Description

This Spicy Chicken Pasta with Vegetables recipe features tender chicken breast seasoned with Cajun spices, tossed with sautéed fresh vegetables, and combined with farfalle pasta in a creamy, spicy sauce. Perfectly balanced with a hint of heat from jalapenos and crushed red pepper, it’s a flavorful weeknight dinner that’s both hearty and satisfying.

Ingredients

Scale

Pasta

6 oz. dry Farfalle (Bowtie) Pasta

Chicken and Seasoning

8 oz. Chicken Breast
2 tsp. Cajun Seasoning
2 tsp. Avocado oil
Salt & freshly cracked Black Pepper (to taste)

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

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

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Instructions

Season the chicken: Season the chicken breast with 2 tsp. Cajun seasoning, applying about ½ tsp. per side. Let the chicken rest at room temperature for 10-15 minutes while you prepare the vegetables.
Cook the chicken: Heat 2 tsp. avocado oil in a large nonstick pan over medium heat. Add the chicken and cook for 4-5 minutes per side until it develops a crusty browned exterior and the internal temperature reaches 165°F. Remove chicken and tent with foil to keep warm.
Sauté the vegetables: In the same pan, add zucchini, orange bell pepper, and jalapenos. Cook for 6-7 minutes, stirring occasionally, until the vegetables soften and browned bits release from the pan into the mix.
Add remaining veggies and start pasta: Stir in diced tomatoes, half of the green onions, tomato paste, and a pinch of salt. Cook for about 5 minutes. Meanwhile, bring salted water to a boil and cook the farfalle pasta until al dente, about 11 minutes (one minute less than package instructions).
Create the sauce: Add minced garlic and ½ tsp. crushed red pepper to the vegetable mixture and cook for 1 minute. Reduce heat to medium-low and stir in 1 cup 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: Drain the pasta, reserving some pasta water. Add pasta to the pan and toss well with the creamy sauce. Stir in grated Parmesan cheese and mix until combined. Add reserved pasta water a tablespoon at a time to achieve desired sauce creaminess.
Serve: Divide the spicy chicken pasta between warm bowls. Garnish with remaining chopped green onions, extra crushed red pepper, and more Parmesan cheese if desired. Serve immediately.

Notes

Adjust crushed red pepper to your heat preference; the dish is delicious with or without the spicy kick.
Serve with garlic bread and a fresh salad to complement the meal.
Use half and half or heavy cream based on your desired richness.
Reserve pasta water to thin the sauce and help it cling to the pasta better.
Make sure chicken reaches internal temperature of 165°F for safety and juiciness.

Nutrition

Serving Size: 1 serving
Calories: 600 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 5 g
Protein: 40 g
Cholesterol: 95 mg