This Spicy Chicken Pasta is bursting with flavor! Juicy chicken, perfectly cooked pasta, and fresh summer veggies come together in a tasty, zesty sauce that everyone will love.
Honestly, it’s a perfect dish for those hot days when you want something light but still full of excitement. I adore how colorful it looks on the plate—makes me feel like a chef! 🍽️
Key Ingredients & Substitutions
Pasta: I use farfalle, but any pasta like penne, fusilli, or spaghetti would work well too. Just cook it al dente for the best texture!
Chicken: Boneless, skinless chicken breasts are great, but you can substitute with ground chicken or even turkey. For a vegetarian option, try chickpeas or tofu.
Vegetables: Zucchini and cherry tomatoes give a fresh taste. You can swap these for bell peppers, asparagus, or even broccoli if you prefer. Use any seasonal veggies you love!
Cream: Heavy cream makes the sauce rich, but you can substitute coconut milk for a dairy-free option or Greek yogurt if you want a lighter version.
Cheese: Parmesan adds depth to the sauce, but Pecorino Romano or nutritional yeast for a vegan twist can also be used.
How Do You Cook Chicken to Perfection?
Cooking chicken breast can be tricky, but here’s how to do it right! First, make sure your chicken is at room temperature before cooking. Season generously for the best flavor.
- Heat the skillet before adding chicken. This helps get a nice golden brown sear.
- Cook on medium-high heat for about 6-7 minutes on each side. Don’t rush it—let it form that nice crust!
- Always let your chicken rest for a few minutes after cooking. This keeps it juicy.
How Can You Make the Sauce Creamy and Flavorful?
To achieve a creamy sauce with loads of flavor, first sauté your onions and garlic until soft. This builds the base. Stir in the cream and cheese over low heat until combined.
- If the sauce is too thick, add a little of the reserved pasta water, which has starch to help it cling.
- Don’t forget the spices! Red chili flakes add heat; adjust depending on your taste.
Spicy Chicken Pasta with Fresh Summer Veggies
Ingredients You’ll Need:
Pasta & Chicken:
- 8 oz farfalle (bow-tie) pasta
- 2 boneless, skinless chicken breasts
Veggies:
- 1 medium zucchini, thinly sliced
- 1 cup cherry tomatoes, halved (preferably yellow or red)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
Sauce Ingredients:
- 2 tbsp olive oil, divided
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp red chili flakes (adjust to taste)
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
Finish and Garnish:
- 1/4 cup chopped fresh basil or parsley
- 2 green onions, thinly sliced, for garnish
- Optional: A squeeze of fresh lemon juice for brightness
How Much Time Will You Need?
Gather around 30 minutes for this delicious dish! It takes about 10 minutes to prep the ingredients, and around 20 minutes to cook everything to perfection. Perfect for a quick dinner any day of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the farfalle pasta and cook it according to the package instructions until it’s al dente—this usually takes about 8-10 minutes. When it’s ready, drain it and set aside, but be sure to reserve about 1/2 cup of that pasta water for later!
2. Season and Cook the Chicken:
While the pasta is boiling, season both sides of the chicken breasts with salt, black pepper, smoked paprika, and half of the red chili flakes. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, until they are golden brown and cooked through. Once done, remove them from the skillet and let them rest for a few minutes before slicing thinly.
3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the onion and sauté for 2-3 minutes until it becomes translucent. Next, add the minced garlic and watch it closely—it only needs about 30 seconds to become fragrant!
4. Add the Zucchini and Tomatoes:
Now, add the sliced zucchini and cherry tomatoes to the skillet. Cook everything together for about 4-5 minutes, stirring gently to keep the veggies vibrant and tender, but not mushy.
5. Make the Creamy Sauce:
Lower the heat and pour in the heavy cream, followed by the grated Parmesan cheese and the remaining red chili flakes. Stir until the sauce is smooth and the cheese has melted. If your sauce seems a bit too thick, add a splash of the reserved pasta water until you reach your desired consistency!
6. Combine Everything:
Add the drained pasta into the skillet with the sauce and toss gently to coat every piece of pasta in that dreamy, spicy sauce!
7. Finish Up:
Stir in your fresh basil or parsley and adjust the seasoning to your liking with additional salt, pepper, and chili flakes. Now’s the time to get that flavor just right!
8. Plate and Serve:
Serve the pasta hot on plates, topped with the sliced chicken. Finish with a sprinkle of green onions and, if you like, a squeeze of fresh lemon juice for a bright pop of flavor. Enjoy right away and soak in all those fresh summer vibes!
FAQ for Spicy Chicken Pasta with Fresh Summer Veggies
Can I Use Whole Wheat or Gluten-Free Pasta in This Recipe?
Absolutely! Whole wheat pasta is a great option for added fiber, and gluten-free pasta will work just as well. Just keep an eye on the cooking time, as it may vary slightly from traditional pasta.
What Other Vegetables Can I Add?
Feel free to get creative! Bell peppers, spinach, asparagus, or even peas would make delicious additions. Just ensure they’re cooked until tender but still crisp for the best texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of cream or pasta water to keep it saucy.
Can I Make This Recipe Creamier?
Definitely! If you want an extra creamy sauce, try adding more heavy cream or a bit of cream cheese into the sauce. Just remember to adjust the seasoning as needed to keep the flavors balanced.
