Effortless Spicy Cajun Honey Butter Chicken (Print Version)
# Ingredients:
→ Poultry
01 -
2 chicken breasts, no skin or bones, chopped small
→ Seasonings
02 -
2 tablespoons Cajun spice blend
03 -
Salt as you like
04 -
Cracked black pepper to your taste
→ Fats
05 -
1 tablespoon olive oil
06 -
60 grams plain butter
→ Aromatics
07 -
2 cloves garlic, chopped up
→ Sweeteners
08 -
2 tablespoons honey
→ Dairy
09 -
120 ml heavy cream
→ Pasta
10 -
225 grams of fettuccine or a similar noodle
→ Liquids
11 -
Some of the water you cooked your pasta in, if needed
# Instructions:
01 -
When everything’s mixed together, get it straight onto plates while it’s hot. Sprinkle over chopped green onions or parsley for a fresh finish if you want.
02 -
Tip your drained noodles into the skillet. Mix everything together, add a bit of reserved pasta water at a time if it feels too thick.
03 -
Put your cooked chicken plus any juices back in. Stir so all pieces get coated nicely with the sauce.
04 -
Pour in all the heavy cream and stir as it heats up. Cook for 2 or 3 minutes so it looks smooth and a bit thickened.
05 -
Add honey to the pan and let it bubble gently as you mix for a minute.
06 -
Keep your pan on medium, toss in the butter, and let it melt. Cook garlic till it starts to smell nice—should take about half a minute.
07 -
Drop oil in a hot pan and brown your seasoned chicken for 6 to 8 minutes. When it’s golden and cooked, pull it out and leave it aside for now.
08 -
Throw the chopped chicken pieces in a bowl and shake over Cajun spice, some salt, and a bit of black pepper. Toss so they’re coated well.
09 -
Fill a big pot with salty water and bring it to a boil. Pasta goes in—cook until just done (al dente). When it’s ready, drain and keep about 120 ml of the cooking water for later.
# Notes:
01 -
If you want it saucier, add a splash of pasta water at a time till it's just how you like.
02 -
Get real Cajun spice for that classic kick—just a heads up, brands can taste different.