Cook the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, typically around 8–10 minutes. Reserve ½ cup of the pasta water before draining the fettuccine in a colander. Set aside.

Sear Chicken: Dice the chicken breast into bite-sized pieces and season with Cajun seasoning, salt, and pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once shimmering, add the chicken and sauté for 6–8 minutes until golden brown and cooked through. Remove from skillet and set aside.

Make Sauce: In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Allow to melt, then add 3 minced garlic cloves, sautéing for about 30 seconds until fragrant. Stir in ¼ cup of honey and let simmer for 1 minute. Pour in 1 cup of heavy cream, stirring continuously until well combined.

Combine: Return the cooked chicken to the skillet and mix until each piece is coated with the sauce. Add drained fettuccine, tossing together until heated through. If sauce is too thick, add reserved pasta water gradually.