Description
This Spicy Chicken Bowtie Pasta is an easy 30-minute dinner made with juicy Cajun-seasoned chicken, tender farfalle pasta, fresh summer vegetables, and a creamy Parmesan sauce. It’s the perfect balance of spicy, creamy, and comforting for busy weeknights or family dinners.
Ingredients
Scale
- 6 oz dry farfalle (bowtie) pasta
- 1 large chicken breast (about 8 oz)
- 2 tsp Cajun seasoning
- 2 tsp avocado oil (or olive oil)
- ½ cup diced orange bell pepper
- ⅔ cup thinly sliced zucchini
- 2 tbsp minced jalapeño (remove seeds for less heat)
- ⅓ cup diced tomato (or halved cherry tomatoes)
- ⅓ cup chopped green onions, divided
- 2 tsp tomato paste
- 1 garlic clove, minced
- ½ tsp crushed red pepper flakes, plus more for serving
- 1 cup half and half (or heavy cream)
- ¼ cup freshly grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
Instructions
- Season both sides of the chicken breast with Cajun seasoning and let it rest for 10–15 minutes while preparing the vegetables.
- Heat avocado oil in a large skillet over medium heat. Cook the chicken for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F. Remove and cover loosely with foil.
- In the same skillet, cook the zucchini, bell pepper, and jalapeño for 6–7 minutes, stirring occasionally and scraping up the browned bits from the pan.
- Add the tomatoes, most of the green onions, tomato paste, and a pinch of salt. Cook for another 5 minutes.
- Meanwhile, cook the bowtie pasta in salted water until al dente. Reserve ½ cup of pasta water before draining.
- Stir the garlic and crushed red pepper flakes into the vegetables and cook for 1 minute.
- Reduce the heat to medium-low. Pour in the half and half and simmer gently for 6–7 minutes until slightly thickened.
- Stir in the Parmesan cheese until melted and smooth.
- Add the cooked pasta and toss until coated. Stir in reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Slice the chicken and serve over the pasta. Garnish with extra Parmesan, green onions, and crushed red pepper flakes.
Notes
- Reserve the pasta water—it helps create a silky, restaurant-style sauce.
- Remove the jalapeño seeds for a milder dish.
- Freshly grated Parmesan melts much better than pre-shredded cheese.
- Heavy cream can be substituted for an extra-rich sauce.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Cajun-Inspired
Nutrition
- Serving Size: 1 bowl (¼ recipe)
- Calories: 535 kcal
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg