Season the chicken.
Sprinkle Cajun seasoning over both sides of the chicken breast. Let it rest at room temperature for 10–15 minutes while preparing the vegetables.

Cook the chicken.
Heat avocado oil in a large skillet over medium heat. Cook the chicken for about 4–5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent with foil.

Sauté the vegetables.
In the same skillet add zucchini, bell pepper, and jalapeños. Cook for 6–7 minutes, stirring occasionally and scraping any browned bits from the pan.

Build the flavor base.
Stir in tomatoes, half the green onions, tomato paste, and a pinch of salt. Cook for about 5 minutes until the vegetables soften.

Cook the pasta.
Meanwhile, bring salted water to a boil and cook the farfalle pasta until al dente, about 10–12 minutes.

Add garlic and spice.
Stir garlic and crushed red pepper into the vegetable mixture and cook for 1 minute until fragrant.

Make the cream sauce.
Reduce heat to medium-low. Stir in the half and half or cream and simmer gently for 6–7 minutes until the sauce thickens. Season with salt and pepper.

Combine pasta and sauce.
Add cooked pasta to the skillet and toss to coat in the creamy sauce. Stir in parmesan cheese.

Adjust creaminess.
Add a tablespoon or two of reserved pasta water until the sauce reaches your desired consistency.

Serve.
Slice the chicken and place it on top of the pasta. Garnish with extra parmesan, green onions, and crushed red pepper before serving.