Description
A spicy, sweet, and buttery pasta dish featuring tender chicken and a sticky honey-butter cream sauce tossed with fettuccine.
Ingredients
- 8 oz fettuccine
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breast, diced
- 2 tbsp Cajun seasoning
- Salt and freshly ground black pepper, to taste
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 2 tbsp honey
- 1/2 cup heavy cream
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil. Cook fettuccine until al dente according to package directions. Reserve 1/2 cup pasta water, drain, and set pasta aside.
- Pat the diced chicken dry so it browns well. Toss with Cajun seasoning and a pinch of salt and pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer; sear undisturbed for 3–4 minutes, flip, and cook another 3–4 minutes until golden and cooked through. Transfer chicken to a plate.
- Reduce heat to medium. Add 1/4 cup butter to the skillet and let it melt, scraping up browned bits with a wooden spoon.
- Add minced garlic and sauté for about 30 seconds until fragrant — do not let it brown.
- Stir in 2 tbsp honey and simmer gently for 1 minute to meld flavors.
- Pour in 1/2 cup heavy cream, stirring to combine. Cook for 2–3 minutes until the sauce is smooth and slightly thickened; add a splash of reserved pasta water if it’s too thick.
- Return chicken to the skillet and toss to coat in the sauce.
- Add drained pasta and toss until noodles are evenly coated. Loosen with more reserved pasta water as needed to reach desired sauciness.
- Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice. Garnish with chopped parsley and serve hot.
Notes
Best enjoyed in shallow bowls to let the sauce pool around the fettuccine. Can be paired with a green salad, roasted asparagus, or garlic bread.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian