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Creamy Spicy Chicken Pasta with Summer Vegetables Recipe

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4.3 from 2 reviews

This creamy, spicy chicken pasta combines tender Cajun-seasoned chicken breast with fresh summer vegetables like zucchini, bell pepper, and jalapeno, all tossed in a rich, flavorful cream sauce made with half and half and Parmesan cheese. Cooked farfalle pasta rounds out this comforting yet vibrant dish, perfect for a satisfying weeknight meal.

Ingredients

Pasta

  • 6 oz. dry Farfalle (Bowtie) Pasta

Chicken

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

Vegetables & Aromatics

  • 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

Instructions

  1. Season Chicken: Season the chicken breast 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 to allow flavors to penetrate and ensure even cooking.
  2. Cook Chicken: Heat avocado oil in a large nonstick pan over medium heat. Cook the chicken for 4-5 minutes per side until it develops a crusty, browned exterior and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and tent it with foil to keep warm.
  3. Sauté Vegetables: In the same pan, add the zucchini, orange bell pepper, and minced jalapeno. Cook for 6-7 minutes, stirring occasionally, until softened. Scrape any browned bits from the bottom of the pan into the vegetables to incorporate extra flavor.
  4. Add Tomatoes and Aromatics: Stir in diced tomatoes, half of the chopped green onions, tomato paste, and a pinch of salt. Cook for about 5 minutes, stirring occasionally to blend flavors while you begin boiling salted water for the farfalle pasta.
  5. Cook Pasta: Boil the farfalle pasta in salted water, cooking until al dente, which is about 1 minute less than the package directions (usually 10-12 minutes). Time it so the pasta finishes cooking as the sauce thickens.
  6. Build the Sauce: Stir minced garlic and crushed red pepper into the vegetable mixture and cook for 1 minute. Lower heat to medium-low, then slowly stir in the half and half. Bring the mixture 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.
  7. Toss Pasta with Sauce: Add the cooked pasta directly to the pan with the sauce and vegetables. Tear or dice the cooked chicken into bite-sized pieces and add it in as well. Toss everything together to evenly coat the pasta in the creamy, spicy sauce.
  8. Add Cheese and Adjust Consistency: Grate Parmesan cheese into the pasta and stir well. Slowly add reserved pasta water, a tablespoon or two at a time, tossing continuously until the sauce reaches your desired creaminess and smooth consistency.
  9. Serve: Divide the creamy chicken pasta between warmed bowls. Garnish with remaining green onions, additional crushed red pepper, and extra Parmesan cheese. Serve immediately for the best flavor and texture.

Notes

  • Allowing the chicken to rest after seasoning and after cooking keeps it juicy and flavorful.
  • Using pasta water to adjust sauce consistency creates a silkier texture that clings well to the noodles.
  • Feel free to substitute half and half with heavy cream for a richer sauce or a dairy-free alternative if preferred.
  • Adjust the amount of jalapeno and crushed red pepper to control the spice level.
  • Make sure not to overcook the pasta; al dente works best to balance the creamy sauce and tender vegetables.

Find it online: https://yumntasty.com/creamy-spicy-chicken-pasta-with-summer-vegetables-recipe/