Spicy Chicken Chipotle Pasta (Cheesecake Factory Copycat)

spicy chicken chipotle pasta in a skillet.

Spicy Chicken Chipotle Pasta (Cheesecake Factory Copycat)

4.88 from 8 votes

This Spicy Chicken Chipotle Pasta is a Cheesecake Factory copycat that delivers bold flavors in just one pot! Tender honey-glazed chicken, a creamy chipotle parmesan sauce, and colorful veggies like asparagus, bell peppers, and peas make this dish irresistibly delicious. It’s the perfect balance of spicy, creamy, and savory—ready in 30 minutes for an easy weeknight dinner.

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Prep Time20

Cook Time25

Total Time45

Servings: people

Author: Molly

INGREDIENTS

2 Tablespoons olive oil divided
1 1/2 lbs boneless skinless chicken breasts cut into 1-inch chunks
1 teaspoon kosher salt
3 Tablespoons honey
2 Tablespoons unsalted butter or more olive oil
1 small yellow onion diced
1 red bell pepper diced
1 yellow bell pepper diced
2 cloves garlic minced
12 ounces penne pasta
3 1/2 cups chicken broth
2 Tablespoons chipotle pepper sauce from canned adobo peppers
1/4 teaspoon chipotle powder
2 cups heavy cream
1/2 cup parmesan cheese
3/4 cup frozen peas
1/2 lb asparagus woody ends removed and cut into 2-3 inch pieces
Cilantro, lemon juice, and tortilla tortilla strips to garnish

INSTRUCTIONS

Dice the chicken and season generously with kosher salt. Heat the olive oil in a deep skillet pan over medium heat. Add the chicken chunks and stir to sear the sides until golden brown.
2 Tablespoons olive oil, 1 1/2 lbs boneless skinless chicken breasts, 1 teaspoon kosher salt
Turn the heat down to medium low and add the the honey, coating the chicken to create a glaze. When the chicken is completely cooked, remove it to a separate plate or bowl.
3 Tablespoons honey
Add the butter to the pan and scrape any bits off the bottom of the pan. Add the onion and diced peppers and cook over medium heat until softened and fragrant. Add the garlic and cook for another 1-2 minutes until fragrant.
1 small yellow onion, 1 red bell pepper, 1 yellow bell pepper, 2 cloves garlic, 2 Tablespoons unsalted butter
Pour the uncooked pasta and chicken broth into the pan and stir gently. Cover with a lid and turn the heat up to medium-high to bring to a boil then reduce the heat to medium low and simmer for 6-7 minutes or until the pasta is just al dente. Open the lid and stir occasionally to avoid any burning on the bottom of the pan.
12 ounces penne pasta, 3 1/2 cups chicken broth
Stir in the chipotle adobo sauce, chipotle powder, heavy cream, and parmesan cheese until combined.
2 Tablespoons chipotle pepper sauce, 2 cups heavy cream, 1/2 cup parmesan cheese, 1/4 teaspoon chipotle powder
Top the pasta with the peas and chopped asparagus on top, and without stirring, close the lid and steam for 3-4 minutes, until the asparagus is tender. Stir in the cooked chicken. Top with cilantro and crushed tortilla chips to garnish.
3/4 cup frozen peas, 1/2 lb asparagus

Notes

Cook Pasta Separately. Follow the pasta instructions to cook until al dente in a large pot of water then drain. Omit the chicken broth from the recipe and stir in the cooked pasta when you make the cream sauce.

Chicken. You can sub boneless skinless chicken thighs. They may take 1-2 minutes longer to cook. Use a meat thermometer to determine doneness. Pull them off the heat just before the internal temperature reaches 165°F.

Dairy-Free. Use coconut cream or cashew cream instead of heavy cream. Use all olive oil instead of butter and omit the parmesan cheese or use nutritional yeast instead.

Gluten-Free. Use a gluten-free pasta (I like Jovial).

To store: allow the pasta to cool completely then place it in an airtight container in the fridge for 3-5 days.

To reheat: add the pasta back to a large pot over medium heat and cook until heated through. You can also warm individual bowls in the microwave for a few minutes.

Nutrition

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