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Creamy Spicy Chicken Pasta with Vegetables Recipe

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3.9 from 46 reviews

This Creamy, Spicy Chicken Pasta with Vegetables is a delightful dish combining perfectly cooked farfalle pasta with tender Cajun-seasoned chicken and a medley of sautéed vegetables. The creamy half and half sauce is gently simmered with garlic, jalapeños, and crushed red pepper, providing a spicy kick balanced by the richness of Parmesan cheese. Easy to prepare, it’s a wholesome, flavorful meal perfect for weeknight dinners or casual gatherings.

  • Total Time: 45 minutes
  • Yield: 2 servings

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

Other Ingredients

  • 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: Season the chicken breast evenly with Cajun seasoning, applying about ½ tsp. per side. Let the chicken rest at room temperature for 10-15 minutes while preparing the vegetables to allow the flavors to meld and to bring the chicken closer to room temperature for even cooking.
  2. Cook the chicken: Heat avocado oil in a large, nonstick pan over medium heat. Place the chicken in the pan, cooking for 4-5 minutes on each side until the exterior is nicely browned and a crust forms. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan, place on a plate, and tent loosely with foil to keep warm.
  3. Sauté the vegetables: In the same pan, add the sliced zucchini, diced orange bell pepper, and minced jalapeños. Cook over medium heat for 6-7 minutes, stirring occasionally. Scrape any browned bits off the pan surface while stirring to incorporate extra flavor into the vegetables.
  4. Add tomatoes and aromatics: Stir in the diced tomatoes, half of the chopped green onions, tomato paste, and a pinch of salt. Continue cooking for about 5 minutes, stirring occasionally, to allow the flavors to combine and the tomato paste to integrate fully.
  5. Cook the pasta: While the sauce simmers, bring a pot of salted water to a boil. Add the farfalle pasta and cook until just al dente, about 1 minute less than the package instructions (approximately 10-12 minutes total). Drain the pasta, reserving some pasta water for later use.
  6. Finish the sauce: Stir minced garlic and crushed red pepper into the pan with the cooked vegetables and cook for 1 minute until fragrant. Reduce heat to medium-low, pour in the half and half, and gently simmer the sauce for 6-7 minutes, stirring frequently until it thickens. Season with salt and freshly cracked black pepper to taste.
  7. Combine pasta and sauce: Add the drained pasta into the pan with the creamy vegetable sauce. Toss to coat the pasta evenly. Grate in the Parmesan cheese and stir to incorporate. If the sauce is too thick, add reserved pasta water one tablespoon at a time and continue tossing until the desired creamy consistency is achieved.
  8. Serve: Slice the cooked chicken and divide it between warmed bowls of pasta. Garnish with the remaining green onions, additional crushed red pepper, and grated Parmesan cheese. Serve immediately for the best flavor and texture.

Notes

  • You can adjust the amount of crushed red pepper to your preference; the dish is delicious with or without the heat.
  • Serving this pasta with garlic bread and a fresh salad makes a perfect, well-rounded meal.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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