1. Heat oven to 425°F. Toss broccoli with olive oil, 0.5 tsp salt, and 0.25 tsp pepper. Roast 20 to 25 minutes until edges are deeply golden and crisp.

2. Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1/2 cup pasta water, drain, and set aside.

3. Season chicken with 0.5 tsp salt and 0.25 tsp pepper. Melt 2 tbsp butter in a large skillet over medium to medium-high heat. Sear chicken 6 to 8 minutes, stirring, until cooked through and lightly caramelized.

4. Add half of the minced garlic to the skillet and cook 30 seconds until fragrant. Stir in hot honey and simmer 1 minute to glaze the chicken. Transfer chicken to a plate; keep warm.

5. In a second skillet, melt remaining 2 tbsp butter over medium heat. Add remaining garlic and Cajun seasoning; cook 30 seconds. Stir in heavy cream and bring to a gentle simmer.

6. Whisk in Parmesan until smooth. Season with remaining 0.25 tsp salt and 0.25 tsp pepper. Thin with reserved pasta water as needed for a silky sauce.

7. Toss fettuccine with the Cajun Alfredo. Splash in lemon juice if using.

8. Plate pasta with hot honey garlic chicken on top and crispy broccoli on the side. Garnish with parsley and extra Parmesan.