This Spicy Chicken Pasta is a tasty mix of tender chicken, spicy sauce, and fresh summer veggies like zucchini and bell peppers. It’s perfect for a warm day!
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini for its twists and folds, which hold onto the sauce beautifully. If you can’t find rotini, any short pasta like penne or fusilli works well too!
Chicken Breasts: Boneless, skinless chicken breasts are a favorite for their lean protein. If you prefer dark meat, chicken thighs work great too and are often juicier.
Spices: Smoked paprika gives a wonderful smoky flavor, but if you want it milder, just use regular paprika. Chili powder and cayenne pepper help kick things up a notch—adjust them based on your spice tolerance.
Fresh Veggies: Zucchini and cherry tomatoes add color and nutrients. If they’re out of season, feel free to swap in bell peppers, asparagus, or even spinach for variety. Fresh vegetables are key for this dish!
Parmesan Cheese: It adds a nice salty touch. If you’re looking for a dairy-free option, nutritional yeast can provide a cheesy flavor without the dairy.
What’s the Best Way to Cook Chicken for this Pasta?
Cooking the chicken perfectly is crucial for this dish. You want it juicy and flavorful! Here’s how to do it:
- Start by patting the chicken breasts dry to help the spices stick better.
- Use medium-high heat to get a nice sear. This helps lock in the moisture!
- Cook for about 5-7 minutes per side, depending on thickness. Always check that the internal temperature reaches 165°F.
- Let the chicken rest after cooking. This helps keep it juicy when you slice it.
Using these techniques and tips will help you create a delicious Spicy Chicken Pasta that’s satisfying and fun! Enjoy!
Spicy Chicken Pasta with Fresh Summer Veggies
Ingredients You’ll Need:
Pasta Base:
- 8 oz rotini pasta (or any short pasta)
- 2 tablespoons olive oil, divided
Chicken:
- 1 lb boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust to spice preference)
- Salt and freshly ground black pepper, to taste
Fresh Veggies:
- 1 small zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
For The Sauce:
- 1/2 cup marinara or tomato sauce
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Fresh basil leaves, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish! You’ll spend about 10 minutes prepping your ingredients, 15 minutes cooking everything, and 5 minutes to plate and garnish. A quick and flavorful meal ready in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add in the rotini pasta. Cook according to the package directions until it’s al dente (usually about 8-10 minutes). Once done, drain the pasta and set it aside for later.
2. Season the Chicken:
While your pasta is cooking, let’s get the chicken ready! In a small bowl, mix together the smoked paprika, chili powder, garlic powder, cayenne pepper, salt, and black pepper. This spice mix is what gives the chicken its delicious, spicy flavor!
3. Cook the Chicken:
Pat the chicken breasts dry with a paper towel. Rub one tablespoon of olive oil over both sides of the chicken, then coat it evenly with the spice mix. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side, until they are fully cooked and golden brown. Once done, remove the chicken from the skillet and allow it to rest for a few minutes before slicing it into strips.
4. Sauté the Veggies:
In the same skillet, add the sliced zucchini and halved cherry tomatoes. Sauté them for about 3-4 minutes until they are tender but still have a nice crispness. This is where the fresh summer flavors come to life!
5. Add Garlic and Sauce:
Add the minced garlic and red pepper flakes (if using) to the vegetables and cook for another minute. You’ll notice the lovely aroma filling your kitchen! Next, stir in the marinara sauce and let it warm through for about 2 minutes.
6. Combine Everything:
Now, add your cooked pasta to the skillet and gently toss everything together, letting the spicy tomato sauce coat the pasta and veggies nicely.
7. Finish and Serve:
Remove the skillet from heat and stir in the grated Parmesan cheese. It will melt beautifully into the pasta! Serve the pasta topped with your sliced spicy chicken, a sprinkle of extra Parmesan, and a handful of fresh basil for that burst of flavor.
This dish is a delightful mix of spice, flavor, and color. Enjoy every delicious bite!
FAQ for Spicy Chicken Pasta with Fresh Summer Veggies
Can I Use Different Pasta Types?
Absolutely! While rotini is great for holding the sauce, you can use any short pasta like penne, fusilli, or even farfalle. Just adjust the cooking time according to the pasta you choose!
How Can I Adjust the Spice Level?
If you prefer a milder dish, simply reduce the cayenne pepper and chili powder in the spice mix. You can also omit the red pepper flakes entirely, or serve it with hot sauce on the side for those who enjoy a little kick!
Can I Make This Recipe Vegetarian?
Yes! To make it vegetarian, skip the chicken and add extra summer veggies like bell peppers, asparagus, or mushrooms. You can also incorporate plant-based protein options like chickpeas or tofu for added texture and protein.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of marinara sauce or water to keep it moist.
