Begin by bringing a large pot of salted water to a rolling boil. Add fettuccine and let it cook until al dente, around 8–10 minutes. Reserve about ½ cup of the starchy pasta water before draining.

While the pasta is cooking, prepare the chicken. In a bowl, combine diced chicken breast, Cajun seasoning, and a sprinkle of salt and pepper. Toss to coat.

Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken to the skillet and sauté for 6–8 minutes, or until golden brown and cooked through. Remove and set aside.

Lower the heat to medium and add butter to the skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.

Stir in honey and let it simmer for 1 minute. Then pour in heavy cream, stirring until combined. Cook for an additional 2–3 minutes until the sauce thickens slightly.

Return the sautéed chicken to the skillet and toss in the creamy sauce until fully coated. Add the drained fettuccine and gently toss everything together.

Garnish with freshly chopped parsley if desired. Serve immediately.