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Creamy Spicy Chicken Pasta with Summer Vegetables
Ash Tyrrell

Creamy Spicy Chicken Pasta with Summer Vegetables Recipe

This creamy spicy chicken pasta is my go-to dish for indulging in a flavorful yet satisfying meal! The tender chicken blends perfectly with the creamy sauce, and the fresh summer vegetables add a delightful crunch and brightness.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 6 oz dry farfalle pasta bowtie pasta: A fun shape that clings perfectly to the sauce. Feel free to swap with penne or shells.
  • 8 oz chicken breast boneless and skinless: Tender and flavorful. You could also use chicken thighs if that’s your preference.
  • 2 tsp Cajun seasoning: Adds just the right amount of heat and zestiness. Ensure your brand is not overly salty.
  • 2 tsp avocado oil or olive oil: Ideal for high-heat cooking and adds a light nutty flavor.
  • 1/2 cup diced orange bell pepper: Sweet and crisp. Red or yellow bell peppers work just as well.
  • 2/3 cup thinly sliced zucchini: Adds a fresh mildly sweet flavor.
  • 2 tbsp minced jalapeño seeds and membranes removed for less heat: Brings a spicy kick.
  • 1/3 cup diced tomato or halved cherry tomatoes: Balances the spice with natural sweetness.
  • 1/3 cup chopped green onions divided: For a touch of mild onion flavor.
  • 2 tsp tomato paste: Enhances the sauce with a rich tangy base.
  • 1 garlic clove minced: A staple for depth of flavor.
  • 1/2 tsp crushed red pepper flakes plus more for garnish: Adjust to your heat tolerance.
  • 1 cup half and half or heavy cream: The creamy goodness that holds it all together.
  • 1/4 cup freshly grated parmesan cheese plus extra for garnish: Always grate fresh for the best texture and taste.
  • Salt and freshly cracked black pepper to taste.

Method
 

  1. Season the chicken breast with Cajun seasoning (about 1 tsp per side) and set it aside for 10 minutes. This resting time ensures the seasoning penetrates the meat for maximum flavor. Heat the oil in your skillet over medium heat. Cook the chicken for 4–5 minutes per side until golden and cooked through (internal temperature should reach 165°F). Remove the chicken and cover with foil to keep it warm.
  2. Using the same skillet, sauté the zucchini, diced bell pepper, and minced jalapeños. Stir occasionally for about 6–7 minutes until the vegetables are soft but still slightly crisp. Scrape up any browned bits left from cooking the chicken for added flavor.
  3. Stir in the diced tomatoes, green onions (reserve some for garnish), and tomato paste. Add a pinch of salt to draw out the juices from the veggies. Cook for 5 minutes while stirring to combine everything into a cohesive mix.
  4. While the veggies cook, bring a pot of salted water to a boil and cook the farfalle according to package instructions until al dente. Save about half a cup of pasta water before draining it.
  5. Back in the skillet, add minced garlic and red pepper flakes to the veggies. Cook for just one minute to release their aroma. Lower the heat to medium-low and pour in the half and half. Stir frequently and simmer gently for 6–7 minutes until the sauce thickens.
  6. Add the cooked pasta to the sauce and toss to coat. Stir in the grated parmesan cheese and add a splash of pasta water if needed to achieve your desired consistency. Slice the cooked chicken into strips and mix it in.
  7. Divide the pasta into bowls and garnish with green onions, extra parmesan, and a pinch of red pepper flakes for a professional finish.

Notes

  • Use warm or room-temperature ingredients to avoid cooling down the sauce.
  • Always save your pasta water; it’s magic for creating silky sauces!
  • Taste and adjust the seasoning at multiple stages to ensure the perfect balance of flavors.
  • Grate parmesan fresh rather than using pre-shredded versions.