Sweet-and-spicy pasta with chicken, cherries, and jalapeño brings playful flavor to any dinner table.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
→ Produce
02 - 1 cup fresh sweet cherries, pitted and halved
03 - 1 large jalapeño, seeded and finely diced
04 - 3 cloves garlic, minced
05 - 1 small red onion, finely chopped
06 - 2 tablespoons fresh basil, chopped
07 - zest of 1 lemon
→ Pasta
08 - 12 oz penne or fusilli pasta
→ Dairy
09 - 1/2 cup heavy cream
10 - 1/4 cup grated Parmesan cheese
→ Pantry
11 - 2 tablespoons olive oil
12 - 1 tablespoon unsalted butter
13 - 1/2 teaspoon salt, plus more for pasta water
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon crushed red pepper flakes (optional)
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water and drain.
02 - Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Season chicken pieces with salt and black pepper. Add to the skillet and sauté until golden and cooked through, about 5 to 7 minutes. Transfer chicken to a plate and set aside.
03 - Add the remaining tablespoon olive oil to the skillet. Add red onion and jalapeño; sauté for 2 to 3 minutes until tender. Stir in the garlic and cook for 30 seconds until fragrant.
04 - Add cherries and lemon zest to the skillet. Sauté for 2 minutes, allowing the cherries to soften.
05 - Return the chicken to the skillet. Reduce heat to medium, pour in heavy cream, and stir until smooth. Simmer for 2 to 3 minutes.
06 - Add cooked pasta and grated Parmesan cheese to the skillet. Toss until evenly coated, adding reserved pasta water gradually to reach desired sauce consistency.
07 - Remove from heat, stir in fresh basil and crushed red pepper flakes if desired. Taste and adjust seasoning; serve at once, garnished with extra basil and Parmesan as preferred.
