Chicken Chipotle Pasta – Easy Cheesecake Factory  Copycat

This chicken chipotle pasta is a creamy, spicy one-pan dinner with bold flavor and just enough kick to wake up your taste buds. Think honey-glazed chicken, smoky peppers, and a sauce that clings to penne in all the right ways. Easy to pull off, budget-friendly, and somehow even better the next day.

Quick Summary

• Prep time: 30 mins
• Cook time: 20 mins
• Flavor: smoky, creamy, spicy
• Great for: weeknight dinners, spice cravings, leftovers that hit

Why I Like This Recipe

Didn’t have a plan. Just kinda wanted something that wasn’t boring. Found some leftover chipotle sauce, threw in what I had… and yeah, it’s stayed on rotation since. Tastes like it should’ve been way harder to make than it is.

Ingredients

• 2 boneless chicken breasts, cubed
• Juice of ½ a lemon
• Salt + black pepper
• ¼ cup honey
• 2 tbsp chipotle sauce (from canned adobo)
• 1 lb penne pasta
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• ½ yellow onion, chopped
• 3 garlic cloves, minced
• 2 tbsp butter
• 2 tbsp olive oil
• 2 cups heavy cream
• 6 oz shredded parmesan
• 1 cup frozen peas
• 1 lb thin asparagus
• Optional: fresh cilantro, tortilla strips

How To Make Chicken Chipotle Pasta

1. Cook the asparagus; Boil water. Toss in asparagus for 2–3 mins. Shock in cold water. Done.
2. Boil the pasta: Use the same pot. Salt it. Penne goes in — cook until al dente. Save some pasta water before draining.
3. Prep the chicken: Lemon, salt, pepper. Let it sit while you do other stuff.
4. Cook the veggies: In a big pan: butter + oil + peppers + onion. Sauté til soft. Add garlic. Remove from pan.
5. Sear the chicken: Same pan. Brown the chicken. When it’s cooked, drizzle honey over it. Quick stir. Don’t burn it.
6. Make the sauce: Veggies go back in. Add chipotle, cream, parm. Stir over low heat. Let it thicken for a few mins.
7. Pull it all together: Add pasta, asparagus, and peas to the sauce. Toss gently to coat. Serve hot, top with cilantro or chips if you want.

Tips for Success

• Taste the chipotle sauce first — it sneaks up on you
• Don’t simmer the honey too long or it gets weird
• Add parmesan gradually and stir — no clumps
• Asparagus cooks fast — don’t overdo it

Storage and Reheating

• Fridge: Good for 3 days in a sealed container. Still hits.
• Freezer: Skip it. Creamy sauce doesn’t freeze well.
• Reheat: Low heat in a skillet with a splash of milk or cream. Stir it til smooth again.

Frequently Asked Questions

• Can I swap chipotle sauce for something else?
  Sriracha kind of works, but you’ll miss that smoky flavor.
• Is this super spicy?
  It can be. Start with less chipotle if you’re unsure.
• What if I don’t have asparagus?
  Totally fine — skip it or use broccoli instead.
• Can I use rotisserie chicken?
  Sure, but you’ll miss that honey-chipotle sear. Up to you.
• Do I need the tortilla strips?
  Nah, just a fun bonus crunch.

Common Mistakes and How to Dodge Them

• Going all-in on the chipotle: You can always add more. Start with 1 tbsp if you’re spice-sensitive.
• Burning the honey: It caramelizes quick. Add it once the chicken’s cooked and stir it through fast.
• Dumping all the cheese in at once: That’s how you get clumpy sauce. Go slow, stir constantly.
• Overcooking the asparagus: Only needs a couple of minutes. Keep it snappy.
• Using cold pasta water (or none): Hot pasta water helps thin the sauce and makes it cling. Always save some.

Nutrition Facts (Per Serving)

• Calories: 934 kcal
• Total Fat: 49g
• Saturated Fat: 23g
• Cholesterol: 170mg
• Sodium: 680mg
• Potassium: 630mg
• Total Carbohydrate: 78g
• Dietary Fiber: 5g
• Sugars: 9g
• Protein: 45g

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