Description
This creamy, spicy chicken pasta with summer vegetables is a delightful and colorful dish combining tender Cajun-seasoned chicken, fresh summer veggies, and bowtie pasta in a luscious spicy cream sauce, perfect for a flavorful weeknight dinner.
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
- Season Chicken: Season chicken breast evenly on both sides with Cajun seasoning (about ½ tsp per side). Set aside at room temperature for 10-15 minutes to allow the flavors to penetrate while you prepare the vegetables.
- Cook Chicken: Heat avocado oil in a large nonstick pan over medium heat. Add the chicken and cook for approximately 4-5 minutes per side until the exterior is browned and the internal temperature reaches 165°F. Remove chicken from pan and tent with foil to keep warm.
- Sauté Vegetables: In the same pan, add zucchini, bell pepper, and jalapeno. Cook for 6-7 minutes, stirring occasionally until the vegetables soften and absorb browned bits from the pan, enhancing flavor.
- Add Tomatoes and Onions: Stir in diced tomatoes, half of the green onions, tomato paste, and a pinch of salt. Continue cooking for about 5 minutes, stirring occasionally. Meanwhile, start boiling salted water for the pasta.
- Cook Pasta: Cook farfalle pasta in boiling salted water until al dente, about 1 minute less than package instructions (generally 10-12 minutes). Timing is coordinated to finish with the sauce.
- Add Aromatics and Cream: Stir minced garlic and crushed red pepper into the vegetable mixture and cook for 1 minute. Reduce heat to medium-low and stir in half and half. Simmer gently for 6-7 minutes, stirring frequently, until the sauce thickens. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Drain pasta, reserving some pasta water. Add pasta to the pan and toss to coat with the cream sauce. Stir in grated parmesan cheese. Gradually add reserved pasta water, a tablespoon or two at a time, tossing until the sauce reaches your desired creaminess.
- Serve: Divide pasta between warmed bowls. Garnish with remaining green onions, additional crushed red pepper, and parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Allowing the chicken to rest with seasoning enhances flavor infusion.
- Using pasta water helps to adjust sauce consistency and adds silkiness.
- You can substitute heavy cream for half and half for an even richer sauce.
- Adjust the amount of jalapeno and crushed red pepper based on preferred spice level.
- Ensure the internal temperature of chicken reaches 165°F for safe consumption.
