Creamy Spicy Chicken Pasta with Summer Vegetables | Flavorful
When I made this Creamy Spicy Chicken Pasta with Summer Vegetables for the first time, I couldn’t stop smiling at how good it turned out. The creaminess of the sauce blended so well with the Cajun-spiced chicken, while the summer veggies gave it a fresh pop.
I love how it feels fancy, but it’s actually super easy to put together. Every bite had the perfect balance of spice, cream, and freshness. Honestly, this pasta is now one of my favorite comfort meals to whip up on a weeknight or even when I want to impress guests.
Ingredients
Here’s everything you’ll need to bring this recipe to life. Fresh ingredients really make a difference, so I recommend avoiding shortcuts like frozen veggies or pre-grated cheese.
For the Chicken and Veggies
- 2 chicken breasts – Tender and juicy, they soak up all the Cajun seasoning beautifully.
- 1 tablespoon Cajun seasoning – Brings the bold and spicy kick to the dish.
- 2 tablespoons avocado oil (or olive oil) – Helps cook everything evenly while adding flavor.
- 1 orange bell pepper, thinly sliced – Sweet, colorful, and a perfect balance to the spice.
- 1 medium zucchini, diced – Adds freshness and crunch to every bite.
- 1 jalapeño, finely chopped – Gives the pasta that extra heat (adjust to your spice level).
- 1 large tomato, diced – Juicy and slightly tangy, it ties the sauce together.
- 2 green onions, sliced – Adds freshness as a garnish.
- 2 tablespoons tomato paste – Rich and savory, it builds the sauce’s depth.
For the Creamy Pasta
- 10 ounces farfalle pasta (bowtie pasta) – Its shape catches the sauce beautifully.
- 3 garlic cloves, minced – A fragrant base that enhances every layer of flavor.
- ½ teaspoon crushed red pepper flakes – Optional, for those who love more spice.
- 1 cup half and half (or heavy cream) – Creates the velvety smooth creaminess.
- ½ cup freshly grated Parmesan cheese – Nutty and creamy; always grate fresh for best flavor.
- Salt and black pepper – For seasoning balance, to taste.
Note: This recipe makes 4 servings, perfect for pasta lovers who enjoy generous portions.
Variations
This pasta is flexible and fun to customize. You can switch things up to match your preferences.
- Vegetarian: Replace chicken with mushrooms, asparagus, or extra summer vegetables.
- Gluten-Free: Use gluten-free pasta for the same great taste and texture.
- Protein Swap: Try shrimp or turkey instead of chicken for a new twist.
- Lighter Option: Use light cream or Greek yogurt for a healthier sauce.
Cooking Time
This dish comes together quickly, making it perfect for busy nights.
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
Having the right tools makes cooking stress-free.
- Large skillet – To cook the chicken, veggies, and sauce all in one pan.
- Medium pot – For boiling pasta until perfectly al dente.
- Sharp knife – Essential for chopping vegetables easily.
- Tongs – To toss the pasta in the sauce smoothly.
How to Make Creamy Spicy Chicken Pasta with Summer Vegetables?
This recipe is all about building layers of flavor, step by step.
Prepare and Season the Chicken
I start by rubbing Cajun seasoning generously onto both sides of the chicken breasts. I let it sit while I chop my veggies so the flavors soak in nicely. This little step makes the chicken so much more flavorful when cooked.
Cook the Chicken
I heat oil in my skillet and cook the chicken for about 4–5 minutes per side until golden brown. Once cooked, I take it out, cover it with foil, and let it rest. This keeps it juicy and easy to slice later.
Sauté the Vegetables
Without cleaning the skillet (because those brown bits are packed with flavor), I toss in the zucchini, bell pepper, and jalapeño. I cook them until tender yet crisp, about 7 minutes, letting them absorb that savory chicken flavor.
Build the Sauce
Next, I stir in tomato paste, diced tomatoes, garlic, and crushed red pepper flakes. I let everything simmer together for 5 minutes so the flavors can meld beautifully. Meanwhile, I boil the pasta in salted water until al dente.
Create the Creamy Base
I lower the heat and pour in the half and half, stirring constantly for about 6–7 minutes as the sauce thickens. Then, I add Parmesan cheese and season with salt and pepper. The sauce turns silky, rich, and full of flavor.
Combine Pasta and Sauce
I drain the pasta, saving some pasta water, and toss it right into the skillet. I stir everything until the pasta is coated. If the sauce feels too thick, I add a splash of pasta water until it’s just right.
Slice and Serve
Finally, I slice the rested chicken into strips and place it beautifully over the pasta. I garnish with green onions, more Parmesan, and a sprinkle of red pepper flakes. It looks amazing and tastes even better.
Additional Tips for Making this Recipe Better
Here are some things I learned after making this pasta a few times:
- I always salt the pasta water generously—it makes a huge difference in flavor.
- I keep a little pasta water aside to adjust the sauce later if needed.
- If I want a milder dish, I reduce the jalapeño or skip the red pepper flakes.
- Using fresh Parmesan and ripe tomatoes takes the dish to a whole new level.
How to Serve Creamy Spicy Chicken Pasta with Summer Vegetables?
I love serving this pasta in shallow bowls for a rustic, cozy feel. A sprinkle of Parmesan and green onions on top makes it look extra inviting. Sometimes, I add a lemon wedge for brightness. It pairs perfectly with garlic bread, a crisp salad, or even a chilled glass of white wine.
Nutritional Information
Here’s a quick look at what one serving provides:
- Calories: 530
- Protein: 40g
- Carbohydrates: 38g
- Fat: 20g
Make Ahead and Storage
Make Ahead
I often prepare the chicken and vegetables in advance, storing them in the fridge. Then, when I’m ready to eat, I just cook the pasta and sauce fresh—it saves time without losing flavor.
Storage
Leftovers go into an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or water in a skillet to bring the sauce back to life. I avoid reheating in the microwave too long since it can dry out the pasta.
Why You’ll Love This Recipe?
This dish is more than just pasta—it’s creamy, spicy comfort in every bite. Here’s why it’s a keeper:
- Quick but impressive: Ready in under an hour and looks like a gourmet meal.
- Loaded with veggies: A colorful, nourishing balance of fresh ingredients.
- Fully customizable: Easy to adjust spice levels, protein, or pasta type.
- Comforting and crowd-pleasing: Creamy, flavorful, and perfect for both family dinners and guests.
Creamy Spicy Chicken Pasta with Summer Vegetables Recipe
Ingredients
Method
- I start by rubbing Cajun seasoning generously onto both sides of the chicken breasts. I let it sit while I chop my veggies so the flavors soak in nicely. This little step makes the chicken so much more flavorful when cooked.
- I heat oil in my skillet and cook the chicken for about 4–5 minutes per side until golden brown. Once cooked, I take it out, cover it with foil, and let it rest. This keeps it juicy and easy to slice later.
- Without cleaning the skillet (because those brown bits are packed with flavor), I toss in the zucchini, bell pepper, and jalapeño. I cook them until tender yet crisp, about 7 minutes, letting them absorb that savory chicken flavor.
- Next, I stir in tomato paste, diced tomatoes, garlic, and crushed red pepper flakes. I let everything simmer together for 5 minutes so the flavors can meld beautifully. Meanwhile, I boil the pasta in salted water until al dente.
- I lower the heat and pour in the half and half, stirring constantly for about 6–7 minutes as the sauce thickens. Then, I add Parmesan cheese and season with salt and pepper. The sauce turns silky, rich, and full of flavor.
- I drain the pasta, saving some pasta water, and toss it right into the skillet. I stir everything until the pasta is coated. If the sauce feels too thick, I add a splash of pasta water until it’s just right.
- Finally, I slice the rested chicken into strips and place it beautifully over the pasta. I garnish with green onions, more Parmesan, and a sprinkle of red pepper flakes. It looks amazing and tastes even better.
Notes
- I always salt the pasta water generously—it makes a huge difference in flavor.
- I keep a little pasta water aside to adjust the sauce later if needed.
- If I want a milder dish, I reduce the jalapeño or skip the red pepper flakes.
- Using fresh Parmesan and ripe tomatoes takes the dish to a whole new level.
