Creamy, spicy chicken pasta tossed with fresh summer vegetables makes a vibrant and comforting dish bursting with flavor.

Scale

12 oz penne pasta

2 tbsp olive oil

2 chicken breasts, cut into bite-sized pieces

1 red bell pepper, sliced

1 zucchini, sliced

1 cup cherry tomatoes, halved

3 cloves garlic, minced

1 tsp red pepper flakes

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

Fresh basil leaves, chopped (for garnish)

1. Cook pasta according to package instructions until al dente. Drain and set aside.

2. Heat olive oil in a large skillet over medium heat.

3. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 6-7 minutes.

4. Add garlic, red pepper flakes, red bell pepper, zucchini, and cherry tomatoes. Sauté for 4-5 minutes until vegetables are tender.

5. Pour in heavy cream and bring to a gentle simmer.

6. Stir in Parmesan cheese until sauce thickens slightly.

7. Add cooked pasta to the skillet and toss everything together to coat well.

8. Garnish with chopped fresh basil and serve immediately.

Adjust red pepper flakes to control spiciness.

Substitute heavy cream with coconut milk for a dairy-free version.

Add spinach or kale for extra greens.

Keywords: creamy, spicy, chicken, pasta, summer vegetables