• Season chicken breast with Cajun seasoning and let it rest while you prep the vegetables.
• Cook the seasoned chicken in a heated pan until browned and cooked through. Transfer to a plate and keep warm.
• In the same pan, sauté zucchini, bell pepper, and jalapeno until softened, scraping up any browned bits.
• Add tomatoes, half of the green onions, and tomato paste to the pan. Cook for 5 minutes, stirring occasionally.
• Boil salted water and cook pasta until al dente according to package directions.
• Stir minced garlic and crushed red pepper flakes into the vegetable mixture and cook for 1 minute. Reduce heat to medium-low.
• Pour in half and half and simmer until the sauce thickens. Season with salt and pepper to taste.
• Add the cooked pasta to the sauce and toss to coat. Gradually add reserved pasta water to reach desired creaminess.
• Stir in Parmesan cheese and the remaining green onions. Serve immediately with optional toppings.

Notes

• For a richer sauce, use heavy cream instead of half and half. Any small pasta shape works well. Use bell peppers of any color, but orange or red are preferred for sweetness.
• Adjust the heat level by removing seeds and membranes from the jalapeno. Cajun seasonings can be salty, so taste before adding extra salt.
• Do not discard pasta water; it is essential for achieving the perfect sauce consistency. Reheat leftovers in a pan with a splash of broth or water to loosen the sauce.

Storage

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

• Reheat in a small nonstick pan over medium-low heat. Add a splash of chicken broth, vegetable broth, or water to loosen the sauce.