Creamy, Spicy Chicken Pasta with Summer Vegetables
Introduction
Imagine biting into a forkful of creamy, spicy chicken pasta, loaded with fresh summer vegetables. The combination of tender chicken, perfectly cooked pasta, and a rich, spicy cream sauce makes this dish a summertime favorite. It’s not only delicious but also a great way to use up those seasonal vegetables from your garden or local market.
Preparing the Ingredients
Prepping the Chicken
Start by slicing the chicken into bite-sized pieces. Season with salt, pepper, and a pinch of red pepper flakes for a bit of heat.
Selecting and Chopping Vegetables
Choose fresh, vibrant summer vegetables. Chop zucchini and bell peppers into small pieces, halve the cherry tomatoes, and slice the corn off the cob.
Getting the Pasta Ready
Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Drain and set aside.
Cooking the Chicken
Heat a bit of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Creating the Cream Sauce
Essential Ingredients
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup chicken broth
Step-by-Step Process
- In the same skillet, add a bit more olive oil if needed and sauté the minced garlic until fragrant.
- Pour in the chicken broth and let it reduce slightly.
- Stir in the heavy cream and bring to a simmer.
- Add the Parmesan cheese and stir until the sauce is smooth and creamy.
Incorporating Spices
To give the sauce its spicy kick, add red pepper flakes according to your heat preference. Season with Italian seasoning, salt, and pepper to taste. Balance the flavors until you get the perfect mix of creamy and spicy.
Cooking the Pasta
Best Types of Pasta for This Dish
Penne and fettuccine work particularly well as they hold the sauce beautifully. Cook the pasta until al dente, ensuring it remains slightly firm to the bite.
Adding Summer Vegetables
Seasonal Vegetable Options
Besides zucchini, bell peppers, cherry tomatoes, and corn, you can also consider adding green beans, asparagus, or spinach.
How to Retain Vegetable Crunch
Add the chopped vegetables to the skillet with the sauce and cook for just a few minutes. The goal is to heat them through while maintaining their crispness.
Combining Everything Together
Add the cooked chicken back into the skillet with the sauce and vegetables. Then, add the drained pasta and toss everything together until well combined and coated with the creamy sauce.
Serving Suggestions
Top your creamy, spicy chicken pasta with fresh basil and extra Parmesan cheese. Serve it with a side of garlic bread and a simple green salad for a complete meal.
Variations of the Recipe
Vegetarian Version
Omit the chicken and add more vegetables or use a plant-based chicken substitute.
Lighter Options
Use half-and-half instead of heavy cream and reduce the amount of cheese for a lighter version.
Different Spice Levels
Adjust the amount of red pepper flakes to control the heat. For a milder version, reduce the amount, or for a spicier kick, add more.
Tips for the Best Creamy, Spicy Chicken Pasta
- Enhancing Creaminess: For an extra creamy sauce, add a bit of cream cheese.
- Adjusting Spice Levels: Always start with a small amount of red pepper flakes and adjust to taste.
Common Mistakes to Avoid
- Overcooking Pasta: Always cook pasta to al dente, as it will continue to cook slightly when mixed with the sauce.
- Undercooking Vegetables: Ensure vegetables are cooked just enough to retain their crunch without being raw.
FAQs
Can I use store-bought cream sauce?
Yes, store-bought Alfredo or cream sauce can be used as a shortcut.
What type of chicken works best?
Boneless, skinless chicken breasts or thighs are ideal for this recipe.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can this dish be made ahead of time?
Yes, you can prep the ingredients and make the sauce ahead of time. Combine everything just before serving.
How can I make it gluten-free?
Use gluten-free pasta and ensure that all other ingredients are gluten-free.
Conclusion
Creamy, spicy chicken pasta with summer vegetables is a delicious and versatile dish that’s perfect for summer. With fresh, seasonal ingredients and a rich, flavorful sauce, it’s sure to become a favorite. So, grab your ingredients and give it a try—you’ll be glad you did!
Creamy, Spicy Chicken Pasta with Summer Vegetables
Imagine biting into a forkful of creamy, spicy chicken pasta, loaded with fresh summer vegetables. The combination of tender chicken, perfectly cooked pasta, and a rich, spicy cream sauce makes this dish a summertime favorite. It’s not only delicious but also a great way to use up those seasonal vegetables from your garden or local market.
Ingredients
- 6 oz. dry Farfalle (Bowtie) Pasta
- 8 oz. Chicken Breast
- 2 tsp. Cajun Seasoning
- 2 tsp. Avocado oil
- 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
- 2 tsp. Tomato Paste
- 1 clove Garlic minced
- 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
Instructions
Season chicken with Cajun seasoning, ½ tsp. per side. Set the seasoned chicken aside to rest at room temperature for about 10-15 minutes while you chop the vegetables.
After the chicken rests, heat avocado oil in a large, nonstick pan over medium heat. Cook chicken in the oil for about 4-5 minutes per side until it has a crusty browned exterior and the internal temperature reaches 165 F. Transfer the cooked chicken to a plate and tent with foil to keep warm.
In the same pan, cook sliced zucchini, chopped bell pepper, and minced jalapenos for 6-7 minutes, stirring occasionaly, until softened. Scrape any browned bits from the pan into the veggies as they cook.
Add tomatoes, green onions, and tomato paste with a pinch of salt. Cook for about 5 minutes, stirring occasionally. Start boiling the farfalle (bowtie) pasta in salted water around this time, and cook the pasta until al dente, which is about one minute less than the package directions call for (usually 10-12 minutes for farfalle pasta). (The pasta should finish around the same time as the creamy sauce).
Stir garlic and crushed red pepper into the pan with the cooked vegetables, and cook for 1 minute. Turn the heat beneath the pan to medium-low, stir in half and half, and bring to a gentle simmer. Allow the half and half to gently simmer for 6-7 minutes, stirring frequently, until thickened. Taste and season with salt and pepper as needed.
Add the cooked pasta to the pan and toss to coat it in the spicy cream sauce. Grate in parmesan cheese and stir to combine. Don't discard the pasta water! Add pasta water, a tablespoon or two at a time, and continue tossing everything together until the sauce is as creamy as you like it!
Divide the pasta between warm bowls, and serve immediately with more crushed red pepper, green onions, and parmesan cheese on top.