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

WANT TO SAVE THIS RECIPE?

Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips is the perfect harmony of spicy, creamy, tangy, and crunchy. Juicy chunks of Cajun-seasoned chicken are seared to perfection, then glazed with a sticky hot honey sauce that adds the right amount of kick. This is paired with tender rotini pasta smothered in a rich Alfredo sauce that’s upgraded with crumbled feta cheese and a fragrant basil swirl—every bite creamy and bold.

But that’s not all—crispy shaved Brussels sprouts chips complete the dish, bringing a light crunch and earthy twist to balance the richness of the pasta and the heat of the chicken. The result is a plate loaded with textures and flavor explosions, worthy of any weeknight dinner or impressive weekend plate. It’s quick enough to make without stress, and luxurious enough to feel like you’re treating yourself.

---

Why You’ll Love This Hot Honey Cajun Chicken Alfredo

This is not your average Alfredo. Here’s what makes this dish irresistible:

• Layered flavors: The sweet heat of hot honey chicken, creamy feta Alfredo, and crispy Brussels chips create contrast and excitement in every bite.
• Comfort meets gourmet: It’s hearty and soul-warming, yet vibrant and refined enough for dinner guests.
• Weeknight-friendly: With a few shortcuts and smart prep, you can pull this off in under 45 minutes.
• Customizable: Adjust the spice level, swap in your favorite pasta shape, or add roasted veggies.

Whether you need bold dinner ideas, crave a restaurant-style meal at home, or are just obsessed with pasta—this dish is going to earn repeat status in your kitchen.

---

Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why They Matter)

Getting the most out of this recipe means having the right tools in place for both efficiency and top-tier results:

• Cast Iron or Heavy Skillet: Essential for searing the Cajun chicken, which needs high heat and even cooking to lock in juices while creating a slightly charred crust.
• Medium Saucepan: For making the Alfredo sauce. Non-stick or stainless steel pans with a heavy base help prevent the sauce from burning or clumping.
• Large Pot for Pasta: Use a wide, deep pot with plenty of salted boiling water so the rotini can move freely and cook evenly.
• Sheet Pan + Parchment: Needed to roast your shaved Brussels sprouts into golden, crispy chips.
• Tongs and Spatulas: Tongs for flipping chicken and a silicone spatula for stirring the Alfredo sauce without scratching your pan.
• Microplane or Garlic Press: Optional, but ideal for mincing garlic finely to melt into the sauce.

Having all your tools ready before starting ensures a smooth workflow and no last-minute scrambling.

---

Preparation Tips

• Marinate in Advance: Toss your chicken in Cajun seasoning and olive oil at least 30 minutes before cooking (or overnight) to deepen flavor.
• Don’t Overcook Chicken: High heat sear, then a quick finish on medium. The goal is juicy and tender, not dry.
• Crispy Brussels = Dry Brussels: Make sure your shaved Brussels sprouts are completely dry before roasting—moisture leads to steaming, not crisping.
• Cheese at Room Temp: Feta and Parmesan blend more smoothly into the Alfredo when not fridge-cold.
• Pasta Water Hack: Reserve ½ cup of pasta water before draining. Add it to the sauce if needed for extra creaminess and to help it cling to the noodles.

A little prep and attention to detail here make all the difference in the finished dish.

---

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

For the Cajun Chicken

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
• 1 ½ tbsp Cajun seasoning
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp hot honey (store-bought or homemade with honey + chili flakes)
• 1 tbsp unsalted butter

For the Basil Feta Alfredo

• 8 oz rotini pasta (or any short pasta)
• 1 ½ tbsp unsalted butter
• 3 garlic cloves, minced
• 1 ¼ cups heavy cream
• ½ cup crumbled feta cheese
• ¼ cup grated Parmesan
• ¼ cup fresh basil leaves, finely chopped
• Salt and black pepper, to taste

For the Crispy Brussels Chips

• 1 ½ cups Brussels sprouts, finely shaved or sliced
• 1 tbsp olive oil
• Salt, to taste
• Optional: sprinkle of chili flakes or Parmesan for extra flavor

Optional Garnish

• Extra chopped parsley or chives
• A light drizzle of hot honey over finished chicken

This set of ingredients balances bold spice, creamy richness, and a savory crunch—each component playing an important role in the flavor story of the dish.

---

Step 1: Prep and Marinate the Chicken

In a bowl, toss the chicken pieces with Cajun seasoning, olive oil, salt, and pepper. Let them marinate for at least 30 minutes (or up to overnight in the fridge). This step allows the seasoning to penetrate the chicken for deeper flavor.

---

Step 2: Roast the Brussels Sprouts Chips

Preheat your oven to 400°F (200°C). Spread shaved Brussels sprouts on a parchment-lined baking sheet, drizzle with olive oil, sprinkle salt, and toss well. Roast for 15–20 minutes, flipping halfway through, until golden and crisp. Remove and set aside to cool.

---

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil. Add rotini and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set pasta aside.

---

Step 4: Make the Basil Feta Alfredo Sauce

In a saucepan over medium heat, melt the butter and sauté minced garlic for 1–2 minutes. Pour in the heavy cream, stir gently, and bring to a light simmer. Add crumbled feta and Parmesan, whisking until smooth and creamy. Stir in chopped basil, salt, and pepper. Add the cooked pasta and toss to coat. If the sauce is too thick, loosen it with reserved pasta water a splash at a time.

---

Step 5: Cook the Chicken

Heat a cast iron or heavy skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 3–4 minutes per side, or until deeply browned and fully cooked. Reduce heat, add butter and hot honey, and toss to glaze the chicken until sticky and caramelized.

---

Step 6: Plate and Finish

On a large plate or bowl, spoon in the creamy basil feta Alfredo pasta. Arrange hot honey Cajun chicken next to it, then top with crispy Brussels chips. Garnish with fresh herbs and an optional drizzle of hot honey for added shine and heat.

---

Notes

• Feta Matters: Use a good-quality block feta instead of pre-crumbled—it melts better and has a richer flavor.
• Balance the Heat: If you prefer mild heat, reduce the amount of hot honey or mix it with regular honey.
• Herb Boost: Stir a few extra basil leaves into the sauce right before serving to keep the flavor bright and aromatic.
• Make it a Bowl: Serve in pasta bowls to catch all the saucy goodness and glaze from the chicken.
• Chicken Swaps: You can sub with shrimp, tofu, or even roasted cauliflower for different protein profiles.

---

Watch Out for These Mistakes While Cooking

• Overcrowding the Chicken Pan: This causes steaming instead of searing. Cook in batches if needed to get that beautiful char.
• Curdling the Sauce: Adding feta to a too-hot pan can make it separate. Keep heat low and stir gently.
• Skipping the Reserved Pasta Water: Don’t forget to save it—it’s the secret weapon to perfect sauce texture.
• Not Drying Brussels Properly: Wet sprouts = soggy chips. Pat them dry with a towel before roasting.
• Under-seasoning: Each component should be seasoned properly; taste as you go and adjust salt levels where needed.

Avoiding these common slip-ups will help you nail this recipe the first time and every time after.

---

What to Serve With Hot Honey Cajun Chicken Alfredo?

While this dish is a meal on its own, adding the right sides can elevate it even further. Pair it with light, fresh, or crunchy dishes to contrast the richness and spice.

8 Recommendations

1. Garlic Herb Breadsticks
   The perfect vessel for scooping up any leftover Alfredo sauce.
2. Simple Arugula Salad with Lemon Vinaigrette
   Bright and peppery greens cut through the creamy pasta beautifully.
3. Charred Corn on the Cob
   Adds smoky sweetness that complements the hot honey chicken.
4. Roasted Sweet Potatoes
   Their natural sweetness enhances the spicy-savory combo.
5. Cucumber and Tomato Salad
   Cool, crisp, and refreshing—just what you need with a spicy dish.
6. Parmesan Zucchini Fries
   Crunchy and cheesy, yet light enough to not overpower the meal.
7. Chilled White Wine or Sparkling Water with Lime
   Keeps the meal refreshing and balances the heat.
8. Citrus Fruit Platter for Dessert
   Cleanse your palate post-meal with bright oranges, grapefruit, or pineapple.

These pairings add balance and keep the dining experience dynamic from start to finish.

---

Storage Instructions

Got leftovers? This dish keeps surprisingly well with a few smart steps:

• Refrigerate: Store the chicken, pasta, and Brussels chips in separate airtight containers if possible. They’ll last up to 3–4 days in the fridge.
• Reheat: Warm the pasta gently in a saucepan over low heat with a splash of milk or cream to loosen the sauce. Reheat the chicken in a skillet or microwave in short bursts to keep it juicy.
• Brussels Chips Tip: Re-crisp the chips in a 375°F (190°C) oven for 5–7 minutes before serving. Avoid microwaving, as that will make them soggy.
• Freezing: Not recommended—Alfredo sauces often split and lose their creamy texture after thawing.

---

Estimated Nutrition

Per Serving (based on 4 portions)

• Calories: 720 kcal
• Protein: 41g
• Carbohydrates: 54g
• Fat: 38g
• Saturated Fat: 17g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Cholesterol: 145mg
• Fiber: 4g
• Sugar: 8g
• Sodium: 980mg

These values are estimates and may vary depending on exact ingredient brands and swaps. Still, it’s a balanced indulgence with solid protein, healthy fats, and fiber.

---

Frequently Asked Questions

1. Can I make this dish less spicy?

Absolutely. Use plain honey instead of hot honey and reduce the Cajun seasoning. You can also stir a little Greek yogurt or sour cream into the sauce to tone down the heat.

---

2. Can I use a different pasta shape?

Yes! Penne, fusilli, or even fettuccine work well. Just aim for a pasta that holds onto sauce easily.

---

3. Is there a dairy-free version of this Alfredo?

You can substitute with unsweetened almond milk and use a dairy-free cream cheese or cashew cream base. Omit the feta or use a plant-based version.

---

4. What protein alternatives can I use?

Try shrimp, grilled tofu, or even crispy chickpeas if you want a vegetarian spin. All work great with the hot honey and Alfredo base.

---

5. Can I make this ahead of time?

You can prep the components (chicken, Brussels, and Alfredo sauce) a day in advance. Just assemble and reheat gently before serving.

---

6. Do I have to use Brussels sprouts?

Not at all. You can sub with kale chips or even crispy shallots for a similar crunch and contrast.

---

7. What’s the best way to get crispy Brussels chips?

Use a hot oven, don’t overcrowd the pan, and make sure the slices are completely dry before roasting.

---

8. Can I double this recipe for a crowd?

Yes, and it scales beautifully. Just cook chicken in batches to ensure proper searing, and consider using two sheet pans for the Brussels to keep them crisp.

---

Conclusion

Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips brings together heat, creaminess, and crunch in a way that’s both exciting and comforting. With simple steps and bold ingredients, this recipe makes an unforgettable weeknight dinner or a crowd-pleasing special occasion dish. Whether you’re craving spicy pasta, comfort food with flair, or just looking for fresh dinner ideas—you’ve found a new go-to.

Get ready to add this to your “make again” list.

---

Print