Let's Talk About This Spicy Cajun Honey Butter Chicken & Pasta
Right, so picture this: It's raining out, the kind of drizzle that never really lets up, and I'm staring at my fridge trying to avoid the takeout apps. Enter: Spicy Cajun Honey Butter Chicken & Pasta. I first threw this together when I had no proper plan and only a hodgepodge of ingredients staring back at me (and, honestly, a craving for something with a kick but also a touch of sweet comfort—I'm complicated like that). I might've spilled honey on the counter while trying to wrestle open the Cajun spice, but hey, that's how you know a recipe is worth keeping; if it survives the chaos of my kitchen, it's a winner.
Why You'll Love It (At Least, My Crowd Does)
I make this when I've had one of those weeks—the kind where you need dinner to give you a hug, but also a gentle slap in the face to wake you up a bit. My family goes bonkers for it because it's got that perfect "sweet heat" thing (I mean, who doesn't want a buttery sauce that sticks to the pasta and leaves a little tingle on your lips?). And if you manage not to burn the butter, you're already ahead of where I was the first few times. Oh, and cleanup's actually not bad, which is a proper blessing on a weeknight.
What You'll Need (Or, What I Usually Throw In)
- 2 large chicken breasts, cut into bite-sized bits (thighs work too, and honestly, they're juicier, but use whatever you've got lying about)
- 2 teaspoons Cajun seasoning (my gran swears by Tony Chachere's, but I've used whatever's on sale; once I mixed my own and it was, well, okay...)
- 2 tablespoons honey (sometimes I splash in maple syrup if the honey's gone AWOL)
- 3 tablespoons butter (salted or unsalted; I rarely notice, but maybe the experts do)
- 250g pasta—penne is my go-to, but any short pasta works (I've even used spaghetti broken in half when desperate—don't judge!)
- 1 red bell pepper, diced (skip it if you hate peppers; swap for frozen peas if you must)
- 2 cloves garlic, minced (or a good teaspoon of the jarred stuff; I won't tell)
- ½ cup chicken stock (or just water with a bit of a bouillon cube if you, like me, forgot to buy stock...again)
- Salt and pepper, to taste (I usually go heavy on the pepper—can't help it)
- Optional: A squeeze of lemon, a sprinkle of chopped parsley, and a handful of grated parmesan (when I’m feeling fancy)
How I Actually Make This (You Might Do It Better!)
- Boil your pasta as per the packet, but pull it off a minute before it's done—nobody likes mush, right? Drain and set aside (save a mug of pasta water if you remember; sometimes I do, sometimes I don't).
- While the pasta's bubbling, heat a pan (a biggish one). Toss in the butter. Let it get foamy and just a bit golden, but not burned. This is when I usually get distracted by my phone and almost ruin it, so keep an eye out.
- Add the chicken pieces and coat with Cajun seasoning, salt, and pepper. Let it sizzle until golden-brown and cooked through (I poke at it with a fork to check—scientific method, that).
- Now, in goes the garlic and bell pepper. Stir it around for a few minutes until the pepper softens—don't worry if it looks a little messy. It always comes together.
- Drizzle in the honey (it’ll bubble—it’s supposed to!) and pour in the chicken stock. Give everything a good stir. The sauce should get glossy and start to thicken. This is where I usually sneak a taste (quality control, you see).
- Tip in the cooked pasta. Toss everything together so the sauce coats every bit—if it seems dry, splash in some pasta water. Or don’t; I’m not here to police your dinner.
- Add any of those optional bits now: lemon for zing, parsley for colour, parmesan for richness. Or just eat as is—life’s too short!
Notes From My Kitchen Experiments
- Cajun seasoning varies wildly—some are salty, some are all heat. Taste before you dump it all in (ask me how I know...)
- If you overcook the chicken a bit, just add a splash more stock and pretend it’s intentional—works every time.
- Once I tried using smoked paprika instead of Cajun spice. It was... fine. Not the same, though.
Things I've Tried (Some Good, Some... Not So Much)
- Adding a handful of spinach at the end (actually, it wilts nicely and looks like you tried harder than you did).
- Chopping up some bacon and frying it first—delicious, but maybe a bit much for a Tuesday.
- I once swapped honey for agave syrup. It tasted weirdly flat—wouldn't recommend, but maybe that's just me.
What If I Don't Have...?
Honestly, you don’t need a fancy skillet; I’ve made this in a battered old saucepan and it turned out fine. No garlic press? Smash it with the side of a knife (channel your inner chef). If you’re missing a colander, just tip the pasta out carefully—though a stray noodle might escape, it’s all part of the adventure.
Storing (If There’s Anything Left, That Is)
This keeps in the fridge for a couple days—just reheat in a pan with a splash of water to loosen it up. But, in my house, leftovers are a rare beast. If you do find yourself with extra, it makes a pretty cracking lunch the next day (I think the flavors get even better, but maybe that’s just my wishful thinking).
How I Like to Serve It
I usually pile this high in a big bowl, and if it’s a Friday, I’ll throw on some extra parmesan and hand everyone a chunk of crusty bread (my uncle insists it’s not a real meal without bread; who am I to argue?). Sometimes we eat it straight from the pan—less washing up, more fun.
Lessons Learned (The Hard Way)
- Don’t rush the butter-melting phase. I once tried to do it on high heat and ended up with a sad, burnt mess. Low and slow—trust me.
- If you add honey before the chicken is cooked, it gets too sticky and the pan is a nightmare to clean. Chicken first, honey after.
- Keep an eye on the salt in your Cajun spice. Otherwise, you’ll be drinking pints of water later (not that that’s ever happened to me, ahem).
Questions People (Actually) Ask Me
- Is it super spicy? Not really, unless you go wild with the Cajun. My youngest eats it, and she’s a spice wimp.
- Can I use gluten-free pasta? Yep, I’ve done it. Just watch the cooking time, some brands go from perfect to mush in a blink.
- Can I make this ahead? Sort of? It reheats well, but honestly, it’s best fresh. If you must, keep the pasta and sauce separate and combine right before serving.
- What do I serve it with? Crusty bread and maybe a simple salad (or nothing, let’s be real). Sometimes we do green beans if I’m feeling responsible.
- Do you have a favorite Cajun spice? I like Tony Chachere's, but Southern Living's homemade blend is fun to try if you want to go all out.
- What’s the deal with honey butter? Honestly, I just love the combo; it’s sweet, it’s savory, and it makes everything taste a bit extra. You could skip it, but I don’t recommend it.
By the way—has anyone else noticed how pasta shapes seem to multiply in the cupboard? I swear I never buy fusilli, yet it always turns up. Anyway, that’s a story for another day. Hope you enjoy this Spicy Cajun Honey Butter Chicken & Pasta as much as we do—let me know if you come up with any wild variations (as long as it’s not agave syrup, please, for all our sakes).
Ingredients
- 2 large chicken breasts, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning
- 2 tablespoons honey
- 3 tablespoons unsalted butter, divided
- 12 oz penne pasta
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Cook the penne pasta according to package instructions. Drain and set aside.
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2Season the chicken pieces with Cajun seasoning, salt, and black pepper.
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3In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
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4In the same skillet, add remaining butter and minced garlic. Sauté for 1 minute, then stir in honey and heavy cream. Simmer for 2-3 minutes.
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5Add Parmesan cheese and stir until the sauce is smooth. Return the chicken to the skillet and toss to coat.
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6Add cooked pasta to the skillet and toss everything together until well combined. Garnish with chopped parsley if desired and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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