Introduction

This creamy, spicy chicken pasta with summer vegetables is a vibrant and satisfying dish perfect for any night of the week. Bowtie pasta is coated in a rich, flavorful sauce with tender chicken and fresh summer veggies, delivering a delightful balance of heat and creaminess.

A white bowl filled with creamy pasta topped with slices of grilled chicken arranged in a neat row on one side. The pasta is coated in an orange-colored sauce with some herbs mixed in, and there are small green parsley leaves sprinkled on top for garnish. The chicken is lightly browned with visible pepper specks. The bowl is placed on a white marbled surface next to a fork. In the background, there is a blurred dark coffee cup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz. dry Farfalle (Bowtie) Pasta
8 oz. Chicken Breast
2 tsp. Cajun Seasoning
2 tsp. Avocado oil
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)
2 tsp. Tomato Paste
1 clove Garlic (minced)
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

Instructions

Step 1: Season the chicken breast with ½ teaspoon of Cajun seasoning on each side. Let it rest at room temperature for 10-15 minutes while you prepare the vegetables.
Step 2: Heat the avocado oil in a large nonstick pan over medium heat. Cook the chicken for 4-5 minutes per side until browned and cooked through (internal temperature of 165°F). Remove from the pan and keep warm tented with foil.
Step 3: In the same pan, sauté the zucchini, orange bell pepper, and minced jalapenos for 6-7 minutes, stirring occasionally. Scrape any browned bits from the pan into the vegetables for extra flavor.
Step 4: Add the diced tomato, half of the chopped green onions, tomato paste, and a pinch of salt. Cook for about 5 minutes, stirring occasionally. Meanwhile, boil the farfalle pasta in salted water until just under al dente (about 1 minute less than package instructions).
Step 5: Stir in the minced garlic and crushed red pepper, cooking for 1 minute. Reduce heat to medium-low, add the half and half, and gently simmer for 6-7 minutes, stirring frequently until the sauce thickens. Season with salt and freshly cracked pepper to taste.
Step 6: Drain the pasta, reserving some pasta water. Add the pasta to the sauce and toss to coat. Stir in the grated Parmesan cheese. Add reserved pasta water a tablespoon at a time to reach your desired creaminess while tossing continuously.
Step 7: Slice the cooked chicken and divide the pasta between warm bowls. Garnish with remaining green onions, a sprinkle of crushed red pepper, and extra Parmesan cheese. Serve immediately.

Tips & Variations

Substitute chicken breast with shrimp or tofu for a different protein option.
Use heavy cream instead of half and half for an even richer sauce.
Add fresh basil or parsley for a bright herbal note.
Adjust the amount of jalapeno and crushed red pepper to control the spice level.
Reserve some pasta water to loosen the sauce if it becomes too thick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to revive the sauce’s creaminess. Avoid microwaving directly to prevent the sauce from separating.

How to Serve

A round white plate holds a bowl filled with farfalle pasta covered in a creamy orange sauce, with specks of green herbs sprinkled on top. On one side of the pasta, there are several slices of grilled chicken breast, showing a light brown cooked surface with slight grill marks. A white napkin is placed under the bowl, with a fork resting on the right side of the plate. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute farfalle with other pasta shapes like penne, fusilli, or rigatoni. Just adjust the cooking time according to the package instructions.

How can I make this dish less spicy?

Reduce or omit the jalapeno and crushed red pepper, or substitute with a milder pepper. You can also add a bit more cream or cheese to mellow out the heat.