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Spicy Chicken Chipotle Pasta (Copycat) Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/spicy-chicken-chipotle-pasta-copycat-recipe/