1. Preheat oven to 425°F. Toss broccoli with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until crispy and golden on the edges.

2. Cut chicken into bite-sized pieces. Toss in a mix of flour, cornstarch, salt, and pepper until well coated.

3. Heat olive oil in a skillet over medium-high heat. Fry the chicken in batches until golden and cooked through. Set aside.

4. In a small pan, melt butter and sauté garlic. Stir in honey and hot sauce. Simmer until slightly thickened. Toss in the cooked chicken bites until well coated.

5. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.

6. In a clean skillet, melt butter and sauté garlic. Add heavy cream and Cajun seasoning. Simmer for 2–3 minutes, then stir in Parmesan cheese until melted and creamy.

7. Toss pasta with Cajun Alfredo sauce. Add pasta water as needed for consistency.

8. Serve the pasta topped with glazed chicken and crispy broccoli on the side. Enjoy hot!