Spicy Chicken Bowties

If Spicy Chicken Bowties sounds like the kind of dinner that could rescue a busy weeknight and make you feel like you’ve got your life together—hi, welcome, you’re in the right kitchen. This is one of those “one pan + pasta pot” meals that tastes like you worked way harder than you actually did (my favorite kind of magic).

It’s creamy, it’s got a warm Cajun kick, and it’s packed with summer veggies that make you feel a little virtuous… even as you’re going back for seconds. This is comfort food with a tan.

Why You’ll Love This Spicy Chicken Bowties

• Weeknight-friendly: You’ll be eating in about 30 minutes, including the “stare into the fridge” time.
• Creamy + spicy balance: The half and half smooths out the heat so it’s bold, not painful.
• Veggies that actually taste good: Zucchini, bell pepper, tomatoes, jalapeño—basically summer in a skillet.
• Great for picky eaters (with tweaks): You can dial the spice up or down without losing flavor.

And if your family is the “we like spicy… but not too spicy… but also not bland” crowd? This one hits the sweet spot.

Ingredients You’ll Need

Here’s what’s going into this bowl of joy:

• 6 oz dry farfalle pasta (bowtie pasta)
• 1 large chicken breast (about 8 oz)
• 2 tsp Cajun seasoning (Slap Ya Mama is a fave)
• 2 tsp avocado oil (or olive oil)
• 1/2 cup diced orange bell pepper
• 2/3 cup thinly sliced zucchini
• 2 tbsp minced jalapeño (remove seeds/membranes for milder)
• 1/3 cup diced tomato (or halved cherry tomatoes)
• 1/3 cup chopped green onions, divided
• 2 tsp tomato paste
• 1 garlic clove, minced
• 1/2 tsp crushed red pepper flakes, plus more for serving
• 1 cup half and half (or heavy cream)
• 1/4 cup grated parmesan, plus more for serving
• Salt + freshly cracked black pepper

Little note from me (Aneta): If you’re thinking, “Do I really need the tomato paste?”—yes. It’s the tiny ingredient doing the most. Like the friend who brings ice and cups to the party and saves the whole evening.

How to Make Creamy Spicy Chicken Pasta with Summer Vegetables

This is your step-by-step, no-stress game plan.

1) Season the chicken

Pat your chicken breast dry (this helps it brown instead of steam—nobody wants pale chicken).
Season with Cajun seasoning, using about ½ teaspoon per side. Let it rest at room temperature for 10–15 minutes while you chop the vegetables.

Why rest? It helps the seasoning stick, and the chicken cooks more evenly. (Also it gives you time to pretend you’re hosting a cooking show.)

2) Cook the chicken until juicy and browned

Heat avocado oil in a large nonstick pan over medium heat.
Cook chicken for 4–5 minutes per side until it’s crusty and browned, and the internal temp hits 165°F.

Transfer to a plate and tent with foil to keep warm.

• Pro tip: Don’t slice it yet—let it rest so the juices stay inside. Slicing too early is basically telling your chicken, “Please dry out.”

3) Sauté the summer veggies

In the same pan (do NOT wash it—those browned bits are flavor), add:

• zucchini
• orange bell pepper
• jalapeño

Cook for 6–7 minutes, stirring occasionally, until softened. Scrape up any browned bits and mix them in.

This is the moment your kitchen starts smelling like you know what you’re doing.

4) Add tomatoes, green onions, and tomato paste

Add:

• tomatoes
• most of the green onions (save a little for topping)
• tomato paste
• a pinch of salt

Cook about 5 minutes, stirring now and then.

Now start your pasta:
Bring salted water to a boil and cook farfalle until al dente—about 1 minute less than package directions (usually 10–12 minutes for farfalle). You want the pasta to finish right around when your sauce is ready.

5) Build that spicy, creamy sauce

Stir garlic and crushed red pepper flakes into the veggies. Cook 1 minute (just enough to wake up the garlic—don’t let it burn).

Lower heat to medium-low, then stir in the half and half. Bring to a gentle simmer.

Let it simmer for 6–7 minutes, stirring frequently, until thickened. Taste and season with salt and pepper.

Important: Keep it gentle—this sauce is creamy and delicate, not a “boil it like soup” situation.

6) Toss pasta into the sauce (and don’t forget the pasta water!)

Add cooked pasta to the pan and toss to coat in that spicy cream sauce.

Stir in parmesan until melted.

Now here’s the trick that makes it restaurant-level creamy:
Save your pasta water. Add it 1–2 tablespoons at a time, tossing after each splash, until the sauce becomes glossy and silky.

Pasta water is basically liquid gold. Starchy, salty, and weirdly magical.

7) Slice chicken and serve

Slice the rested chicken and pile it on top of your pasta (or toss it in—your call).

Serve immediately with:

• extra crushed red pepper
• remaining green onions
• extra parmesan

This is the part where everyone suddenly “wanders into the kitchen” like they weren’t just claiming they weren’t hungry.

My Favorite Tips (So Dinner Doesn’t Get Dramatic)

• Want it less spicy? Remove jalapeño seeds and membranes, and skip extra red pepper flakes at the end.
• Want it spicier? Add a pinch more red pepper flakes or a dash of hot sauce right into the cream.
• Chicken breast hack: If your breast is thick, slice it in half lengthwise before seasoning. It cooks faster and stays juicy.
• Sauce too thick? Pasta water fixes it. A splash at a time. You’re in control.
• Sauce looks a little lumpy? Don’t panic. Parmesan can clump if the heat’s too high—just lower the heat and stir. It’ll smooth out. (Cooking isn’t a test. It’s dinner.)

A Little Story From My Kitchen

This creamy, spicy chicken pasta with summer vegetables became my go-to during peak “everything is busy” season—work, errands, life, you know the drill. One night I threw it together thinking, “This will be fine.”

My family ate it so fast I didn’t even sit down before someone asked, “Are there leftovers?”

Reader… there were not.

Now I make it when I want something cozy but still bright and fresh. It’s like comfort food that didn’t forget to put on deodorant.

FAQs About Spicy Chicken Bowties

Bring On the Bowties

If you’re craving something bold, comforting, and just a little bit sassy, Spicy Chicken Bowties deserves a spot in your dinner rotation. It’s creamy, it’s colorful, and it tastes like a meal you’d order out—except you’re eating it in sweatpants, and no one is charging you $19 for parmesan.

Make it tonight, sprinkle extra green onions on top like you’re a Food Network star, and enjoy every spicy, creamy bite of your Spicy Chicken Bowties magic.

Keep the Chicken Magic Going

• If you loved the creamy kick in Spicy Chicken Bowties, you’ll probably fall hard for this cozy cousin: Creamy Cajun Chicken Spaghetti for spicy pasta nights.
• Want another fast dinner that’s creamy, cheesy, and totally weeknight-friendly? Try Garlic Parmesan Chicken Tortellini when you need comfort in a bowl.
• If you’re craving more “summer veggies + creamy sauce” vibes, you’ll love Boursin Orzo Bake with chicken and veggies for an easy one-pan meal.
• And for a lighter-but-still-satisfying option (perfect when you want something fresh on the side), make Avocado Chicken Salad that’s bright, creamy, and meal-prep friendly.

And if you make this recipe, I’d love to hear how it turned out—leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ (be honest… but if it made you do a happy little pasta dance, I won’t stop you from giving it five!).

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