Step 1

Prep Work: Combine the half and half, chicken broth, honey, hot sauce, and seasonings in a medium measuring cup with a spout and set aside. Measure remaining ingredients before beginning.

Step 2

Place a measuring cup in the colander you’ll use to drain the pasta, this will remind you to save some of the pasta water when that step arrives.

Step 3

Cook the Chicken: Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat dry and season each side with Cajun seasoning, then sprinkle with flour and rub it into the surface of each side.

Step 4

Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into strips.

Step 5

Begin heating a pot of salted pasta water while you prepare the sauce as outlined below.

Step 6

Add the wine to the same skillet that you used to cook the chicken and set the heat to medium. Let it reduce by half, about 3 minutes. Use a silicone spatula to “clean” the bottom of the pan while it simmers, this will add flavor to the sauce.

Step 7

Add the butter and garlic and cook for 1 more minute. Stir in the flour and cook for 1-2 minutes. Add the tomato paste and stir to combine.

Step 8

Add the combined half and half mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low. Add the drained tomatoes and simmer gently, (uncovered), while you cook the pasta to al dente according to package instructions. Drain once cooked and reserve 1 cup of pasta water.

Step 9

Gradually sprinkle in the cheese over low heat, stirring continuously.

Step 10

Add the drained pasta and stir to combine. Add the chicken and let it warm through for 2 minutes.

Step 11

If desired, add a little pasta water. (This adds a creamy finish and helps the pasta cling onto the sauce.)

Step 12

Sprinkle with roughly chopped cilantro and serve!