Description
This Creamy Honey Chipotle Chicken Pasta is a copycat recipe that rivals the popular dish from The Cheesecake Factory. It features tender chunks of chicken glazed in honey, colorful crisp vegetables, and a luscious cream sauce infused with smoky chipotle peppers. With a perfect balance of sweet, spicy, and savory flavors, this pasta dish is an indulgent weeknight dinner that feels like a special occasion meal.
Ingredients
The 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
- 1/4 cup honey (for glazing)
- 2 tablespoons olive oil (for searing)
The Pasta & Vegetables
- 1 pound Penne pasta
- 1 pound asparagus, ends trimmed and cut into bite-sized pieces (thinner stalks work best)
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 yellow onion, chopped
- 1 cup frozen peas
- 2 tablespoons butter (for sautéing)
- 3 cloves garlic, minced
The Creamy Chipotle Sauce
- 2 cups heavy cream
- 2 tablespoons chipotle pepper sauce (from a can of chipotle peppers in adobo)
- 6 ounces Parmesan cheese, shredded
Optional Garnish
- Chopped cilantro, tortilla strips
Instructions
Blanch Asparagus
Bring a large pot of salted water to a boil. Add the asparagus pieces and boil for 2–3 minutes until tender-crisp.
Shock
Remove asparagus with a slotted spoon and immediately rinse under cold water (or place in an ice bath) to stop cooking. Set aside. Keep the water boiling.
Cook Pasta
Add the Penne to the boiling water. Cook until slightly less than al dente (a minute shy of package directions). Drain well (do not rinse).
Marinate Chicken
In a bowl, toss the chicken chunks with the lemon juice, salt, and pepper. Let sit while you sauté the veggies.
Sauté Veggies
In a large deep skillet, melt the butter over medium heat. Add the bell peppers and onions. Cook: Sauté for 4–5 minutes until just translucent. Stir in the minced garlic for 1 minute. Remove veggies from the pan and set aside.
Cook Chicken
Add the olive oil to the same skillet and increase heat to medium-high. Add the chicken. Sear: Brown on both sides, about 2–3 minutes per side, until nearly cooked through.
Glaze
Stir in the honey. Cook for just 5 seconds to coat and glaze the meat (watch closely so it doesn’t burn!).
Make Sauce
Add the cooked bell pepper mixture back to the pan. Stir in the adobo sauce, heavy cream, and Parmesan cheese. Simmer: Cook for 3–4 minutes, stirring often, until the sauce thickens slightly.
Combine
Stir in the cooked pasta, blanched asparagus, and frozen peas. Toss everything together until the pasta is coated and the peas are heated through.
Serve
Garnish with chopped cilantro and crispy tortilla strips for that authentic restaurant finish.
Notes
Adobo Sauce: This recipe uses the sauce from a can of “Chipotle Peppers in Adobo,” not the actual peppers. Just spoon out the liquid. If you want it spicier, you can mince one pepper and add it.
The Honey Step: Be careful when adding honey to the hot pan. It bubbles and caramelizes instantly. You want to coat the chicken quickly, then immediately move to the next step so it doesn’t scorch.
Shocking Veggies: Don’t skip rinsing the asparagus in cold water. This “shocking” process keeps them bright green and prevents them from turning into mush when added to the hot sauce later.
Cheese: Use freshly shredded Parmesan if possible. Pre-shredded bagged cheese often has anti-caking agents that can make the cream sauce grainy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner / Pasta
- Method: Stovetop
- Cuisine: American Fusion
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 720
- Sugar: 14g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 135mg
Keywords: honey chipotle chicken pasta, cheesecake factory copycat, spicy chicken pasta, creamy pasta recipes, adobo sauce recipes, indulgent dinner, date night meal