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Spicy Chicken Pasta with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 22 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Spicy Chicken Pasta with Vegetables recipe combines tender Cajun-seasoned chicken with a creamy, flavorful sauce packed with fresh vegetables. Perfectly cooked farfalle pasta is tossed in a spicy cream sauce, enriched with Parmesan cheese and a kick of jalapeno and crushed red pepper. This dish is a delicious, satisfying meal that’s easy to prepare and ideal for a cozy dinner.

Ingredients

Scale

Protein and Seasonings

  • 8 oz. Chicken Breast
  • 2 tsp. Cajun Seasoning
  • 2 tsp. Avocado oil
  • 1 clove Garlic minced
  • 1/2 tsp. Crushed Red Pepper plus more for serving
  • 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

Other Ingredients

  • 6 oz. dry Farfalle (Bowtie) Pasta
  • 2 tsp. Tomato Paste
  • 1 cup Half and Half or heavy cream
  • 1/4 cup grated Parmesan Cheese

Instructions

  1. Season the Chicken: Season the chicken breast evenly with 2 tsp. Cajun seasoning, about ½ tsp. per side. Let the chicken rest at room temperature for 10-15 minutes while preparing the vegetables.
  2. Cook the Chicken: Heat 2 tsp. avocado oil in a large nonstick pan over medium heat. Cook the chicken for 4-5 minutes per side until it develops a crusty browned exterior and reaches an internal temperature of 165°F. Transfer 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 jalapeno. Cook for 6-7 minutes, stirring occasionally, scraping up any browned bits from the pan into the vegetables until softened.
  4. Add Tomatoes and Onions: Add the diced tomato, 1/3 cup chopped green onion, tomato paste, and a pinch of salt. Cook for about 5 minutes, stirring occasionally while you start boiling the farfalle pasta in salted water.
  5. Cook the Pasta: Boil the farfalle pasta until al dente, about 11 minutes, one minute less than package directions. The pasta will finish cooking around the same time as the sauce.
  6. Add Garlic and Red Pepper: Stir minced garlic and ½ tsp. crushed red pepper into the vegetable mixture. Cook for 1 minute, then reduce heat to medium-low.
  7. Make the Cream Sauce: Pour in 1 cup half and half, bring to a gentle simmer. Let it simmer for 6-7 minutes, stirring frequently, until the sauce thickens. Season with salt and black pepper to taste.
  8. Toss Pasta in Sauce: Add the cooked pasta to the pan, tossing to coat in the creamy spicy sauce. Stir in 1/4 cup grated Parmesan cheese until combined. Add reserved pasta water, one or two tablespoons at a time, to achieve desired creaminess.
  9. Serve: Divide pasta between warm bowls. Top with extra crushed red pepper, chopped green onions, and Parmesan cheese. Serve immediately.

Notes

  • Adjust the amount of crushed red pepper to your preferred spice level; the dish is still delicious without much heat.
  • For added flavor, serve with garlic bread and a fresh salad.
  • Use half and half for a lighter sauce or heavy cream for richer texture.
  • Reserve pasta cooking water to help loosen and enhance the sauce’s creaminess as needed.

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