Description
This Spicy Chicken Chipotle Pasta is a bold and creamy copycat dish that rivals the famous Cheesecake Factory favorite. Tender bites of chicken are glazed in honey and chipotle, then tossed with penne, crisp vegetables, and a rich, spicy cream sauce. With a perfect balance of sweet heat, savory Parmesan, and fresh veggies like asparagus and peppers, this indulgent pasta is perfect for when you want a restaurant-quality meal at home.
Ingredients
The Chicken & Pasta
- 2 boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 pound Penne pasta
- 2 tablespoons lemon juice (for marinade)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons olive oil (for searing)
The Sauce & Vegetables
- 2 tablespoons butter
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1 pound fresh asparagus, cut into 1-inch pieces (use thin stalks)
- 1 cup frozen peas
- 1/4 cup honey
- 2 tablespoons chipotle pepper sauce (from a can of chipotles in adobo)
- 2 cups heavy cream
- 6 ounces Parmesan cheese, shredded
Optional Garnish
- Fresh cilantro, chopped
- Crispy tortilla strips
Instructions
Prep Pasta & Asparagus
Bring a large pot of water to a boil. Add the asparagus pieces and cook for 2–3 minutes until tender-crisp. Remove with a slotted spoon and shock in cold water to stop cooking. Tip: Keep the water boiling! Add the penne pasta to the same pot and cook until al dente. Drain (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 vegetables.
Sauté Veggies
In a large skillet, melt the butter over medium heat. Add the chopped bell peppers and onions. Cook until softened (4–5 minutes). Add minced garlic and cook for 1 minute. Remove veggies from the pan and set aside.
Glaze Chicken
Add the olive oil to the now-empty skillet on medium-high heat. Add the chicken and brown on both sides (about 2–3 minutes per side) until cooked through. Stir in the honey and cook for 5–10 seconds to glaze the meat.
Build Sauce
Return the cooked bell pepper mixture to the pan with the chicken. Stir in the adobo sauce, heavy cream, and shredded Parmesan cheese. Simmer for 3–4 minutes until the cheese melts and the sauce thickens.
Combine
Add the cooked pasta, blanched asparagus, and frozen peas to the skillet. Toss gently to coat everything in the sauce and warm the peas through.
Serve
Serve hot, garnished with fresh cilantro and crispy tortilla strips.
Notes
Blanching Hack: Blanching the asparagus in the pasta water saves time and a dirty pot. Just remember to fish it out before adding the pasta so you don’t boil it to mush.
Honey Watch: When adding honey to the hot pan in step 4, watch it closely. It caramelizes instantly, which adds great flavor, but it can burn if left for more than a few seconds.
Spice Level: This has a medium kick. The honey and cream mellow out the spice significantly. For more heat, finely chop one of the actual chipotle peppers from the can and add it to the sauce.
Sauce Consistency: The sauce thickens as it cools. If it gets too thick while tossing, splash in a little hot water or milk to loosen it up.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop / One-Pan Finish
- Cuisine: American-Fusion
Nutrition
- Serving Size: 1 Serving (approx. 1/6 of recipe)
- Calories: 850
- Sugar: 14g
- Sodium: 680mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 145mg
Keywords: spicy chicken chipotle pasta, cheesecake factory copycat, honey chipotle chicken, creamy pasta recipes, asparagus pasta, restaurant copycat recipes, spicy cream sauce