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Creamy Spicy Chicken Pasta with Summer Vegetables Recipe
Ash Tyrrell

Creamy Spicy Chicken Pasta with Summer Vegetables Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.