Begin by bringing a large pot of salted water to a rolling boil. Add fettuccine or your preferred pasta type, cooking until al dente, around 8-10 minutes. Reserve ½ cup of pasta water, drain the rest, and set aside.

Dice the chicken breast into bite-sized chunks and season with Cajun seasoning, salt, and pepper. Set aside.

In a large skillet, heat olive oil over medium-high heat. Add diced chicken in a single layer and sear for 6-8 minutes until golden brown and cooked through. Remove from skillet.

In the same skillet, lower heat to medium and add butter, letting it melt. Add minced garlic and sauté for about 30 seconds until fragrant.

Stir in honey and let simmer for about 1 minute. Pour in heavy cream and cook gently for 2-3 minutes until the sauce thickens.

Return the seared chicken to the skillet, toss in sauce, and add reserved fettuccine. Drizzle reserved pasta water if the sauce is too thick.