Can I use a different pasta shape?

Absolutely. Bowties are fun (and they hold sauce nicely), but penne, rotini, or shells work great too. Just cook until al dente.

Can I swap the half and half?

Yes. Heavy cream makes it richer. You can use milk, but the sauce will be thinner and less creamy. If you go with milk, let it simmer a bit longer and lean on the parmesan for body.

What about different vegetables?

Go for it. Yellow squash, spinach, or even corn can fit right into this Creamy, Spicy Chicken Pasta with Summer Vegetables vibe. Just keep cook times in mind (spinach goes in at the very end).

How do I store leftovers?

Store in an airtight container for up to 3 days . Reheat gently on the stove or in the microwave with a splash of water or milk to loosen the sauce.

You can prep ingredients ahead (chop veggies, season chicken), but the sauce is best fresh. Creamy pastas thicken as they sit—still tasty, just a little less silky.

Spicy Chicken Bowties: Irresistibly Creamy in 30 Minutes

Description

Spicy Chicken Bowties is a creamy Cajun chicken pasta loaded with tender chicken, summer vegetables, and bowtie noodles tossed in a bold, silky sauce. This easy 30-minute dinner is perfect for busy weeknights when you want comfort food with a little kick.

Ingredients

Scale

6 oz dry farfalle pasta (bowtie pasta)
1 large chicken breast (about 8 oz)
2 tsp Cajun seasoning
2 tsp avocado oil (or olive oil)
1/2 cup diced orange bell pepper, stem and seeds removed
2/3 cup thinly sliced zucchini
2 tbsp minced jalapeño (seeds and membranes removed for milder heat)
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 cheese, plus more for serving
Salt and freshly cracked black pepper, to taste

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Instructions

Season chicken with Cajun seasoning (½ teaspoon per side). Let rest at room temperature for 10–15 minutes while chopping vegetables.
Heat avocado oil in a large nonstick skillet over medium heat. Cook chicken 4–5 minutes per side until browned and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
In the same skillet, cook zucchini, bell pepper, and jalapeño for 6–7 minutes until softened. Scrape up browned bits for extra flavor.
Add tomatoes, most of the green onions, tomato paste, and a pinch of salt. Cook 5 minutes, stirring occasionally.
Meanwhile, cook pasta in salted water until al dente (about 1 minute less than package directions). Reserve pasta water before draining.
Stir garlic and crushed red pepper flakes into the vegetables. Cook 1 minute. Reduce heat to medium-low and stir in half and half. Simmer gently for 6–7 minutes until thickened. Season with salt and pepper.
Add cooked pasta to the skillet. Stir in Parmesan cheese. Add reserved pasta water, 1–2 tablespoons at a time, until sauce reaches desired creaminess.
Slice chicken and add to pasta or serve on top. Garnish with remaining green onions, extra Parmesan, and red pepper flakes. Serve immediately.

Notes

For less heat, omit extra red pepper flakes and fully remove jalapeño seeds.

For extra spice, add a dash of hot sauce or additional Cajun seasoning.

Heavy cream creates a richer sauce; half and half keeps it lighter.

Store leftovers in an airtight container up to 3 days. Reheat with a splash of milk or water to loosen sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 95 mg