Spicy Chicken Chipotle Pasta (Copycat) Recipe

Introduction

This Spicy Chicken Chipotle Pasta is a creamy, flavorful dish that combines tender chicken, smoky chipotle sauce, and fresh vegetables all tossed with penne pasta. It’s a perfect weeknight dinner that’s both comforting and exciting for your taste buds.

Ingredients

• 2 chicken breasts, boneless skinless, cut into 1-inch chunks
• 1 pound penne pasta
• 2 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarse ground black pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 tablespoons chipotle pepper sauce (from canned adobo peppers)
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 yellow onion, chopped
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup frozen peas
• 1 pound asparagus (the thinner the better)
• 6 ounces Parmesan cheese, shredded
• Optional garnish: fresh cilantro leaves, chopped
• Optional garnish: tortilla chip strips

Instructions

1. Step 1: Bring a large pot of water to a boil. Add the asparagus and boil for 2–3 minutes until tender-crisp. Drain and shock with cold water through a colander to stop cooking.
2. Step 2: Add the penne pasta to the boiling water and cook for about one minute less than package directions. Drain the pasta into the same bowl with the asparagus but do not rinse.
3. Step 3: In a bowl, combine the chicken chunks with lemon juice, kosher salt, and black pepper. Set aside while you prepare the vegetables.
4. Step 4: In a large skillet, melt butter over medium heat. Add chopped bell peppers and onion, cooking until just translucent, about 4–5 minutes.
5. Step 5: Add minced garlic and cook for an additional minute. Remove the vegetable mixture from the skillet and set aside.
6. Step 6: Add olive oil to the skillet and increase heat to medium-high. Add the chicken pieces and brown on both sides, about 2–3 minutes per side.
7. Step 7: Stir in honey and cook for 5 seconds more. Return the cooked bell peppers and onions to the pan.
8. Step 8: Pour in chipotle pepper sauce, heavy cream, and Parmesan cheese. Cook for 3–4 minutes until the sauce thickens slightly.
9. Step 9: Add the cooked pasta, asparagus, and frozen peas to the skillet. Stir well to coat everything evenly with the sauce.
10. Step 10: Serve immediately, garnished with chopped cilantro and tortilla chip strips if desired.

Tips & Variations

• Use thinner asparagus for quicker cooking and a tender bite.
• Adjust the chipotle sauce amount to control the spiciness level.
• Substitute penne with rigatoni or fusilli for a different pasta texture.
• For extra smoky flavor, add a few chopped canned chipotle peppers along with the sauce.
• Fresh peas can be used in place of frozen peas when in season.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water if the sauce appears too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra richness. Adjust cooking time to ensure they are cooked through.

Is there a dairy-free alternative for this recipe?

You can substitute heavy cream with coconut cream and use a dairy-free cheese or nutritional yeast for a similar creamy texture and flavor.

Spicy Chicken Chipotle Pasta (Copycat) Recipe

Print Recipe

★★★★★

4.7 from 79 reviews

This Spicy Chicken Chipotle Pasta is a flavorful copycat recipe inspired by Cheesecake Factory, combining tender chicken breast, penne pasta, vibrant bell peppers, asparagus, and a creamy chipotle-infused sauce. Perfectly balanced with a hint of heat and sweetness from honey and adobo chipotle peppers, this dish offers a satisfying, restaurant-quality meal you can easily make at home.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken & Marinade

• 2 boneless skinless chicken breasts, cut into 1-inch chunks
• 2 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarse ground black pepper

Pasta & Vegetables

• 1 pound penne pasta
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 yellow onion, chopped
• 3 cloves garlic, minced
• 1 pound asparagus, preferably thin, trimmed
• 1 cup frozen peas

Sauce & Fats

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 tablespoons chipotle pepper sauce (from canned adobo peppers)
• 2 cups heavy cream
• 6 ounces Parmesan cheese, shredded

Optional Garnishes

• Fresh cilantro leaves, chopped
• Tortilla chip strips

Instructions

1. Boil Pasta and Asparagus: Bring a large pot of water to boil. Add the asparagus and cook for 2-3 minutes until tender-crisp. Immediately shock asparagus with cold water through a colander to stop cooking. Then add the penne pasta to the same boiling water and cook for 1 minute less than package instructions recommend. Drain pasta into the bowl with asparagus; do not rinse to preserve starch.
2. Marinate Chicken: In a bowl, combine the chicken chunks with lemon juice, kosher salt, and coarse ground black pepper. Let them sit while preparing the rest of the dish to absorb flavors.
3. Sauté Vegetables: Heat a large skillet over medium heat and melt the butter. Add chopped yellow and red bell peppers and the chopped onion, cooking until vegetables become translucent, about 4-5 minutes. Add minced garlic and cook for an additional minute. Remove the cooked vegetables from the skillet and set aside.
4. Cook Chicken: Add olive oil to the same skillet and increase heat to medium-high. Add the marinated chicken pieces and brown them on both sides, approximately 2-3 minutes per side, ensuring chicken is cooked through.
5. Add Honey and Combine: Stir in the honey into the chicken and cook for an additional 5 seconds to meld flavors.
6. Return Vegetables and Add Sauce: Add the sautéed bell pepper and onion mixture back to the skillet with the chicken. Stir well to combine before adding chipotle pepper sauce, heavy cream, and shredded Parmesan cheese. Cook the sauce for 3-4 minutes over medium heat until it thickens slightly.
7. Combine Pasta and Veggies: Add the cooked penne pasta, asparagus, and frozen peas into the skillet. Stir thoroughly to coat all ingredients evenly with the creamy chipotle sauce.
8. Serve with Garnishes: Serve the pasta warm, optionally garnished with chopped fresh cilantro leaves and crunchy tortilla chip strips for a delightful texture and fresh flavor contrast.

Notes

• Shock the asparagus in cold water immediately after boiling to maintain a crisp texture and vibrant color.
• Do not rinse the pasta after draining to keep the sauce clinging perfectly to the noodles.
• Adjust the amount of chipotle pepper sauce based on your preferred spice level.
• Use thin asparagus spears for quicker cooking and better integration into the pasta.
• For a lighter version, substitute heavy cream with half-and-half or a cream alternative, keeping in mind the sauce consistency may vary.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: Spicy chicken chipotle pasta, chipotle pasta, creamy chipotle chicken, penne pasta recipe, copycat cheesecake factory recipe, easy pasta dinner, spicy creamy pasta