Name: Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion / Comfort Food
Ingredients: 1 pound chicken breast or thighs; 1 tablespoon Cajun seasoning; 1 tablespoon olive oil; 2 tablespoons hot honey; 8 ounces rotini pasta; 1 tablespoon butter; 2 cloves garlic, minced; 1 cup heavy cream; ½ cup grated Parmesan cheese; ¼ cup crumbled feta cheese; 2 tablespoons chopped fresh basil; 1 cup Brussels sprouts, thinly sliced; 1 teaspoon olive oil (for Brussels); Salt and black pepper, to taste

I’ve made my fair share of creamy pastas, but this Hot Honey Cajun Chicken Alfredo hits a level of flavor that genuinely surprised me the first time I tested it. It’s a wild fusion—spicy, creamy, tangy, and just a bit sweet—that lands perfectly on your tongue. The savory Cajun-seasoned chicken bites, caramelized and slightly sticky from the hot honey glaze, contrast so well against the velvety Alfredo sauce, made richer with a swirl of basil-flecked feta. It’s comforting, bold, and deeply satisfying.

The rotini pasta catches every drop of that luscious sauce, and when paired with crispy Brussels chips, you get an unexpected crunch that brings it all together. I love serving this dish for a weeknight dinner that feels like something you’d get at a fancy bistro. It’s indulgent, but still approachable, and easy to adapt depending on what you have on hand.

Why You’ll Love This Hot Honey Cajun Chicken Alfredo

Big flavor: You’re getting sweet, spicy, tangy, and creamy all in one bite.
Easy to make: Despite its restaurant-level presentation, it’s simple enough for a weekday meal.
Customizable: You can switch up the pasta, protein, or cheese, and it’ll still be a winner.
Perfect for leftovers: It reheats beautifully and tastes even better the next day.
Instagram-worthy: Let’s be honest—this dish looks amazing.

What Kind of Pasta Works Best for Hot Honey Cajun Chicken Alfredo?

For this dish, I love using rotini because its spiral shape grabs onto the creamy Alfredo sauce, holding flavor in every bite. But you’re not locked into rotini—penne, rigatoni, or even fettuccine are great alternatives. The goal is to choose a pasta shape with enough surface area or grooves to carry that rich basil feta swirl and the spicy honey glaze from the chicken.

If you’re gluten-free, opt for chickpea or lentil-based pasta—they bring a nutty flavor that pairs beautifully with the Cajun heat and cheesy sauce. For a lighter version, zucchini noodles or spaghetti squash could work, though you’ll want to reduce the sauce slightly so it doesn’t turn watery.

Options for Substitutions

Here are a few flexible swaps you can make without losing the soul of the recipe:

Chicken: You can easily use shrimp or tofu instead. Shrimp loves Cajun seasoning, and tofu holds up surprisingly well to the glaze.
Alfredo Sauce: If you’re short on time, a good-quality store-bought Alfredo will work. Stir in crumbled feta and fresh basil to mimic the swirl.
Feta Cheese: Swap it for goat cheese or even ricotta for a creamier texture and milder tang.
Basil: Fresh parsley or baby spinach can be used, though basil does give the most flavor pop.
Brussels Chips: Can’t find Brussels sprouts? Try kale or thin-sliced zucchini baked until crisp.
Hot Honey: Mix regular honey with a splash of hot sauce or chili flakes. It’s a game-changer.

Ingredients for This Hot Honey Cajun Chicken Alfredo

Each component in this recipe plays a role in building layers of flavor and texture. Here’s what you’ll need—and why it matters:

Chicken breast or thighs
Lean but juicy, chicken is the perfect canvas for that bold Cajun seasoning and sticky hot honey glaze.
Cajun seasoning
This is the heart of the dish’s heat and smoky flavor. It brings a spicy kick that balances the creamy Alfredo.
Hot honey
Adds a sweet and fiery glaze that caramelizes beautifully on the chicken—it’s what makes the dish irresistible.
Rotini pasta
Its spirals catch the sauce so well, making every bite creamy and flavorful.
Butter
Used as the base of the Alfredo, it adds richness and depth.
Heavy cream
Creates the luscious, velvety texture of the Alfredo sauce. You want that silky mouthfeel.
Parmesan cheese
Gives the sauce its signature nutty, salty flavor. Freshly grated is best.
Feta cheese
Crumbled into the sauce for a tangy twist that cuts through the richness.
Fresh basil
Swirled in with the feta—it adds brightness and a fragrant, herbal layer.
Garlic
Sautéed with butter to deepen the flavor of the Alfredo sauce.
Brussels sprouts
Sliced thin and roasted or air-fried into crispy chips—adds crunch and a slightly bitter edge that balances the creaminess.
Olive oil
Used for roasting the Brussels and searing the chicken. Adds a fruity, rounded flavor.
Salt & black pepper
Essential to bring out all the layers of flavor throughout the dish.

Step 1: Season and Marinate the Chicken

Cut your chicken into bite-sized chunks and toss them with Cajun seasoning, salt, pepper, and a drizzle of olive oil. Let it marinate for at least 15 minutes—longer if you have the time. This lets the spices really sink into the meat.

Step 2: Make the Crispy Brussels Chips

Thinly slice your Brussels sprouts and toss them with olive oil and a pinch of salt. Roast in a preheated oven at 400°F (200°C) or air-fry until crisp and golden. Set them aside to keep their crunch until serving.

Step 3: Sear and Glaze the Chicken

In a hot skillet, cook the marinated chicken pieces until browned and cooked through. Just before taking them off the heat, drizzle hot honey over them and toss to coat. Let them caramelize slightly—this is where the magic happens.

Step 4: Cook the Pasta

Boil the rotini in salted water until al dente, according to package instructions. Drain and set aside, reserving a little pasta water in case you want to thin the sauce later.

Step 5: Make the Basil Feta Alfredo Sauce

In a saucepan, melt butter and sauté minced garlic until fragrant. Stir in heavy cream and bring to a gentle simmer. Add parmesan cheese and stir until melted and smooth. Crumble in feta and fold in chopped fresh basil. Let it thicken slightly.

Step 6: Combine and Serve

Toss the cooked pasta in the Alfredo sauce until evenly coated. Plate it alongside the glazed chicken and top with crispy Brussels chips. Garnish with extra chopped herbs if you like—basil or parsley both work beautifully.

How Long to Cook the Hot Honey Cajun Chicken Alfredo

Here’s a quick breakdown of the total time you’ll need from start to finish:

Marinating chicken: 15–30 minutes (can be done ahead)
Cooking pasta: 8–10 minutes
Making Brussels chips: 12–15 minutes in oven or 8–10 minutes in air fryer
Searing chicken: 6–8 minutes
Cooking Alfredo sauce: 6–8 minutes
Assembling everything: 2–3 minutes

Total active cooking time: About 30–35 minutes
With marination and prep: Around 45 minutes total

Tips for Perfect Hot Honey Cajun Chicken Alfredo

Don’t overcook the chicken: Bite-sized pieces cook fast—once browned, add the hot honey and let it glaze quickly to keep it juicy.
Use fresh basil: Dried won’t give the same pop. Fresh basil gives the sauce its brightness and herbaceous depth.
Go for high-quality feta: It melts better and brings a creamier, tangier swirl to the sauce.
Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that can make sauces grainy.
Salt your pasta water well: It’s your only chance to flavor the pasta itself, and it adds depth to the final dish.
Serve immediately: The sauce is at its creamiest right after combining—serve hot for the best texture.
Layer the textures: Serve the crispy Brussels on top or to the side to preserve their crunch.

Watch Out for These Mistakes While Cooking

Even with a straightforward dish like this, there are a few pitfalls to avoid to keep everything tasting its best:

Skipping the marinade: Rushing the chicken without giving the seasoning time to soak in means less flavor in every bite.
Overcooking the Brussels sprouts: If they go too far, they’ll taste burnt instead of crispy and nutty. Keep a close eye, especially if air frying.
Adding hot honey too early: If it hits the pan before the chicken is cooked through, it can burn and become bitter. Glaze at the end.
Boiling the sauce: Alfredo should simmer gently. If it boils, the cream can separate and turn oily.
Overcrowding the pan: Searing chicken in a crowded pan steams it instead. Cook in batches if needed.
Using pre-grated cheese: It doesn’t melt as well. Freshly grated Parmesan makes all the difference in the sauce.
Adding Brussels chips too early: Add them last, right before serving, to maintain their crunch.

What to Serve With Hot Honey Cajun Chicken Alfredo?

Garlic Bread

A warm, crusty slice is perfect for scooping up any leftover sauce on the plate.

Simple Arugula Salad

A peppery salad with lemon vinaigrette cuts through the richness of the Alfredo beautifully.

Glass of White Wine

A chilled Sauvignon Blanc or a buttery Chardonnay pairs well with the creamy-spicy combo.

Roasted Garlic Broccolini

A slightly bitter, crisp-tender veggie side to complement the sweetness of the hot honey.

Cherry Tomato & Mozzarella Skewers

Fresh and juicy bites that contrast the creamy pasta with a bright pop.

Lemon-Infused Sparkling Water

Great for refreshing your palate between spicy-sweet bites.

Iced Basil-Lemon Tea

A cooling, herbaceous drink that mirrors the basil in the dish while helping mellow the Cajun spice.

Mini Vanilla Bean Cupcakes (for dessert!)

A light, sweet finish to round out a bold, flavor-packed dinner.

Storage Instructions

This dish stores surprisingly well, making it a great option for leftovers or meal prep—just keep a few things in mind to preserve flavor and texture:

Refrigerator: Store the pasta, chicken, and Brussels chips separately if possible. The pasta and chicken can go in an airtight container for up to 3–4 days. Keep the Brussels chips in a small container lined with a paper towel to maintain crispness for 1–2 days.
Freezer: While the chicken and pasta can be frozen for up to 2 months, the texture of Alfredo sauce may change slightly once thawed. Freeze in individual portions if you plan to reheat small servings.
Reheating: Warm the pasta and chicken gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce. Brussels chips are best crisped up in the oven or air fryer, not microwaved.

Estimated Nutrition (Per Serving – based on 4 servings)

These are approximate values and may vary based on specific ingredients and portions.

Calories: 620
Protein: 38g
Carbohydrates: 44g
Fat: 34g
Saturated Fat: 16g
Cholesterol: 130mg
Fiber: 4g
Sugar: 6g
Sodium: 780mg

Frequently Asked Questions

What’s the best way to make the Brussels chips crispy?

Slice them thinly and make sure they’re dry before roasting or air frying. Use a light coating of oil and roast at a high temp (around 400°F). Don’t overcrowd the pan, or they’ll steam instead of crisp.

Can I use pre-cooked chicken for this recipe?

Yes, you can. Just slice or shred it and heat it in a pan with Cajun seasoning and a touch of oil. Finish with hot honey to glaze before serving.

Is there a vegetarian version of this dish?

Absolutely. Swap the chicken with tofu or even mushrooms. Portobellos or oyster mushrooms give a meaty bite and soak up the seasoning beautifully.

Can I make this Alfredo sauce without cream?

You can substitute with half-and-half or whole milk, but the sauce will be thinner. Add a touch of cream cheese or extra Parmesan to thicken if needed.

What’s a good substitute for hot honey?

Mix regular honey with chili flakes or a dash of hot sauce. You can also use spicy maple syrup for a twist.

How do I keep the Alfredo from clumping when reheating?

Add a splash of milk or cream and reheat it gently over low heat, stirring often. This loosens the sauce and brings it back to a creamy consistency.

Can I prep parts of this meal ahead of time?

Yes! You can marinate the chicken, slice the Brussels sprouts, and even make the sauce up to a day ahead. Just reheat and assemble when you’re ready to serve.

Is this dish too spicy for kids?

It depends on the hot honey and Cajun blend you use. You can scale down the spice by using mild seasoning and less hot honey, or serve the spicy glaze on the side.

Conclusion

Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips is not your average weeknight dinner. It’s a fiery, creamy, herb-packed fusion dish that balances bold flavor with rich comfort. Whether you’re impressing guests or just spicing up a Tuesday, this pasta delivers with texture, depth, and heat. The sweet-hot glaze, tangy feta swirl, and crunchy veggie topping all work together like a dream. Try it once, and you’ll be hooked.