Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving ½ cup pasta water. Set aside.

Season diced chicken with Cajun seasoning, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 6–8 minutes until golden and cooked through. Remove chicken and set aside.

Lower heat to medium. Add butter to the same skillet and let it melt. Add minced garlic and sauté for about 30 seconds until fragrant.

Stir in honey and simmer gently for 1 minute.

Pour in heavy cream and stir until smooth and slightly thickened, about 2–3 minutes.

Return chicken to the pan, tossing to coat in the sauce.

Add cooked pasta and toss everything together until noodles are well coated. Add reserved pasta water if the sauce seems too thick.

Garnish with chopped parsley and serve hot!