Description

This Creamy, Spicy Chicken Pasta with Summer Vegetables is a vibrant and flavorful dish combining tender Cajun-seasoned chicken breast with farfalle pasta and a medley of fresh summer vegetables. The recipe balances a spicy, creamy sauce made from half and half and Parmesan cheese, enhanced with jalapenos and crushed red pepper for a perfect kick. It’s an ideal weeknight dinner that feels both comforting and exciting.

Ingredients

Units Scale

Pasta

6 oz. dry Farfalle (Bowtie) Pasta

Protein

8 oz. Chicken Breast
2 tsp. Cajun Seasoning
2 tsp. Avocado oil

Vegetables

1/2 cup diced Orange Bell Pepper
2/3 cup thinly sliced Zucchini
2 tbsp. minced Jalapeno
1/3 cup diced Tomato
1/3 cup chopped Green Onion, divided
1 clove Garlic, minced

Other Ingredients

2 tsp. Tomato Paste
1/2 tsp. Crushed Red Pepper, plus more for serving
1 cup Half and Half or heavy cream
1/4 cup grated Parmesan Cheese
Salt & freshly cracked Black Pepper, to taste

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Instructions

Season and Rest Chicken: Season the chicken breasts evenly with Cajun seasoning, using about ½ teaspoon per side. Let the chicken rest at room temperature for 10-15 minutes while you prepare the vegetables. This resting helps the chicken cook evenly.
Cook Chicken: Heat avocado oil in a large nonstick pan over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan, place it on a plate, and tent with foil to keep warm.
Sauté Vegetables: In the same pan, add the sliced zucchini, diced orange bell pepper, and minced jalapenos. Cook for 6-7 minutes, stirring occasionally, until the vegetables soften and any browned bits from the chicken are scraped into the mix for extra flavor.
Add Tomato Mixture: Stir in diced tomatoes, half of the chopped green onions, tomato paste, and a pinch of salt. Cook for another 5 minutes, stirring occasionally to develop the sauce.
Cook Pasta: Meanwhile, bring a large pot of salted water to a boil and add the farfalle pasta. Cook until just under al dente according to package instructions (usually 9-11 minutes), timing it to finish together with the sauce.
Build the Creamy Sauce: Stir minced garlic and crushed red pepper into the vegetable mixture and cook for 1 minute. Reduce heat to medium-low and pour in the half and half. Bring to a gentle simmer and cook for 6-7 minutes, stirring frequently, until the sauce thickens. Season with salt and freshly cracked black pepper to taste.
Combine Pasta and Sauce: Drain the cooked pasta, reserving some pasta water. Add the pasta to the pan with the creamy sauce and toss to coat evenly. Stir in grated Parmesan cheese, mixing well. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired creaminess is reached.
Serve: Slice the cooked chicken and arrange it over the pasta or mix it in as preferred. Divide the pasta between warm bowls and garnish with the remaining chopped green onions, extra crushed red pepper, and Parmesan cheese. Serve immediately.

Notes

You can substitute half and half with heavy cream for a richer sauce or with whole milk for a lighter version.
If you prefer less heat, reduce or omit the jalapeno and crushed red pepper.
Pasta water is a starchy liquid that helps loosen the sauce and bind it to the pasta for a creamier texture.
To ensure even cooking, allow the chicken to rest at room temperature before cooking.
This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently to avoid curdling the sauce.

Nutrition

Serving Size: 1 serving (approximately half the recipe)
Calories: 620 kcal
Sugar: 5 g
Sodium: 450 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 45 g
Cholesterol: 110 mg