Print

Creamy Spicy Chicken Pasta with Summer Vegetables Recipe

Print Recipe

★★★★★

4.3 from 75 reviews

This Creamy, Spicy Chicken Pasta with Summer Vegetables is a delicious and vibrant dish combining tender Cajun-seasoned chicken, a medley of fresh summer vegetables, and perfectly cooked farfalle pasta all tossed in a rich, creamy, and spicy sauce. Ready in just 45 minutes, this recipe offers a satisfying balance of heat, creaminess, and freshness, perfect for a weeknight dinner or a weekend treat.

Ingredients

Scale

Protein

  • 8 oz. Chicken Breast

Pasta

  • 6 oz. dry Farfalle (Bowtie) Pasta

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)

Dairy

  • 1 cup Half and Half (or heavy cream)
  • 1/4 cup grated Parmesan Cheese

Seasonings & Oils

  • 2 tsp. Cajun Seasoning
  • 2 tsp. Avocado oil
  • 2 tsp. Tomato Paste
  • 1 clove Garlic (minced)
  • 1/2 tsp. Crushed Red Pepper (plus more for serving)
  • Salt & freshly cracked Black Pepper

Instructions

  1. Season and Rest the Chicken: Season the chicken breast evenly with Cajun seasoning, using about ½ teaspoon per side. Set the chicken aside at room temperature for 10-15 minutes to allow the flavors to marinate while you prepare the vegetables.
  2. Cook the Chicken: Heat avocado oil in a large, nonstick pan over medium heat. Add the chicken breast and cook for 4-5 minutes on each side, until it forms a crusty browned exterior and the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and tent with foil to 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 until the vegetables soften. Scrape any browned bits from the bottom of the pan into the vegetables to add extra flavor.
  4. Add More Vegetables and Tomato Paste: Stir in the diced tomatoes, half of the chopped green onions, and tomato paste with a pinch of salt. Cook together for about 5 minutes, stirring occasionally. Meanwhile, start boiling a large pot of salted water for the pasta.
  5. Cook the Pasta: Add the farfalle pasta to the boiling water and cook until al dente, which is about 1 minute less than the package instructions recommend, generally 10 to 12 minutes. The pasta should finish cooking around the same time as the sauce thickens.
  6. Make the Creamy Sauce: Stir the minced garlic and crushed red pepper into the pan with the vegetables and cook for 1 minute. Lower the heat to medium-low, pour in the half and half, and bring it to a gentle simmer. Allow it to simmer for 6-7 minutes, stirring frequently, until the sauce thickens. Taste and adjust seasoning with salt and black pepper.
  7. Toss Pasta with Sauce and Cheese: Drain the pasta, reserving some pasta water. Add the pasta to the pan with the sauce and toss to coat. Stir in grated Parmesan cheese. To achieve your desired creaminess, add reserved pasta water a tablespoon or two at a time, mixing well after each addition.
  8. Serve: Slice the cooked chicken and add it on top or mixed into the pasta. Divide the pasta into warm bowls and garnish with the remaining green onions, extra Parmesan cheese, and additional crushed red pepper to taste. Serve immediately.

Notes

  • Resting the chicken at room temperature before cooking helps it cook more evenly.
  • Use half and half for a lighter sauce or heavy cream for a richer flavor.
  • Adjust the amount of crushed red pepper to control the spiciness.
  • Save some pasta water when draining; it helps loosen and emulsify the sauce for a creamier texture.
  • For a gluten-free option, substitute pasta with gluten-free pasta varieties.

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

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