Save to Pinterest A vibrant, sweet-and-spicy pasta dish featuring tender chicken, juicy cherries, and a subtle kick of jalapeño—perfect for summer evenings or an adventurous weeknight dinner.
I first tried pairing fruit with spicy ingredients on a hot July evening, and this pasta quickly became a family favorite for its surprising flavors and the way it lights up the dinner table.
Ingredients
- Chicken breasts: 2 large boneless, skinless, cut into bite-sized pieces (about 400 g)
- Fresh sweet cherries: 1 cup (150 g), pitted and halved
- Jalapeño: 1 large, seeded and finely diced
- Garlic: 3 cloves, minced
- Red onion: 1 small, finely chopped
- Fresh basil: 2 tablespoons, chopped
- Lemon zest: Zest of 1 lemon
- Penne or fusilli pasta: 350 g (12 oz)
- Heavy cream: 1/2 cup (120 ml)
- Parmesan cheese: 1/4 cup (25 g), grated
- Olive oil: 2 tablespoons
- Unsalted butter: 1 tablespoon
- Salt: 1/2 teaspoon, plus more for pasta water
- Black pepper: 1/4 teaspoon
- Crushed red pepper flakes: 1/2 teaspoon (optional)
Instructions
- Cook pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Sauté chicken:
- Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add to the skillet and sauté until golden and cooked through, about 5 to 7 minutes. Remove chicken and set aside.
- Sauté vegetables:
- In the same skillet, add remaining olive oil. Sauté red onion and jalapeño for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds.
- Add cherries:
- Stir in cherries and lemon zest. Cook for 2 minutes, allowing cherries to soften slightly.
- Combine and simmer:
- Return chicken to skillet. Lower heat to medium, pour in heavy cream, and stir until combined. Simmer for 2 to 3 minutes.
- Add pasta and cheese:
- Add cooked pasta and Parmesan cheese. Toss to coat, adding reserved pasta water as needed for a creamy sauce.
- Finish and serve:
- Remove from heat. Stir in fresh basil and crushed red pepper flakes, if using. Adjust seasoning to taste. Serve immediately, garnished with extra basil and Parmesan if desired.
Save to Pinterest Our family loves gathering around the table in June picking fresh cherries together, and this pasta is always greeted with excitement and laughter.
Required Tools
Large pot, large skillet, chef's knife, cutting board, colander, and a wooden spoon make all preparation and cooking steps manageable and smooth.
Allergen Information
This dish contains dairy from cream and Parmesan, and wheat from pasta. If using pre-grated cheese, check for possible traces of nuts or gluten.
Nutritional Information
Each serving has about 540 calories, 19 g total fat, 60 g carbohydrates, and 29 g protein.
Save to Pinterest Enjoy this Cherry Jalapeño Chicken Pasta hot for a lively dinner, and don't forget a little extra basil on top for a fresh finish.
Common Recipe Questions
- → Can I use frozen cherries?
Frozen cherries can be substituted, but thaw them first and drain excess juice to avoid thinning the sauce.
- → Is this dish very spicy?
The jalapeño offers mild spice. Adjust heat by including seeds or adding more chili flakes to taste.
- → What pasta shapes work best?
Penne and fusilli are ideal, but any short pasta that holds sauce will perform well in this vibrant dish.
- → Can I make this dairy-free?
Replace heavy cream with a dairy-free alternative and use nutritional yeast instead of Parmesan for a creamy finish.
- → What protein alternatives suit this dish?
Try turkey, pork, or tofu cubes for a variation with similar flavor profiles and texture in the final plate.
- → How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently to preserve texture and flavor.