Generously season the chicken breasts on all sides with Cajun seasoning and set them aside. This resting time lets the seasoning soak in, ensuring bold, even flavor. Meanwhile, use this time to chop your vegetables for a streamlined cooking process.

Heat the avocado oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown and just cooked through. Remove the chicken from the skillet, cover it with foil, and set it aside to rest. This keeps it juicy and flavorful.

Using the same skillet without cleaning it (you want those flavorful bits), add the zucchini, bell peppers, and jalapeño. Stir occasionally to cook them until they’re tender yet crisp, about 7 minutes. This step imbues the vegetables with the chicken’s savory flavor.

Lower the heat slightly and stir in the tomato paste, diced tomatoes, chopped garlic, and crushed red pepper flakes. Allow everything to simmer together for 5 minutes, helping the flavors meld beautifully. Separately, start boiling the farfalle pasta in well-salted water until al dente.

Reduce the skillet to low heat and pour in the half and half. Stir the sauce continuously for about 6-7 minutes as it thickens slightly. Add salt and black pepper to taste. For extra depth, grate in some Parmesan cheese while stirring.

Drain the cooked pasta, saving about ½ cup of the pasta cooking water. Combine the farfalle with the sauce in the skillet, tossing until every bowtie is coated. Add reserved pasta water, a spoonful at a time, to reach your desired sauce consistency.

Thinly slice the cooked chicken breasts and arrange them beautifully over the creamy pasta. Garnish generously with green onions, more Parmesan, and an optional sprinkle of crushed red pepper flakes. Serve immediately and savor every spicy, creamy bite!