Cheesecake Factory Chicken Chipotle Pasta

This creamy, spicy Chicken Chipotle Pasta is packed with flavor! Tender honey-glazed chicken, crisp asparagus, and sweet peas are tossed in a rich chipotle parmesan sauce. A restaurant-quality dish you can easily make at home!

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Ingredients Needed:

• 2 chicken breasts, boneless skinless, cut into 1-inch chunks
• 1 pound penne pasta
• 2 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarse ground black pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 tablespoons chipotle pepper sauce, from canned adobo peppers
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 yellow onion, chopped
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup frozen peas
• 1 pound fresh asparagus, the thinner the better
• 6 ounces parmesan cheese, shredded

Optional Garnish:

• fresh cilantro leaves, chopped
• tortilla chip strips

How To Make Chicken Chipotle Pasta?

1. Cook the pasta and asparagus: Bring a large pot of salted water to a boil. Add the asparagus and cook for 2–3 minutes until tender-crisp, then drain and rinse with cold water. In the same pot, cook the pasta until just shy of al dente, then drain and set aside with the asparagus.
2. Marinate the chicken: In a bowl, mix the chicken with lemon juice, salt, and black pepper. Let it sit while preparing the other ingredients.
3. Sauté the vegetables: In a large pan, melt the butter over medium heat. Add the bell peppers and onion, cooking for 4–5 minutes until softened. Stir in the garlic and cook for another minute, then remove the vegetables from the pan.
4. Cook the chicken: In the same pan, heat the olive oil over medium-high heat. Add the chicken and cook for 2–3 minutes per side until golden brown. Stir in the honey and cook for a few seconds until coated.
5. Make the sauce: Return the cooked vegetables to the pan. Stir in the chipotle pepper sauce, heavy cream, and parmesan cheese. Let the sauce simmer for 3–4 minutes until slightly thickened.
6. Combine everything: Add the pasta, asparagus, and peas to the pan, stirring well to coat everything in the creamy sauce.
7. Serve and garnish: Serve hot with fresh cilantro and tortilla chip strips for extra crunch.

Recipe Tips:

• Use Fresh Asparagus: Thin, fresh asparagus cooks quickly and stays tender-crisp. Avoid thick stalks, as they can be tough and fibrous.
• Don’t Overcook the Pasta: Cook the penne until just before al dente. It will continue to absorb the sauce, so slightly undercooking it prevents mushy pasta.
• Balance the Spice Level: Chipotle sauce can be strong. Start with 1 tablespoon, taste the sauce, and add more if you want extra heat.
• Melt the Parmesan Slowly: Add the cheese gradually over low heat. This helps it blend smoothly into the sauce without turning grainy.
• Glaze the Chicken Properly: Stir the honey into the pan for just a few seconds. If you cook it too long, it can burn and become bitter.

How To Store & Reheat Leftovers?

• Refrigerate: Let the pasta cool to room temperature first. Then, put it in a sealed container and keep it in the fridge for up to 3 days.
• Reheat: Heat a pan over low heat and add the pasta with a little cream or milk. Stir gently and cook for a few minutes until warmed through.

Nutrition Facts:

• Calories: 934 kcal
• Total Fat: 49g
• Saturated Fat: 27g
• Cholesterol: 167mg
• Sodium: 1826mg
• Potassium: 890mg
• Total Carbohydrate: 83g
• Dietary Fiber: 6g
• Sugars: 20g
• Protein: 42g

Try More Cheesecake Factory Recipes:

• Cheesecake Factory Bang-Bang Chicken and Shrimp
• Cheesecake Factory Chicken And Dumplings