Spicy Cajun Honey Butter Chicken (Print Version)
Cajun-spiced chicken and pasta in honey butter cream sauce packs bold, comforting flavor for a quick, indulgent meal.
# Ingredients:
→ Meats
01 -
2 boneless, skinless chicken breasts, diced
→ Spices
02 -
2 tablespoons Cajun seasoning
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Oils & Fats
05 -
1 tablespoon olive oil
06 -
60 grams unsalted butter
→ Aromatics
07 -
2 garlic cloves, minced
→ Sweeteners
08 -
2 tablespoons honey
→ Dairy
09 -
120 millilitres heavy cream
→ Pasta
10 -
225 grams fettuccine or preferred pasta
→ Pasta Water
11 -
Reserved pasta cooking water, as needed
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, then drain and reserve approximately 120 millilitres of the pasta water.
02 -
Combine the diced chicken breast with Cajun seasoning, salt, and pepper. Mix well to coat evenly.
03 -
In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and sear for 6 to 8 minutes, turning occasionally, until golden on the outside and cooked through. Remove chicken from the skillet and set aside.
04 -
Reduce the skillet heat to medium. Melt the butter, then add the minced garlic. Sauté for about 30 seconds until fragrant.
05 -
Stir in honey and let it simmer gently for 1 minute to infuse the flavours.
06 -
Pour in heavy cream and stir continuously until the sauce is smooth. Allow it to simmer for 2 to 3 minutes until slightly thickened.
07 -
Return the cooked chicken to the skillet and toss to coat thoroughly in the creamy, honey-infused sauce.
08 -
Add the drained fettuccine to the skillet. Combine gently so the pasta is evenly coated, loosening the sauce with a splash of reserved pasta water if necessary.
09 -
Serve hot, garnished with chopped parsley or green onions if desired.
# Additional Notes:
01 -
For added heat, sprinkle with red pepper flakes before serving.
02 -
Pairs well with a crisp white wine such as Sauvignon Blanc.