Name: Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Fusion (Southern/Italian)
Ingredients: 1 lb chicken breast, cut into chunks; 8 oz rotini pasta; 1 cup Brussels sprouts, thinly sliced; 1 ½ cups heavy cream; 1 cup grated Parmesan cheese; 2 tbsp butter; 3 cloves garlic, minced; ½ cup feta cheese; ½ cup fresh basil leaves; 2 tbsp olive oil; 1 tbsp Cajun seasoning; 2 tbsp hot honey; Salt and pepper, to taste

Ever crave something creamy, spicy, tangy, and irresistibly smoky all on one fork? This Hot Honey Cajun Chicken Alfredo delivers a crave-worthy combo of velvety pasta, fiery-sweet glazed chicken bites, and a bold basil-feta cheese swirl that makes every bite explode with flavor. It’s the kind of meal that tastes like you ordered it from a bistro downtown, but with just the right amount of homemade charm.

But we’re not stopping there. Crunchy, crispy Brussels chips top off the plate for a salty, roasted contrast to the richness of the Alfredo. It’s fusion comfort food at its best—a bit Southern, a touch Italian, and totally unforgettable.

Preparation Phase & Tools to Use

To make this Hot Honey Cajun Chicken Alfredo, you’ll want your kitchen to be well-stocked with some reliable basics. Here’s what you’ll need:

Cast Iron Skillet: Vital for getting a golden sear and smoky char on your Cajun chicken. The even heat distribution makes all the difference.
Large Saucepan or Dutch Oven: Ideal for simmering Alfredo sauce and tossing in your cooked pasta.
High-Powered Blender or Food Processor: Essential for that luscious basil-feta swirl. It emulsifies everything into a creamy, dreamy blend.
Air Fryer or Oven: To get those Brussels sprouts chips perfectly crispy without drenching them in oil.
Tongs & Whisks: For handling the seared chicken and stirring your sauce without breaking the flow.

Every tool plays its part to build the layers of flavor and texture in this recipe. So if you want that restaurant-level finish at home, trust these essentials to guide you.

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

Chicken Breast Chunks: These become the stars of the plate when coated in Cajun spice and glazed in hot honey. Juicy, seared, and smoky.
Rotini Pasta: Its spirals are perfect for clinging onto Alfredo and that tangy basil-feta swirl.
Brussels Sprouts: Thinly sliced to crisp into chips, adding crunch and bitterness to balance the richness.
Heavy Cream: The foundation of a creamy Alfredo sauce. Silky and indulgent.
Parmesan Cheese: For deep, salty umami in the Alfredo base.
Butter & Garlic: Flavor-builders that anchor the sauce with savory depth.
Feta Cheese: Adds a punchy tang to the swirl that cuts through the creaminess.
Fresh Basil Leaves: Blended into the feta swirl for brightness and herbal lift.
Olive Oil: For crisping Brussels and aiding the chicken sear.
Cajun Seasoning: The smoky-spicy backbone of this dish. Adds serious attitude to the chicken.
Hot Honey: A sweet-heat glaze that caramelizes on the chicken and amplifies flavor.
Salt & Pepper: Because even great recipes need the basics dialed in.

How To Make the Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips

Step 1: Crisp the Brussels Sprouts Chips

Preheat the oven or air fryer to 400°F. Thinly slice Brussels sprouts, toss in olive oil, and season lightly with salt. Spread out and roast until golden and crispy—about 15 minutes. Set aside for garnish.

Step 2: Sear and Glaze the Cajun Chicken

Season chicken breast chunks generously with Cajun seasoning. Sear in a hot cast iron skillet with olive oil until deeply browned. Drizzle hot honey over the chicken and let it caramelize slightly before removing from heat.

Step 3: Make the Basil Feta Swirl

Blend feta, basil leaves, a splash of cream, and a drizzle of olive oil until smooth. This will be spooned over the Alfredo for a flavor twist.

Step 4: Cook Pasta and Alfredo Sauce

Boil rotini pasta until al dente. In a large saucepan, melt butter and sauté minced garlic. Pour in heavy cream and simmer. Stir in Parmesan until melted and creamy. Season with salt and pepper.

Step 5: Assemble the Dish

Toss cooked rotini in the Alfredo sauce. Plate with a generous spoon of basil feta swirl on top. Add hot honey Cajun chicken to the side, and sprinkle everything with crispy Brussels chips. Finish with a touch of fresh herbs if desired.

How to Serve and Store Hot Honey Cajun Chicken Alfredo

Serve this dish while it’s hot and saucy. Use shallow pasta bowls to showcase the gorgeous swirl of basil feta over the Alfredo and let the crispy Brussels chips shine as a crunchy topping. This meal is perfect for dinner parties or cozy weeknights when you want restaurant flavor without the fuss.

To store leftovers, place pasta and chicken in an airtight container and refrigerate for up to 3 days. Keep the Brussels chips separate in a paper towel-lined container to maintain their crispness. Reheat pasta gently on the stovetop with a splash of cream to revive the sauce.

Frequently Asked Questions

What can I substitute for rotini?

Rotini works great because of its shape, but penne, fusilli, or farfalle are all good options for catching that creamy Alfredo.

Can I make this dish less spicy?

Absolutely. Cut back on the Cajun seasoning and swap the hot honey for plain honey if you prefer a milder version.

Is there a dairy-free option for the sauce?

You can use full-fat coconut milk instead of cream and a dairy-free Parmesan alternative. The feta swirl can be made with vegan feta and almond milk.

Can I prep anything ahead of time?

Yes! The basil feta swirl and the Brussels chips can be made a day in advance and stored separately. Even the chicken can be marinated early.

How do I keep the Alfredo sauce from clumping when reheated?

Reheat gently on low heat with a splash of cream or milk while stirring constantly. Avoid microwaving directly.

What protein alternatives work with this recipe?

Shrimp or tofu can work beautifully with the same spice-glaze treatment as the chicken. Just adjust the cooking time accordingly.

Want More Chicken Pasta Fusion Ideas?

You might also like the Easy Cajun Chicken Alfredo with Broccoli if you’re leaning into smoky, spicy comfort. For something heartier, the Delicious Beef Bowtie Pasta gives a meatier twist with similar creamy depth.

If you’re into layered flavors, the Buffalo Chicken Lasagna Recipe is a cheesy, bold alternative that might win over your spice-loving heart. For something on the veggie-forward side, give the Creamy Broccoli Cheddar Soup a try—a smooth blend of richness and warmth.

Or get fresh and crispy with the Italian Grinder Salad for a contrasting cold plate that pairs perfectly with any spicy pasta dish.

Pin and Tell Me How Yours Turned Out

You can save this to your dinner boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you spice it up even more? Try a different cheese for the swirl? Drop a comment below. I’m always excited to see how others plate it.

For more recipe inspiration like this, follow me on Pinterest at LadyPlate.

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

Author: Julia Koch
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

Hot Honey Cajun Chicken Alfredo with Basil Feta Swirl & Crispy Brussels Chips is a flavor-packed fusion of spicy-sweet seared chicken, creamy Parmesan Alfredo pasta, and a tangy swirl of basil-feta. Finished with oven-crisped Brussels chips for crunch, this dish brings together Southern spice, Italian richness, and bold herbaceous bite.

Instructions

1. Preheat oven or air fryer to 400°F. Toss sliced Brussels sprouts with olive oil and salt. Roast until golden and crispy, about 15 minutes. Set aside.

2. Season chicken chunks with Cajun seasoning. Heat olive oil in cast iron skillet. Sear chicken until browned and cooked through. Drizzle hot honey over and caramelize for 1–2 minutes. Remove from heat.

3. In a blender, combine feta, basil, 2 tbsp cream, and a drizzle of olive oil. Blend until smooth.

4. Cook rotini pasta until al dente. In a saucepan, melt butter and sauté garlic. Add cream, simmer, then stir in Parmesan until melted. Season with salt and pepper.

5. Toss pasta with Alfredo sauce. Plate and top with basil-feta swirl, glazed chicken, and crispy Brussels chips. Garnish with herbs if desired.