Chipotle Chicken Pasta Recipe

This creamy, spicy Chipotle Chicken Pasta Recipe is made with tender honey-glazed chicken, crisp bell peppers, and penne tossed in a rich parmesan sauce, ready in just 35 minutes. The sauce achieves a perfect balance of heat and sweetness as the heavy cream simmers with smoky adobo peppers and a touch of honey. I stopped ordering this at restaurants once I realized how easily I could recreate that signature sunset-orange glaze at home.

Better Than Takeaway

I spent years ordering the spicy chicken chipotle pasta from The Cheesecake Factory, convinced that the complex, smoky flavor required a commercial kitchen to pull off. I eventually learned that the secret isn’t some rare spice blend, but simply a can of chipotle peppers in adobo sauce combined with honey. This combination creates a depth of flavor that tastes like it simmered for hours, even though it comes together in minutes.

My first attempt was a disaster because I underestimated the heat of the peppers and used half the can, rendering the dish inedible. Now, I’ve dialed in the exact ratio of cream to adobo so you get that warm, lingering heat without blowing out your palate. This homemade version is fresher, lighter on the oil, and lets you control exactly how much spice you want.

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Chipotle Chicken Pasta Recipe Ingredients

• For the Chicken:
• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Pasta and Veggies:
• 12 oz penne pasta
• 1 tbsp olive oil
• 1/2 cup yellow onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup fresh asparagus, cut into 1-inch pieces
• For the Cream Sauce:
• 3 cloves garlic, minced
• 2 cups heavy cream
• 2 tbsp adobo sauce (from a can of chipotle peppers)
• 1-2 whole chipotle peppers, minced (adjust for heat)
• 1/4 cup honey
• 1/2 cup parmesan cheese, grated
• 1/2 cup frozen peas
• Fresh cilantro and tortilla strips for garnish

How To Make Chipotle Chicken Pasta Recipe

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water just in case.
2. Sear the Chicken: While the pasta boils, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken cubes with salt and pepper, then add them to the pan. Cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Sauté the Vegetables: In the same skillet, add another tablespoon of olive oil. Toss in the onions, red and yellow bell peppers, and asparagus. Sauté for 4-5 minutes until the vegetables are softened but still have a crisp bite.
4. Build the Flavor Base: Add the minced garlic and chopped chipotle peppers to the vegetables. Cook for 30 seconds, stirring constantly, until the garlic is fragrant and the peppers are lightly toasted.
5. Simmer the Sauce: Pour in the heavy cream, adobo sauce, and honey. Stir well to combine, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 3-4 minutes until it thickens slightly and turns a light orange color.
6. Combine and Serve: Reduce the heat to low. Stir in the parmesan cheese and frozen peas. Add the cooked pasta and chicken back into the skillet, tossing everything until evenly coated in the creamy sauce. Garnish with fresh cilantro and tortilla strips before serving.

Recipe Tips

• Adjusting the Heat: Adobo sauce provides a smoky flavor without too much burn, while the actual peppers pack the punch. If you want a mild dish, use only the sauce and skip the minced peppers.
• Don’t Skip the Honey: It might seem odd to add honey to pasta, but it is essential for balancing the acidity of the peppers and the richness of the cream. It creates that signature “addictive” taste found in the restaurant version.
• Prep Your Veggies: This recipe moves fast once the chicken is cooked. Chop all your bell peppers, onions, and asparagus before you turn on the stove to avoid overcooking the sauce while you chop.
• Sauce Thickness: The sauce will thicken rapidly once the parmesan is added. If it becomes too gluey, splash in a little of the reserved pasta water to loosen it back up to a silky consistency.

What To Serve With Chipotle Chicken Pasta

Since this dish is rich and packed with vegetables like asparagus and peppers, you don’t need heavy sides. A simple green salad with a vinaigrette dressing cuts through the creamy sauce beautifully. Garlic bread or crusty sourdough is also excellent for mopping up any extra spicy cream left on the plate.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or water to help the sauce come back together, as cream-based sauces can separate in the microwave. Freezing is not recommended because the heavy cream sauce may become grainy when thawed.

FAQs

• Can I use half-and-half instead of heavy cream?
  Yes, but the sauce will be thinner and less rich. You may need to simmer it longer or use a little cornstarch slurry to get the right coating consistency.
• Is this recipe gluten-free?
  The sauce itself is gluten-free if you check your adobo sauce label. Simply swap the wheat penne for your favorite gluten-free pasta substitute to make the whole dish compliant.
• What if I can’t find chipotle peppers in adobo?
  These are usually in the international aisle of most grocery stores. In a pinch, you can mix smoked paprika and cayenne pepper into tomato paste, though the flavor won’t be quite as deep or authentic.

Nutrition

• Calories: 850 kcal
• Total Fat: 48g
• Saturated Fat: 26g
• Cholesterol: 185mg
• Sodium: 1150mg
• Total Carbohydrate: 72g
• Protein: 38g