1. Slice chicken breasts into strips and coat with Cajun seasoning and olive oil. Marinate for 10–15 minutes.

2. Preheat oven to 400°F. Thinly slice Brussels sprouts, toss with olive oil, salt, and pepper, and roast for 20–25 minutes until crispy.

3. Boil a pot of salted water and cook pasta until al dente. Reserve 1/2 cup pasta water and drain.

4. Blend feta, basil, 1 tablespoon olive oil, and a spoonful of pasta water until smooth. Set aside.

5. Sear marinated chicken in a hot skillet until fully cooked and golden. Remove and keep warm.

6. In the same skillet, melt butter and sauté garlic. Add heavy cream, simmer until thickened, then stir in Parmesan cheese until smooth. Adjust consistency with pasta water.

7. Add pasta and chicken to the sauce and toss. Swirl in the basil-feta mixture.

8. Plate the pasta, top with crispy Brussels sprouts, and drizzle with hot honey before serving.