Description
A flavorful and creamy spicy chicken pasta featuring tender chicken breast, fresh summer vegetables like zucchini and bell peppers, tossed in a luscious Cajun-spiced cream sauce with farfalle pasta. Perfect for a satisfying and vibrant American main course meal.
Ingredients
Pasta
- 6 oz. dry farfalle (bowtie) pasta
Chicken
- 8 oz. chicken breast
- 2 tsp. Cajun seasoning
- 2 tsp. avocado oil
Vegetables & Aromatics
- 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
- 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
- Season the Chicken: Season the chicken breast evenly with Cajun seasoning, using about 1/2 teaspoon per side. Set it aside at room temperature for 10-15 minutes to allow the flavors to penetrate.
- Cook the Chicken: Heat avocado oil in a large nonstick pan over medium heat. Add the seasoned chicken and cook for 4-5 minutes per side until it develops a crusty, browned exterior and reaches an internal temperature of 165°F. Remove the chicken from the pan, transfer to a plate, and tent with foil to keep warm.
- Sauté 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 and the browned bits from the pan are incorporated.
- Add Tomatoes and Aromatics: Stir in diced tomatoes, half of the chopped green onions, and tomato paste along with a pinch of salt. Cook for an additional 5 minutes, stirring occasionally, to build flavor. At this point, begin boiling salted water to cook the farfalle pasta.
- Cook Pasta: Cook the farfalle pasta according to package directions minus one minute (usually 10-12 minutes) until al dente. Drain and reserve some pasta water.
- Create Cream Sauce: Add minced garlic and crushed red pepper to the vegetable mixture, cooking for 1 minute. Reduce heat to medium-low and pour in the half and half. Simmer gently for 6-7 minutes, stirring frequently, until the sauce thickens. Season with salt and freshly cracked black pepper to taste.
- Combine Pasta and Sauce: Slice the cooked chicken into strips or bite-sized pieces. Add the drained pasta and chicken to the pan with the sauce. Toss to coat thoroughly. Stir in grated Parmesan cheese. Add reserved pasta water, a tablespoon at a time, to reach desired sauce creaminess.
- Serve: Divide the creamy spicy chicken pasta into warm bowls. Garnish with remaining chopped green onions, extra Parmesan cheese, and additional crushed red pepper if desired. Serve immediately.
Notes
- For extra spice, increase the amount of jalapeno or crushed red pepper to taste.
- Use half and half for a lighter sauce or heavy cream for richer texture.
- Reserve pasta water to adjust sauce consistency—it helps create a silky texture.
- Letting the chicken rest before cooking improves moisture and flavor absorption.
- Cook pasta to al dente as it will finish cooking slightly when tossed with the sauce.
