butter; 1/3 cup grated Parmesan cheese; 3 cloves garlic, minced; 1 cup Brussels sprouts, thinly sliced; 2 tbsp olive oil; 1/2 tsp sea salt

This Hot Honey Cajun Chicken Alfredo is bold, creamy, and completely irresistible. With perfectly charred bites of Cajun-spiced chicken glazed in sticky hot honey, each forkful is a celebration of sweet heat. Paired with creamy rotini pasta smothered in a luscious basil feta Alfredo sauce, this dish is everything you didn’t know your dinner rotation needed. The finishing touch? Crispy Brussels chips that bring a smoky crunch to every bite.

It’s a colorful, flavor-packed plate that delivers on comfort and elegance. Whether you’re cooking for yourself or impressing guests, this combo is designed to satisfy both the eye and the appetite. Every layer of this dish is thoughtfully balanced—from the silky cheese sauce to the caramelized chicken glaze. When weeknight dinner meets weekend indulgence, this is what it tastes like.

Preparation Phase & Tools to Use

Before diving into the cooking, having the right tools will make all the difference:

Cast Iron Skillet or Grill Pan: Ideal for searing the Cajun chicken to a golden, slightly charred finish. It locks in flavor and adds that irresistible crust.
Large Saucepan: You’ll need this to boil your rotini pasta and later to marry it with the Alfredo sauce.
Blender or Food Processor: For blending the feta and basil into a creamy sauce base.

Sheet Pan: For roasting Brussels sprouts until they transform into crisp, chip-like toppings.
Tongs and Silicone Spatula: Help manage your chicken and pasta without scratching your cookware.

Prepping everything beforehand—including chopping, measuring spices, and marinating the chicken—ensures smooth cooking and perfect layering.

Ingredients for the Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips

Each ingredient in this layered recipe has a purpose, bringing bold flavor and satisfying texture to the dish:

Chicken Thighs or Breasts: Juicy and tender, they soak up the Cajun spices and crisp up beautifully.
Rotini Pasta: The spirals catch all that creamy Alfredo and melted feta for max sauce coverage.

Cajun Seasoning: A bold blend of paprika, garlic, onion, and cayenne for that smoky Southern heat.
Hot Honey: Sweet, spicy, and sticky—this glaze caramelizes slightly on the chicken and balances the creaminess.
Feta Cheese: Crumbled into the sauce for tangy creaminess and depth.

Fresh Basil: Blended into the Alfredo to brighten and freshen the rich flavors.
Heavy Cream & Butter: Form the luxurious Alfredo base.
Parmesan Cheese: Adds sharp, salty notes to finish the sauce.

Garlic: Infuses the Alfredo and chicken with warm aromatics.
Brussels Sprouts: Roasted into crunchy chips to add a nutty, crisp topping.
Olive Oil & Sea Salt: Essential for roasting and seasoning everything to perfection.

How To Make the Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl

Step 1: Prep the Chicken

Marinate diced chicken with olive oil, Cajun seasoning, and minced garlic. Let it rest for at least 15 minutes to absorb the flavors fully.

Step 2: Make the Crispy Brussels Chips

Thinly slice Brussels sprouts, toss with olive oil and sea salt, and roast on a sheet pan at 400°F for 20-25 minutes until crispy.

Step 3: Sear the Chicken

Heat a cast iron skillet over medium-high heat. Add marinated chicken and cook until golden and slightly charred. Drizzle with hot honey and let it caramelize for another 2 minutes. Remove from heat.

Step 4: Boil the Pasta

Cook rotini in salted boiling water until al dente. Drain and set aside, reserving some pasta water.

Step 5: Blend the Basil Feta Sauce

In a blender, combine heavy cream, feta, fresh basil, garlic, and a touch of pasta water. Blend until smooth and creamy.

Step 6: Make the Alfredo

In a saucepan, melt butter, add the blended basil feta mix, and stir in parmesan cheese. Let it simmer on low until it thickens.

Step 7: Combine & Serve

Toss the cooked pasta with the Alfredo sauce. Plate it with a portion of the hot honey Cajun chicken and a sprinkle of crispy Brussels chips. Garnish with fresh chopped herbs if desired.

Serving and Storing This Flavor-Bomb Dinner

This dish is best served hot off the stove, with the Alfredo creamy and the chicken glistening in hot honey glaze. The Brussels chips should be crisp for texture contrast, so add them just before serving. For presentation, pile the pasta to one side, stack the chicken alongside, and drizzle extra sauce and honey over the top.

For storing: Keep the pasta and chicken in airtight containers in the fridge for up to 3 days. Reheat gently with a splash of cream or milk to revive the Alfredo. Brussels chips are best stored separately and reheated in the oven or air fryer to keep them crisp.

Frequently Asked Questions

What can I substitute for hot honey?

You can mix regular honey with a pinch of red pepper flakes or cayenne for a quick DIY version.

Can I use pre-cooked chicken?

Yes, but for maximum flavor, try to at least reheat it in the skillet with the Cajun spices and hot honey to develop that caramelized glaze.

Is this recipe spicy?

The Cajun seasoning and hot honey add heat, but it’s balanced by the creamy Alfredo. Adjust spice levels to your liking.

Can I make this vegetarian?

Absolutely. Swap the chicken for roasted cauliflower or tofu and follow the same flavoring steps.

What pasta works best if I don’t have rotini?

Fusilli, penne, or even fettuccine are great alternatives that hold onto the sauce well.

Can I freeze this dish?

The Alfredo sauce may separate when frozen, so it’s best enjoyed fresh or stored in the fridge for a few days.

Want More Chicken Pasta Ideas?

If you loved this Hot Honey Cajun Chicken Alfredo, here are a few more comforting and creative meals to try:

Longhorn Parmesan Chicken for a restaurant-style cheesy crust.
Cheesy Spinach Stuffed Shells if you’re in the mood for something baked and bubbling.

Chicken Cordon Bleu Casserole for a creamy, crispy oven-baked comfort dish.
Creamy Garlic Butter Chicken Rotini with even more Parmesan magic.
Sweet Spicy Garlic Honey BBQ Chicken Pasta for a tangy-sweet twist.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time:
https://www.pinterest.com/scherer29/

And let me know in the comments how yours turned out! Did you toss in mushrooms or add a hint of lemon zest? Did you spice it up even more?

I love seeing how you all bring these recipes to life. Share your questions, your spins, and your favorites—let’s keep the flavor conversation going!

Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips

Author: Olivia McKenney
Total Time: 45 minutes
Yield: 4 servings

Print Recipe

Description

A bold and comforting dish, this Hot Honey Cajun Chicken Alfredo layers spicy, caramelized chicken over creamy rotini tossed in a basil-feta Alfredo. Topped with crunchy roasted Brussels chips for texture, it’s a one-pan masterpiece perfect for dinner guests or a next-level family meal.

Instructions

1. Marinate the diced chicken with olive oil, Cajun seasoning, and minced garlic. Let rest for at least 15 minutes.

2. Preheat oven to 400°F. Toss sliced Brussels sprouts with olive oil and sea salt. Roast on a sheet pan for 20-25 minutes until crispy.

3. Heat a cast iron skillet over medium-high. Add the marinated chicken and cook until golden and slightly charred. Drizzle with hot honey and let it caramelize for another 2 minutes. Remove from heat.

4. Boil rotini pasta in salted water until al dente. Drain and reserve 1/4 cup of pasta water.

5. In a blender, combine heavy cream, feta cheese, basil, garlic, and reserved pasta water. Blend until smooth.

6. In a saucepan, melt butter over medium-low heat. Stir in the blended feta-basil mix and add Parmesan cheese. Simmer until the sauce thickens.

7. Toss the cooked rotini pasta with the Alfredo sauce. Plate and top with hot honey Cajun chicken and a sprinkle of crispy Brussels chips. Garnish with herbs if desired.