I finally cracked the code on one of my all-time favorite Cheesecake Factory dishes: their spicy chicken chipotle pasta!
This copycat version hits all the right notes. It’s loaded with tender chicken, crisp veggies, and an irresistible creamy chipotle sauce. The combination of flavors and textures is seriously addictive.
Indulge your Cheesecake Factory cravings without the wait or the hefty price tag.
Who needs takeout when you can whip up restaurant-quality pasta in your own kitchen?
Why You’ll Love This Chipotle Chicken Pasta
Restaurant Quality: Enjoy the beloved Cheesecake Factory dish from the comfort of your own home, saving money and avoiding crowds.
Taste Sensation: Experience a perfect balance of smoky chipotle heat, creamy Parmesan sauce, and sweet honey-glazed chicken.
Customizable Heat: Easily adjust the spice level by controlling the amount of chipotle sauce to suit your preference.
Impressive Presentation: Wow your dinner guests with a restaurant-worthy dish that looks as good as it tastes. Cilantro and crispy tortilla strips add a nice finishing touch.
Ingredients
- Chicken Breast: Tender, lean protein soaks up the zesty marinade and forms the hearty backbone of this pasta dish.
- Penne Pasta: Al dente tubes catch the creamy chipotle sauce in every nook and cranny.
- Asparagus, Bell Pepper, Onion, Garlic, Frozen Peas: A medley of colorful veggies add fresh flavors, satisfying textures, and a pop of green.
- Lemon Juice: It tenderizes the chicken and cuts through the creamy sauce.
- Salt, Black Pepper, Smoked Paprika: The simple yet effective seasoning trio enhances the chicken’s flavor with a hint of smoky depth.
- Butter and Olive Oil: Cooking fats create a flavorful base for sautéing the veggies and browning the chicken to perfection.
- Honey: A touch of natural sweetness tames the heat of the chipotle and caramelizes the chicken beautifully.
- Chipotle Pepper Sauce: It delivers a smoky, spicy kick that transforms ordinary chicken pasta into a crave-worthy fiesta of flavors.
- Heavy Cream and Parmesan Cheese: A luscious, cheesy duo creates a velvety sauce to coat every bite.
- Cilantro and Tortilla Chip Strips: Vibrant garnishes add freshness and crunch to this Tex-Mex-inspired pasta masterpiece.
How to Make Chipotle Chicken Pasta
Follow these steps to have Cheesecake Factory goodness at home.
1. Prepare the asparagus. Bring a large pot of salted water to a boil. Once boiling, add the asparagus and cook for 2-3 minutes until tender-crisp. Using a slotted spoon, transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and set aside.
2. Cook the pasta. Cook the penne in the same pot of boiling water according to package instructions until al dente. Drain the pasta and set aside, reserving 1/2 cup of the pasta water.
3. Marinate the chicken. In a medium bowl, toss the diced chicken with lemon juice, salt, black pepper, and smoked paprika. Let it marinate while you prepare the other ingredients.
4. Sauté the vegetables. Heat the butter in a large skillet over medium heat. Add the bell peppers and onion, cooking until softened and slightly translucent, about 5 minutes. Stir in the garlic and cook for an additional minute. Transfer the vegetable mixture to a plate.
5. Cook the chicken. In the same skillet, heat the olive oil over medium-high heat. Add the marinated chicken and cook until browned on both sides and cooked through, about 6-8 minutes total.
6. Add the honey. Drizzle the honey over the chicken, stirring to coat evenly. Cook for an additional 30 seconds.
7. Make the sauce. Return the vegetable mixture to the skillet with the chicken. Pour in the chipotle pepper sauce, heavy cream, and 1/2 cup of the reserved pasta water. Bring the sauce to a simmer and cook for 3-4 minutes until slightly thickened.
8. Add the cheese. Reduce the heat to low and stir in the parmesan cheese until melted and well combined. Add the cooked penne, blanched asparagus, and frozen peas to the skillet. Toss gently to coat everything in the creamy chipotle sauce.
9. Combine the ingredients. Taste and adjust seasoning with additional salt and pepper if needed. If the sauce seems too thick, add another splash of the reserved pasta water to loosen it up.
10. Serve. Serve the pasta hot, garnished with fresh cilantro and crispy tortilla strips if desired. Enjoy!
Tips for the Best Chipotle Chicken Pasta
These tips will take your chicken straight over the top!
- Keep things uniform. Ensure the chicken is diced into 1-inch pieces for even cooking and better integration with the pasta.
- Spice it up or down. Adjust the amount of chipotle pepper sauce to your desired level of spiciness.
- Try tasty add-ins and variations. Add other ingredients like crumbled bacon, diced tomatoes, or different types of cheese to enhance the flavor and texture.
- Toss in fresh herbs. Serve the pasta with fresh cilantro and crispy tortilla strips for added flavor and visual appeal.
- Make it a meal. Serve the pasta with a side salad or crusty bread to complement the spicy and creamy flavors.
How to Store
If you have leftovers, here’s how to store and reheat them.
To Store: Place the cooled pasta in an air-tight container and refrigerate for 3-4 days. Avoid leaving it at room temperature for over 2 hours to prevent bacterial growth. I don’t recommend freezing this pasta, as the consistency will change.
To Reheat: Warm the pasta in a microwave-safe dish, stirring every 30 seconds until heated through. You can also reheat on the stovetop over medium-low heat, adding a splash of milk or cream to restore creaminess.
Chipotle Chicken Pasta
8
servings20
minutes30
minutes595
kcalThis chipotle chicken pasta is a tasty copycat of The Cheesecake Factory’s dish, blending smoky, spicy, and creamy flavors. It’s just as good as the real deal!
Ingredients
1 lb chicken breast, cut into 1-inch pieces
12 oz penne pasta
3/4 lb fresh asparagus
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons butter
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1/2 yellow onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
3 tablespoons honey
2 tablespoons chipotle pepper sauce from canned adobo peppers
2 cups heavy cream
1 cup shredded Parmesan cheese
1 cup frozen peas
Cilantro and tortilla chip strips for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the asparagus and cook for 2-3 minutes until tender-crisp. Using a slotted spoon, transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and set aside.
- Cook the penne in the same pot of boiling water according to package instructions until al dente. Drain the pasta and set aside, reserving 1/2 cup of the pasta water.
- In a medium bowl, toss the diced chicken with lemon juice, salt, black pepper, and smoked paprika. Let marinate while you prepare the other ingredients.
- Heat the butter in a large skillet over medium heat. Add the bell peppers and onion, cooking until softened and slightly translucent, about 5 minutes. Stir in the garlic and cook for an additional minute. Transfer the vegetable mixture to a plate.
- In the same skillet, heat the olive oil over medium-high heat. Add the marinated chicken and cook until browned on both sides and cooked through, about 6-8 minutes total.
- Drizzle the honey over the chicken, stirring to coat evenly. Cook for an additional 30 seconds.
- Return the vegetable mixture to the skillet with the chicken. Pour in the chipotle pepper sauce, heavy cream, and 1/2 cup of the reserved pasta water. Bring the sauce to a simmer and cook for 3-4 minutes until slightly thickened.
- Reduce the heat to low and stir in the Parmesan cheese until melted and well combined. Add the cooked penne, blanched asparagus, and frozen peas to the skillet. Toss gently to coat everything in the creamy chipotle sauce.
- Taste and adjust seasoning with additional salt and pepper if needed. If the sauce seems too thick, add another splash of the reserved pasta water to loosen it up.
- Serve the pasta hot, garnished with fresh cilantro and crispy tortilla strips if desired. Enjoy!
Notes
