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: American Fusion
Ingredients: 2 large chicken breasts or thighs; 1 tablespoon Cajun seasoning; 2 tablespoons olive oil; 2 tablespoons hot honey; 8 ounces rotini pasta; 1 tablespoon butter; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup feta cheese, crumbled; 1/2 cup parmesan cheese, grated; 1/4 cup fresh basil, chopped; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 cups Brussels sprouts, thinly sliced; 1 tablespoon olive oil (for Brussels)

If I had to pick one dish that balances creamy comfort with bold, fiery flavor, it’s this Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips. This meal is the kind of plate you make when you’re craving something indulgent but don’t want to skimp on complexity or personality. The pasta is rich and velvety, thanks to a creamy Alfredo sauce spiked with tangy feta and fragrant basil. The Cajun chicken is juicy, slightly charred, and kissed with sweet heat from a sticky hot honey glaze. And when you add the crispy Brussels chips on top? It’s a full experience.

I first made this recipe on a rainy evening when I wanted something hearty but exciting. I played around with seasoning levels and tossed in the feta-basil combo on a whim. The result was better than anything I’ve ever ordered in a restaurant. Since then, it’s become a regular in my dinner rotation—especially when I’m entertaining or need a dish that gets people asking, “Wait—can I get this recipe?”

Why You’ll Love This Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl

This dish hits every note. It’s creamy, spicy, sweet, and herby—all in one bite. The contrast of textures is unbeatable: silky Alfredo, tender chicken, and crunchy Brussels chips. Whether you’re cooking for yourself or sharing with a crowd, this recipe feels like a celebration. It’s also surprisingly easy to prepare with just a few elevated twists. Once you try it, you’ll keep coming back.

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

When it comes to this dish, pasta shape does matter. I prefer rotini or fusilli because their spirals trap every bit of that creamy basil-feta Alfredo sauce. The sauce doesn’t slide off; it hugs the pasta. But if you’re in a pinch, penne or farfalle also work beautifully. Long pastas like fettuccine or linguine are possible too, but you might lose some of that lovely sauce cling in every bite.

Options for Substitutions

One of the best parts of this recipe is how easy it is to customize while still keeping it stunningly delicious.

Chicken: Swap with shrimp for a lighter, seafood twist—or try tofu or tempeh if you’re going plant-based.

Hot Honey: No hot honey? Mix regular honey with a pinch of cayenne or a few dashes of hot sauce.
Feta Cheese: Goat cheese works well for a creamier texture, or skip it entirely for a more classic Alfredo base.
Brussels Chips: Kale chips or even crispy shallots make great substitutes for the crunch element.

Heavy Cream: Try full-fat coconut milk or a dairy-free alternative for a lighter or lactose-free version.

This is a recipe that invites play, so don’t be afraid to make it your own.

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

Chicken Breast or Thighs
Essential for bringing in the juicy, protein-packed base of this dish. It’s the perfect canvas for soaking up the Cajun spices and hot honey glaze.

Cajun Seasoning
The heart of the flavor. It adds smokiness, heat, and depth to the chicken with its bold mix of paprika, garlic, thyme, and cayenne.

Hot Honey
This sticky-sweet drizzle ties the spice and cream together beautifully. It’s what gives the chicken that irresistible glaze.

Rotini Pasta
Its spirals lock in sauce like a charm, giving you maximum flavor with every bite.

Heavy Cream
Forms the rich, velvety base of the Alfredo sauce that coats the pasta luxuriously.

Garlic
Aromatic and punchy—this is what gives the sauce that savory backbone.

Feta Cheese
Tangy and slightly salty, feta brings brightness and a welcome contrast to the creamy sauce.

Fresh Basil
Chopped basil swirled into the sauce gives it freshness, fragrance, and a pop of green.

Parmesan Cheese
Melted into the Alfredo for a nutty, umami depth that rounds everything out.

Butter
Used to sauté the garlic and build the sauce’s richness from the ground up.

Salt & Black Pepper
Fundamentals for seasoning both the pasta and the sauce just right.

Brussels Sprouts
Thinly sliced and roasted until crispy, they add crunch and a hint of bitterness to balance the creamy and sweet notes.

Olive Oil
Used to toss the Brussels before roasting and to lightly pan-sear the chicken.

Step 1: Prepare the Chicken

Start by cutting the chicken into bite-sized chunks. Toss it in Cajun seasoning, salt, and a drizzle of olive oil. Let it marinate for 15–20 minutes while you prep the rest. This gives the spices time to penetrate and build flavor.

Step 2: Make the Crispy Brussels Chips

Thinly slice the Brussels sprouts and toss them with olive oil and a pinch of salt. Spread them out on a baking sheet and roast at 400°F (200°C) for 15–20 minutes, or until golden and crispy. Keep an eye—they go from perfect to burnt quickly!

Step 3: Sear the Chicken

In a hot skillet, sear the marinated chicken pieces until browned and cooked through—about 4–5 minutes per side. Once they’re cooked, reduce the heat and glaze them with hot honey. Let them caramelize slightly for a sticky, golden finish.

Step 4: Cook the Pasta

Boil your rotini in salted water until al dente. Drain and set aside, saving about 1/2 cup of the pasta water in case you need to thin the sauce later.

Step 5: Make the Basil Feta Alfredo Sauce

In a saucepan, melt butter and sauté minced garlic until fragrant. Pour in the heavy cream and stir in the feta and parmesan. Stir gently until it melts and the sauce thickens slightly. Toss in chopped basil, season with salt and pepper, and simmer for 2–3 minutes.

Step 6: Combine Pasta and Sauce

Add the cooked rotini into the Alfredo sauce and toss well to coat. If the sauce feels too thick, splash in some of the reserved pasta water to loosen it up.

Step 7: Plate and Finish

Serve the creamy pasta on one side of the plate, stack the sticky hot honey Cajun chicken beside it, and top with a generous sprinkle of crispy Brussels chips. Garnish with more fresh basil or parsley if you like.

How Long to Cook Hot Honey Cajun Chicken Alfredo

Here’s a quick breakdown of the timing:

Marinating Chicken: 15–20 minutes

Roasting Brussels Chips: 15–20 minutes
Searing Chicken: 8–10 minutes total
Boiling Pasta: 8–10 minutes

Making the Sauce: 10 minutes
Combining Everything: 5 minutes

Total cook time: Around 40–45 minutes from start to finish.
If you multitask efficiently—like making the sauce while the pasta boils—you can cut down a bit more.

Tips for Perfect Hot Honey Cajun Chicken Alfredo

Use High Heat to Sear Chicken
You want those flavorful brown bits on the outside for texture and taste. Don’t overcrowd the pan or the chicken will steam instead of sear.
Slice Brussels Sprouts Thinly
Thinner slices crisp up faster and more evenly. A mandoline makes it effortless if you have one.
Balance the Hot Honey
If your hot honey is super spicy, dial it back with a tiny splash of regular honey or maple syrup to balance it.

Don’t Skip the Pasta Water
It helps the sauce cling better and keeps it silky rather than gloopy.
Let the Alfredo Simmer, Not Boil
Boiling cream can break the sauce. Keep it low and slow for the best consistency.
Grate Your Own Cheese
Pre-grated parmesan doesn’t melt as smoothly. Freshly grated makes a huge difference in flavor and texture.

Garnish Generously
A sprinkle of fresh herbs or extra feta crumbles right before serving adds contrast and beauty to the final plate.

Watch Out for These Mistakes While Cooking

Overcooking the Chicken
Cajun seasoning can blacken fast, so keep an eye on the heat. You want a good sear without drying out the meat.
Burning the Brussels Chips
They crisp up quickly, especially the outer leaves. Check them after 12 minutes and toss once mid-roast to keep things even.

Boiling the Cream
High heat will separate the sauce and make it grainy. A gentle simmer is all you need for smooth, velvety Alfredo.
Using Too Much Pasta Water
While pasta water helps the sauce, too much will thin it excessively and dilute the flavors.
Over-salting
Between feta, parmesan, and seasoned chicken, it’s easy to go overboard. Taste before adding extra salt.

Skipping the Basil Swirl
The basil-feta combo adds depth and brightness. Don’t leave it out—it transforms the Alfredo from standard to special.

What to Serve With Hot Honey Cajun Chicken Alfredo?

Garlic Bread or Cheese-Stuffed Rolls

Perfect for mopping up every bit of that creamy Alfredo sauce.

Simple Arugula Salad

A peppery, lemon-dressed salad cuts through the richness beautifully.

Grilled Asparagus

The smoky snap of grilled asparagus is a great green complement.

Sweet Corn on the Cob

Especially when brushed with a bit of chili butter—sweet and spicy harmony.

Lemon-Parmesan Roasted Broccoli

Crispy edges and a bright citrus zing match the bold flavors of the dish.

Chilled White Wine or Sparkling Water with Lime

Both drinks help refresh your palate between bites.

Charred Zucchini or Eggplant

Soft, smoky vegetables that pair well with Cajun and creamy sauces alike.

Crispy Roasted Potatoes

Add an extra crunchy, comforting element to the meal.

Storage Instructions

Leftovers of this Hot Honey Cajun Chicken Alfredo reheat surprisingly well if stored properly.

Refrigerate: Store pasta, chicken, and Brussels chips separately if possible. Airtight containers are key. The pasta and chicken will stay good for up to 4 days, while the Brussels chips are best within 2 days (they lose their crisp).
Reheat: Warm the pasta gently on the stovetop with a splash of milk or cream to loosen the sauce. The chicken can be reheated in a skillet or oven. For the Brussels chips, re-crisp them in an air fryer or under the broiler for 2–3 minutes.

Freezing: You can freeze the pasta and chicken, but the Alfredo sauce may change texture slightly. Avoid freezing the Brussels chips—they won’t survive.

Estimated Nutrition

Please note: values are approximate and based on a single serving (based on 4 servings total).

Calories: ~780 kcal

Protein: 38g
Carbohydrates: 54g
Fat: 46g

Saturated Fat: 21g
Unsaturated Fat: 22g
Trans Fat: 0g

Cholesterol: 160mg
Fiber: 5g
Sugar: 7g

Sodium: 920mg
Serving Size: About 1½ cups of pasta with chicken and topping

This is a decadent dish meant to feel indulgent. For a lighter version, you can cut down on the cream and cheese or use grilled vegetables in place of the Alfredo base.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can prep the Alfredo sauce and marinate the chicken a day in advance. Store both in the fridge and cook fresh when ready to serve. The Brussels chips are best made same-day for maximum crunch.

What’s the best way to reheat the Alfredo without it splitting?

Gently reheat on the stove over low heat with a splash of milk or cream. Stir continuously. Avoid the microwave if possible—it tends to overheat and break the sauce.

Can I use a different protein?

Absolutely. Shrimp, salmon, or even grilled tofu all work wonderfully with the Cajun seasoning and hot honey combo.

Is there a dairy-free option?

Yes—use full-fat coconut milk instead of cream and swap the cheeses for your favorite dairy-free alternatives. Just make sure they melt well.

How spicy is this dish?

It’s medium heat. The Cajun spice and hot honey bring a sweet burn, but it’s not overwhelming. You can control the heat by adjusting the amount of hot honey and spice.

What’s the best pasta alternative for gluten-free eaters?

Use gluten-free rotini or penne made from rice, chickpeas, or lentils. They hold sauce well and keep the texture close to traditional pasta.

Can I skip the feta in the sauce?

Yes, though you’ll lose that tangy edge. You can replace it with a little goat cheese or just stick with a classic Alfredo base (cream + parmesan + garlic).

Do I need to use fresh basil?

Fresh is highly recommended—it adds brightness and contrast. If you only have dried basil, use a small amount and stir it in early so it softens into the sauce.

Conclusion

This Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips is more than just a pasta dish—it’s a flavor adventure. The heat, the sweetness, the creamy tang, and that irresistible crunch come together in a way that feels both comforting and exciting. Whether you’re feeding guests or making a weeknight dinner feel special, this recipe brings boldness to the table with every bite. Try it once, and I promise—it’ll find a permanent spot in your rotation.