Description

This creamy, spicy chicken pasta with summer vegetables blends tender, seasoned chicken breast with vibrant zucchini, bell pepper, jalapeno, and tomato in a luscious Cajun-spiced cream sauce. Tossed with al dente farfalle pasta and finished with Parmesan, this dish offers a perfect balance of heat, creaminess, and freshness ideal for a comforting yet flavorful meal.

Ingredients

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Pasta

6 oz. dry Farfalle (Bowtie) Pasta

Chicken

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

Sauce & Seasonings

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 the chicken: Season both sides of the chicken breast with Cajun seasoning (about ½ tsp. per side). Set it aside to rest at room temperature for 10-15 minutes while preparing the vegetables.
Cook the chicken: Heat avocado oil in a large nonstick pan over medium heat. Cook the chicken for 4-5 minutes on each side until it forms a crusty, browned exterior and reaches an internal temperature of 165°F. Remove the chicken from the pan and tent with foil to keep warm.
Sauté the vegetables: In the same pan, add sliced zucchini, diced orange bell pepper, and minced jalapenos. Cook for 6-7 minutes, stirring occasionally, until softened and slightly browned. Scrape any browned bits from the pan into the vegetables as they cook.
Add tomatoes and aromatics: Stir in diced tomatoes, half of the chopped green onions, tomato paste, and a pinch of salt. Cook the mixture for about 5 minutes, stirring occasionally.
Cook the pasta: At the same time, bring a pot of salted water to a boil and cook the farfalle pasta until just shy of al dente, about 1 minute less than the package directions (usually 10-12 minutes). Drain and reserve some pasta water.
Build the cream sauce: Add minced garlic and crushed red pepper to the vegetable mixture and cook for 1 minute. Reduce heat to medium-low, stir in half and half or heavy cream, and bring to a gentle simmer. Let it simmer for 6-7 minutes, stirring frequently, until the sauce thickens. Adjust salt and pepper to taste.
Combine pasta and sauce: Slice the cooked chicken into strips. Add the drained pasta and chicken back into the pan, tossing to coat evenly in the creamy, spicy sauce. Stir in grated Parmesan cheese. Gradually add reserved pasta water, one or two tablespoons at a time, tossing constantly until desired creaminess is reached.
Serve: Divide the pasta between warm bowls and garnish with remaining green onions, additional crushed red pepper, and Parmesan cheese. Serve immediately for the best flavor and texture.

Notes

Resting the seasoned chicken at room temperature ensures even cooking and better browning.
Adjust the amount of crushed red pepper to control the spiciness according to your preference.
Use reserved pasta water to loosen and perfect the sauce’s consistency without diluting flavor.
Freshly grated Parmesan melts better than pre-shredded for a creamier sauce.
If desired, substitute chicken breast with thighs for a juicier texture, adjusting cook time as needed.

Nutrition

Serving Size: 1 serving
Calories: 600 kcal
Sugar: 5 g
Sodium: 580 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 110 mg