Save Cherry Jalapeño Chicken Pasta brings a sweet and spicy twist to your table with tender chicken, juicy seasonal cherries, and just enough jalapeño heat to keep things lively. This recipe was born one night when I craved something refreshing yet hearty during cherry season. Now it is a summer staple that my whole family requests on repeat.
The first time I tossed cherries into pasta my family was skeptical. After the first bite their plates were clean in minutes. It is unexpectedly delicious and fun to make with kids who love pitting cherries.
Ingredients
- Chicken breast: Ensures lean protein and keeps the dish filling. Look for pink firm pieces without much moisture.
- Sweet fresh cherries: Add pop color and juice. Choose ones that are deep red and glossy.
- Jalapeño: Offers mild heat and crunch. Select firm shiny jalapeños for best flavor.
- Red onion: Delivers subtle sweetness and color. A small one with tight skin is ideal.
- Garlic: Infuses depth that builds the whole base. Use plump cloves for freshness.
- Fresh basil: Brings a pop of herbal brightness. Bright green leaves are a must.
- Lemon zest: Gives citrus zing and lifts the creamy sauce. Finely grate from unwaxed lemons.
- Penne or fusilli pasta: Holds the sauce in every curve. Choose high quality wheat pasta for best results.
- Heavy cream: Forms the luscious sauce. Use real cream for flavor and silkiness.
- Grated Parmesan: Melds into the sauce for savory flavor. Freshly grate for the creamiest results.
- Olive oil and butter: Work together for a flavorful sauté.
- Salt and black pepper: Season each layer
- Crushed red pepper flakes: Add optional extra heat
- Pro tip: Choose ripe fruit and fresh dairy for best results. If using store bought pre grated Parmesan check for anti-caking agents which can affect melting.
Instructions
- Boil the Pasta:
- Fill a large pot with water and add a generous amount of salt. Bring it to a rolling boil then add your pasta. Cook until the pasta is just al dente checking a couple of minutes before the box recommends. Drain and reserve half a cup of the starchy water
- Sauté the Chicken:
- Heat one tablespoon olive oil and the butter in a wide skillet over medium high. Pat chicken pieces dry and season with salt and pepper so they brown evenly. Add chicken in a single layer and let them cook undisturbed for about three minutes before flipping. Sauté until all sides are golden and the pieces are cooked through which should take about five to seven minutes. Remove to a plate and keep them warm
- Build the Flavor Base:
- Add the remaining olive oil to the empty skillet. Pour in the finely chopped red onion and jalapeño. Sauté them for two to three minutes until fragrant and softened but not browned. Add the minced garlic and cook only thirty seconds stirring constantly so it does not burn
- Add Cherries and Zest:
- Scatter the halved sweet cherries and freshly grated lemon zest into the skillet. Let everything cook for two minutes gently stirring so the cherries start to soften and give up some of their juices
- Creamy Chicken Return:
- Return chicken to the skillet with all its resting juices. Lower heat to medium and add heavy cream. Stir until everything is coated and the cream is fully warmed through. Let it simmer two to three minutes so the flavors marry and the sauce thickens a bit
- Combine Pasta and Cheese:
- Add cooked pasta directly to the skillet with grated Parmesan. Toss everything gently. If the sauce feels too thick add a splash of reserved pasta water until creamy and glossy
- Finish with Freshness:
- Remove pan from heat. Sprinkle in chopped basil and a pinch of crushed red pepper flakes if you love extra kick. Taste and add salt or pepper as needed
- Serve:
- Heap the pasta onto plates and top with extra basil and Parmesan if desired. Serve immediately for best texture
Save Cherries are my favorite part because they melt into the sauce and add a pop of color and tartness. Once when my son helped pit cherries he declared them the absolute star of every bowl.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of milk or pasta water to keep it creamy. Avoid microwaving too long so the chicken stays tender.
Ingredient Substitutions
If cherries are out of season swap in pitted plums or halved sweet grapes. Pork tenderloin can replace chicken for a different protein. Use a dairy free cream and vegan Parmesan for a plant based twist.
Serving Suggestions
Serve with a crisp green salad tossed with lemon vinaigrette. Garlic bread or focaccia are delicious for soaking up sauce. This dish also pops alongside grilled asparagus or tender crisp broccoli.
Cherry Jalapeño Chicken Pasta Around the Globe
This recipe blends classic Italian creamy pasta with New American flair and the bold sweet spicy notes found in Southwestern cuisine. The idea of fruit paired with meat comes from centuries of Mediterranean cooking.
Seasonal Adaptations
Use plums or grapes for fall when cherries are not available Try spinach or arugula instead of basil if you have herbs leftover In spring swap lemon zest for orange for a warmer twist
Success Stories
Friends have texted me after trying this recipe saying their kids devoured it without question. One even served it for a small dinner party and received rave reviews about the unexpected cherry and jalapeño combination.
Freezer Meal Conversion
Freeze leftover pasta portions in freezer safe containers for up to one month. Thaw in the fridge overnight then reheat gently on the stove with a splash of cream or milk. Pasta will be softer but the flavors hold well.
Save Take this pasta straight from stove to table for maximum summer flavor. The sweet and spicy cherry-jalapeño twist will surprise and delight everyone.
Recipe Guide
- → Can I substitute cherries with other fruits?
Yes, substitutes like pitted plums or sweet grapes work well and offer a similar juicy texture and subtle sweetness.
- → How spicy is the dish with jalapeño?
The heat is mild and balanced by cream and cherries. For more spice, keep seeds in or add extra chili flakes.
- → What type of pasta works best?
Penne and fusilli are ideal for holding the sauce, but any short pasta such as rotini will work in a pinch.
- → Is this meal suitable for meal prep?
The dish keeps well for up to two days refrigerated. Reheat gently to maintain the creamy sauce's texture.
- → What wine pairs best with this dish?
Crisp Sauvignon Blanc or light Pinot Noir highlight the sweet-and-spicy flavors without overpowering the dish.
- → Can this be made dairy-free?
Substitute heavy cream and Parmesan with plant-based versions or use cashew cream for a similar creamy sauce.