Start by seasoning your chicken breast with Cajun seasoning—about half a teaspoon per side. Let it rest at room temperature for about 10–15 minutes while you chop your vegetables.

Heat avocado oil in a large nonstick pan over medium heat. Add your seasoned chicken breast and cook for about 4–5 minutes on each side until it develops a beautifully browned crust and reaches an internal temperature of 165 F. Transfer to a plate and tent with foil to keep warm.

In the same pan, add sliced zucchini, diced bell pepper, and minced jalapenos. Sauté for about 6–7 minutes until they soften up nicely, stirring occasionally.

Stir in diced tomatoes, chopped green onions (reserve some for garnish), tomato paste, and a pinch of salt. Cook for another five minutes while boiling salted water for the farfalle pasta.

Once veggies are tender, add minced garlic and crushed red pepper; cook for one minute before stirring in half-and-half. Bring to a gentle simmer and let it thicken over about six–seven minutes, stirring frequently.

Drain the farfalle pasta but reserve some pasta water. Add cooked pasta to the creamy veggie mixture and toss until well coated. Grate fresh parmesan cheese over top while mixing, adding reserved pasta water as needed for creaminess.

Divide the creamy spicy chicken pasta between warm bowls. Top with extra crushed red pepper flakes, remaining green onions, and more parmesan cheese if desired.