Spicy Chicken Chipotle Pasta

4.41 from 10 votes

Spicy Chicken Chipotle Pasta is a Cheesecake Factory copycat recipe. This flavorful pasta dish is full of honey glazed chicken, asparagus, peppers, peas, garlic and onion in a spicy chipotle parmesan cream sauce. No need for going out when you can make this at home!

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Author Melissa Williams

Ingredients

1 pound fresh asparagus chopped; thinner pieces work best
12 ounces penne pasta
1 pound boneless skinless chicken breasts cut into small chunks
2 Tablespoons lemon juice
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 Tablespoons butter
1 medium yellow bell pepper diced
1 medium red bell pepper diced
½ medium yellow onion diced
3 cloves garlic minced
2 Tablespoons olive oil
¼ cup honey
2 cups heavy cream
2 Tablespoons chipotle pepper sauce from a can of adobo peppers
6 ounces shredded parmesan cheese
1 cup frozen peas
Optional: cilantro and tortilla strips to garnish

Instructions

Bring a large pot of salted water to boil. Once boiling, add the asparagus and boil for 2-3 minutes. Remove it from the pot and rinse it with cold water through a strainer to stop the cooking process. Set aside.
1 pound fresh asparagus
Using that same pot of boiling water, add the pasta and cook until al dente.
12 ounces penne pasta
In a small bowl add the chicken, lemon juice, salt and pepper and let marinate as the other vegetables are cooking.
1 pound boneless skinless chicken breasts, 2 Tablespoons lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper
In a large skillet add the butter and melt on medium heat.
2 Tablespoons butter
To the heated skillet, add the bell peppers and onions and cook until translucent.
1 medium yellow bell pepper, 1 medium red bell pepper, 1/2 medium yellow onion
Add in the garlic and cook another minute.
3 cloves garlic
Remove the vegetables from the skillet and add in the olive oil.
2 Tablespoons olive oil
Add the chicken to the pan and brown over medium–high heat.
Add the honey to the chicken and stir, cooking for about 5 seconds.
1/4 cup honey
Add the bell pepper and onion mixture back to the pan.
Stir well, and then add in the heavy cream, adobo sauce, and Parmesan cheese. Cook for 3-4 minutes.
2 cups heavy cream, 2 Tablespoons chipotle pepper sauce, 6 ounces shredded parmesan cheese
Add in the cooked pasta, frozen peas, and blanched asparagus.
1 cup frozen peas
Toss everything well to coat with the cream sauce.
Optional: garnish with cilantro and tortilla strips
Optional: cilantro and tortilla strips to garnish

Notes

Store leftovers in an airtight container in the fridge for 3-4 days.
Don't like chicken? Shrimp will work, or omit entirely to make vegetarian.

Nutrition