Name: Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 400g boneless chicken thighs or breasts; 2 tablespoons olive oil; 1 ½ tablespoons Cajun seasoning; 2 cloves garlic minced; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons hot honey; 250g rotini pasta; 1 cup heavy cream; ½ cup crumbled feta cheese; 2 tablespoons chopped fresh basil; 1 cup thinly sliced Brussels sprouts; 1 tablespoon olive oil (for Brussels); Salt and pepper to taste

I’ve always had a soft spot for fusion dishes—those bold, unapologetic plates where different flavor profiles collide and somehow create magic. This Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips is one of those magic moments. I came up with this when I was craving something creamy, spicy, sweet, and tangy all at once. It’s a mouthful of contrast: the tender, fire-kissed Cajun chicken glazed in hot honey, the luxurious swirl of herby Alfredo sauce laced with feta, and just when you think it’s too rich, you crunch into a golden Brussels chip and everything makes sense again.

What I love most about this recipe is how it comes together with familiar ingredients—but in a way that feels new. The rotini pasta acts as the perfect vessel for the creamy sauce, the feta and basil lift everything with their sharp, herby edge, and the hot honey adds a layer of warmth without overpowering the dish. If you’re looking for something a little indulgent but completely satisfying, this is the one.

Why You’ll Love This Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips

This dish checks off every box for comfort, excitement, and crowd-pleasing potential. The spicy-sweet chicken bites bring bold flavor to the table, balanced beautifully by the ultra-creamy Alfredo. The basil-feta twist adds complexity while the Brussels chips provide just the right crunch. It’s perfect for weeknight dinners when you want something extra, or weekend meals to impress family or friends.

What Cut of Chicken Works Best for Hot Honey Cajun Chicken Alfredo?

For this recipe, I always reach for boneless, skinless chicken thighs or breasts. Thighs bring more juiciness and rich flavor, especially when seared and caramelized in the hot honey glaze. If you’re looking for a leaner option, chicken breast will still work beautifully—just be sure not to overcook it, as it can dry out quicker. Cut your chicken into bite-sized chunks so every piece is coated in Cajun spice and gets a perfect sear.

Options for Substitutions

One of the great things about this recipe is how flexible it can be while still keeping that wow factor. Here are a few smart substitutions:

Pasta: I used rotini for maximum sauce cling, but penne, rigatoni, or even fettuccine would work just as well.
Feta cheese: If feta isn’t your thing, try goat cheese for a similar tang, or grated parmesan for something more mellow.
Brussels sprouts chips: Not a Brussels fan? Crispy kale chips or even roasted broccoli florets will still give that crunch and balance.
Hot honey: No hot honey in the pantry? Simply mix regular honey with a pinch of chili flakes or a dash of hot sauce.
Heavy cream: You can lighten things up with half-and-half or a mix of cream cheese and milk for a thicker, tangier base.

Don’t be afraid to play with the ingredients—this recipe welcomes creativity.

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

Boneless Chicken Thighs or Breasts
The star of the show—marinated and seared in Cajun spices, then glazed in sweet heat for bold, smoky flavor.
Rotini Pasta
Its spiral shape holds onto the creamy Alfredo sauce beautifully, giving you a burst of flavor in every bite.
Heavy Cream
Forms the luscious, silky base of the Alfredo sauce—it’s essential for that rich, restaurant-quality texture.
Feta Cheese
Crumbled into the sauce for a creamy, tangy punch that balances the richness with sharpness.
Fresh Basil
Chopped and swirled into the Alfredo, adding a fragrant, herbal lift that makes the whole dish feel fresh.
Garlic
A must for both the sauce and chicken marinade—it builds savory depth and rounds out the flavor.
Cajun Seasoning
Brings boldness and spice to the chicken—smoky, earthy, and a little fiery.
Hot Honey
Used to glaze the chicken, this adds a sticky-sweet layer of flavor that contrasts beautifully with the creamy sauce.
Brussels Sprouts
Sliced thin and roasted into crispy chips—perfect for texture and a little bitterness to cut through the richness.
Olive Oil
Helps in searing the chicken and crisping the Brussels chips, while adding a subtle fruitiness.
Salt & Black Pepper
Simple, essential seasonings to balance and bring out the flavors in every element.

Step 1: Prepare the Chicken

Cut your chicken into bite-sized pieces and toss them with olive oil, Cajun seasoning, minced garlic, salt, and pepper. Let it marinate for at least 15 minutes to absorb the flavors.

Step 2: Cook the Chicken

In a hot skillet, sear the marinated chicken on medium-high heat until browned and cooked through—about 6–8 minutes. Once cooked, drizzle with hot honey and let it caramelize for 1–2 more minutes. Remove from heat and set aside.

Step 3: Roast the Brussels Chips

Preheat your oven to 400°F (200°C). Thinly slice Brussels sprouts, toss them in olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 15–18 minutes until crispy and golden, flipping halfway through.

Step 4: Cook the Pasta

Boil rotini pasta in salted water until al dente according to the package instructions. Drain and set aside, reserving a little pasta water in case you need to loosen the sauce later.

Step 5: Make the Basil Feta Alfredo Sauce

In a saucepan over medium heat, sauté minced garlic in olive oil until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in crumbled feta and let it melt. Add chopped basil, salt, and pepper, and stir until smooth and velvety.

Step 6: Assemble the Plate

Add the cooked pasta to the Alfredo sauce and toss gently to coat. Plate the creamy pasta alongside the hot honey Cajun chicken and top with roasted Brussels chips. Garnish with extra basil or parsley if desired.

How Long to Cook the Hot Honey Cajun Chicken Alfredo

The entire dish can be ready in about 40–45 minutes from start to finish. Here’s the breakdown:

Chicken: 15–20 minutes including marination and searing.
Brussels Chips: 15–18 minutes in the oven.
Pasta: 8–10 minutes to boil.
Alfredo Sauce: 7–10 minutes to bring together while the pasta cooks.

You can overlap some of the cooking steps to save time—for example, roast the Brussels while the chicken is searing and the pasta is boiling.

Tips for Perfect Hot Honey Cajun Chicken Alfredo

Don’t skip the marination. Even a quick 15-minute soak in Cajun seasoning and garlic makes the chicken deeply flavorful.
Sear, don’t steam the chicken. Use a hot skillet and give the chicken space so it browns instead of boiling in its own juices.
Use freshly grated feta. Pre-crumbled feta often has added anti-caking agents that affect how it melts in the sauce.
Thin the sauce if needed. Add a splash of pasta water to loosen the Alfredo if it becomes too thick.
Watch your Brussels chips. They can go from crispy to burnt fast—keep an eye on them, especially in the last few minutes.
Taste as you go. Adjust salt, pepper, or heat levels based on your preferences.
Hot honey glaze timing is key. Add it just after the chicken finishes cooking to avoid burning the sugars.

Watch Out for These Mistakes While Cooking

Overcooking the Chicken: Cajun seasoning can burn if left too long in a hot pan. Sear the chicken just until cooked, then glaze quickly with hot honey.
Skipping the Reserved Pasta Water: If your Alfredo sauce is too thick or dry, a splash of pasta water can bring it back to life. Don’t forget to save some before draining.
Crowding the Brussels Sprouts: Give them space on the baking sheet so they crisp up instead of steaming. Use two sheets if necessary.
Using Too Much Salt: With feta, Cajun seasoning, and hot honey all in play, salt can sneak up fast. Taste everything before adding extra.
Boiling the Alfredo Sauce: Simmer gently—boiling can cause cream to separate and feta to clump.
Overcooking Pasta: Slightly undercook the rotini so it holds up after being tossed with hot sauce.
Not Prepping Ahead: Get all your chopping and measuring done before starting. The cooking process moves quickly.

What to Serve With Hot Honey Cajun Chicken Alfredo?

Garlic Bread

Perfect for mopping up every last drop of the Alfredo sauce.

Simple Arugula Salad

A peppery green salad dressed with lemon and olive oil cuts through the richness.

Grilled Corn on the Cob

Adds a smoky sweetness that plays well with the Cajun and honey tones.

Roasted Cherry Tomatoes

A juicy, acidic side that balances the creaminess of the pasta.

Crispy Potato Wedges

For a cozy comfort-food feel, especially when served on the side with extra hot honey drizzle.

Chilled Cucumber Yogurt Dip

Cool, herby contrast that helps tame the heat and refresh the palate.

Sparkling Lemonade or Citrus Iced Tea

Something fizzy or tangy helps balance out the bold, spicy-sweet flavors.

Parmesan Asparagus

A lighter, crunchy veggie side that complements the pasta without overpowering it.

Storage Instructions

If you’ve got leftovers (lucky you!), this dish stores quite well with just a bit of care:

Refrigerate: Transfer everything into airtight containers. The pasta, chicken, and Brussels chips can be stored together or separately. It’ll keep fresh for up to 3 days.
Reheat: Warm the pasta and chicken gently in a skillet over medium-low heat with a splash of cream or milk to revive the sauce. Avoid microwaving the Brussels chips—they’re best crisped again in a toaster oven or skillet.
Freezing: The Alfredo sauce doesn’t freeze well due to the dairy and feta, so I don’t recommend freezing this dish.

Estimated Nutrition (Per Serving – Based on 4 Servings)

Calories: ~680
Protein: 38g
Carbohydrates: 52g
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 16g
Trans Fat: 0g
Cholesterol: 145mg
Sodium: 720mg
Fiber: 5g
Sugar: 9g
Serving Size: About 1 ½ cups

These numbers are estimates and can vary based on portion size and ingredient brands used.

Frequently Asked Questions

How spicy is the Hot Honey Cajun Chicken Alfredo?

It has a medium heat level thanks to the Cajun seasoning and hot honey. You can tone it down by using less Cajun spice or a milder honey mix.

Can I make this recipe vegetarian?

Absolutely. Swap the chicken for sautéed mushrooms, roasted cauliflower, or even chickpeas tossed in Cajun seasoning.

What if I don’t have hot honey?

No worries! Mix regular honey with a pinch of red pepper flakes or a dash of your favorite hot sauce—it’s a quick and tasty substitute.

Is there a lighter version of the Alfredo sauce?

Yes, use half-and-half or evaporated milk instead of heavy cream, and reduce the amount of cheese slightly for a lighter, yet still creamy, version.

Can I make the Brussels chips ahead of time?

Yes, but they’re crispiest when fresh. If you make them early, reheat in an oven or air fryer to bring back the crunch.

Can I use pre-cooked chicken?

You can, but it won’t have the same flavor or caramelized edges. If using pre-cooked chicken, toss it with Cajun spices and sear briefly before adding the honey.

Can I make this gluten-free?

Yes! Just swap the rotini for your favorite gluten-free pasta, and double-check that your Cajun seasoning is gluten-free.

Will the Alfredo sauce curdle if reheated?

It can if reheated too quickly. Warm it slowly on the stove and add a bit of cream or milk to help it stay smooth.

Conclusion

This Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips is not just dinner—it’s a flavor adventure. The creamy, herby, spicy, sweet combo hits every craving in one beautifully balanced dish. Whether you’re serving it up for a cozy night in or looking to impress guests, this meal delivers that “wow” factor without being fussy. It’s bold, comforting, and downright addictive—you’ll find yourself going back for seconds (and thirds).