01 -
Scoop onto plates right away while it’s still hot. Try topping with a sprinkle of chopped green onions or parsley if you’d like.
02 -
Put drained pasta into your pan. Gently mix everything together, and if the sauce is too thick, pour in some pasta water until it loosens up and gets just right.
03 -
Add the chicken and its juices back into your skillet. Toss it so everything’s smothered in sauce.
04 -
Pour cream in. Keep stirring as it simmers for a couple minutes, just until you notice it’s a little thicker.
05 -
Drop in the honey and let it bubble for a minute or so, stirring now and then.
06 -
Stick with the same skillet and lower the heat a tad. Melt your butter, then toss in garlic and cook for half a minute, just until it smells good.
07 -
Splash some olive oil into a big skillet and heat it on medium-high. Cook your seasoned chicken chunks for about 6 to 8 minutes, flipping so they’re golden and cooked through. Move them to a plate.
08 -
Throw Cajun spice, salt, and pepper over the diced chicken. Toss so everything gets covered.
09 -
Boil a big pot of salted water. Drop in your pasta and let it cook until it’s springy but done. Save about half a cup of the pasta water just in case, then drain the noodles.