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Creamy Spicy Chicken Pasta with Summer Vegetables Recipe

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★★★★★

4.9 from 107 reviews

This creamy, spicy chicken pasta combines tender Cajun-seasoned chicken breast with fresh summer vegetables and a rich, flavorful cream sauce. Tossed with bowtie pasta and finished with Parmesan cheese, this dish offers a perfect balance of heat and smoothness, making it a vibrant and satisfying meal that’s ideal for warm-weather dining.

Ingredients

Scale

Pasta

  • 6 oz. dry Farfalle (Bowtie) Pasta

Chicken

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

Vegetables

  • 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 & Seasoning

  • 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 the chicken: Sprinkle 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.
  2. Cook the chicken: Heat avocado oil in a large nonstick pan over medium heat. Place the chicken in the pan and cook for 4-5 minutes on each side until the exterior is browned and crusty, and the internal temperature reaches 165°F. Transfer the cooked chicken to a plate, cover loosely with foil, and keep warm.
  3. Sauté the vegetables: In the same pan, add the sliced zucchini, diced orange bell pepper, and minced jalapenos. Cook for 6-7 minutes, stirring occasionally and scraping up any browned bits from the pan to incorporate into the vegetables, until softened.
  4. Add tomatoes, green onions, and tomato paste: Stir in diced tomatoes, two-thirds of the chopped green onions, tomato paste, and a pinch of salt. Cook for about 5 minutes, stirring occasionally. Meanwhile, start boiling the farfalle pasta in salted water following package instructions, but cook it for about one minute less than suggested (usually 10-12 minutes total) so it finishes cooking with the sauce.
  5. Make the cream sauce: Add minced garlic and crushed red pepper to the vegetables and cook for 1 minute. Turn the heat to medium-low, stir in the half and half, and bring the mixture to a gentle simmer. Let it simmer for 6-7 minutes, stirring frequently until the sauce thickens. Season with salt and freshly cracked black pepper to taste.
  6. Toss pasta in sauce: Drain the pasta, reserving some pasta water. Add cooked pasta to the pan with the sauce and toss to coat. Grate in the Parmesan cheese and stir well. Gradually add reserved pasta water, a tablespoon or two at a time, until the sauce achieves your desired creaminess.
  7. Serve: Divide the pasta into warm bowls and garnish with remaining green onions, extra crushed red pepper, and additional Parmesan cheese. Serve immediately while hot.

Notes

  • Resting the chicken before cooking helps it cook evenly and stay juicy.
  • Adjust the amount of crushed red pepper to control the spice level.
  • Using half and half gives a creamy texture with less fat than heavy cream; substitute as desired.
  • Save some pasta water to loosen the sauce without diluting flavor.
  • Serve with a side salad or crusty bread for a full meal.

Keywords: creamy chicken pasta, Cajun chicken pasta, spicy pasta, summer vegetable pasta, farfalle pasta recipe, quick chicken dinner

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