Ingredients
Scale
- 12 ounces penne pasta (or your favorite pasta shape)
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 3 tablespoons unsalted butter
- 2 tablespoons honey (raw or wildflower honey works beautifully)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 small red bell pepper, thinly sliced
- 1/2 cup chopped green onions (white and green parts)
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for extra heat
Substitution suggestions: If you want to lighten the dish, swap heavy cream for half-and-half or whole milk, but be mindful the sauce will be thinner. For a dairy-free version, use coconut cream and a vegan butter alternative. Gluten-free pasta works just as well for those avoiding gluten.
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
- While pasta cooks, toss the chicken pieces with Cajun seasoning until evenly coated. I remember Mama Lou always saying seasoning is the soul of the dish—don’t be shy here!
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes until golden brown and cooked through, stirring occasionally. Remove chicken and set aside.
- Reduce heat to medium and melt the unsalted butter in the same skillet. Stir in minced garlic and sliced red bell pepper. Cook for 2-3 minutes until fragrant and slightly softened.
- Add honey to the butter mixture, stirring gently to combine. The honey will melt into the butter, creating a glossy, rich base that’s pure comfort in a pan.
- Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, allowing the sauce to thicken slightly, about 3-4 minutes. If it gets too thick, add a splash of reserved pasta water to loosen it.
- Stir in grated Parmesan cheese until melted and smooth. Season with salt, pepper, and optional red pepper flakes to taste. This is the moment I always taste carefully, adjusting seasoning to capture that perfect balance.
- Return the cooked chicken to the skillet along with the drained pasta. Toss everything together until pasta is coated evenly with the honey butter sauce and chicken is well distributed.
- Sprinkle chopped green onions over the top for a fresh bite and a pop of color. Serve immediately, savoring the layers of flavor and the warmth this dish brings to the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
