Cajun Honey Butter Chicken & Pasta
This Cajun Honey Butter Chicken & Pasta is a flavor-packed, creamy, and comforting dish perfect for weeknights or impressing guests!
Equipment
- Large Skillet or Sauté Pan
- Medium Pot
- Tongs or spatula
- Measuring spoons and cups
- Colander
- Knife and cutting board
- Mixing Spoon
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning ensure it’s a blend without any non-permissible additives
- 2 tablespoons olive oil
- 1 cup honey
- 1/2 cup unsalted butter
- 8 ounces pasta fusilli or penne work best for holding the sauce
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Start by patting your chicken breasts dry with paper towels. Generously coat both sides of each breast with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Massage the spices into the meat for maximum flavor.
- Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken and let rest, loosely covered with foil.
- In the same skillet, lower heat to medium and add the unsalted butter. Once melted, stir in the honey and cook for about 2 minutes until slightly thickened and glossy. Pour in the heavy cream, stirring constantly. Season with salt, pepper, and optionally extra Cajun seasoning.
- Add the cooked pasta to the skillet, tossing gently to coat in the honey butter sauce. Add reserved pasta water if sauce is too thick.
- Slice the rested chicken breasts and lay over the creamy pasta. Garnish with chopped parsley. Serve immediately and enjoy!
Notes
- Leftovers can be refrigerated for up to 3 days; reheat gently with a splash of cream or milk.
- Freeze chicken and pasta separately for up to 2 months; thaw overnight before reheating.
- Customize by adding sautéed veggies or swapping herbs like cilantro or basil.