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Spicy Chicken Chipotle Pasta (Copycat Cheesecake Factory)

A creamy, spicy penne pasta with chicken, chipotle in adobo, asparagus and peas.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 8 servings

Ingredients

  • 12 ounces penne pasta
  • 1 pound boneless skinless chicken breast diced (about 1-inch pieces)
  • salt and pepper to season
  • 2 tablespoons olive oil
  • 1 yellow onion minced
  • 1 red bell pepper diced
  • 3/4 pound asparagus coarsely diced, tough ends removed
  • 1 cup frozen peas
  • 1 can (7 ounce) chipotle peppers in adobo sauce reserve adobo sauce; dice peppers
  • 2 cloves garlic minced
  • 1/4 cup honey
  • 2 cups heavy cream
  • 1/2 cup Parmesan cheese shredded
  • salt and pepper to taste (for sauce)
  • cilantro chopped, for serving
  • Parmesan cheese additional, shredded for serving

Instructions

  • Cook the penne pasta in a large pot of salted boiling water according to package directions until just al dente; drain and set aside.
  • Cut the chicken into 1-inch pieces and season with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat, then add the chicken and sauté until browned and cooked through, about 5–7 minutes; remove any excess juices if needed.
  • Add the minced onion, diced red bell pepper, and diced asparagus to the skillet with the chicken and sauté until the vegetables are tender, about 8–10 minutes.
  • Remove the chipotle peppers from the can, reserve the adobo sauce, and dice the peppers. Add about 3 tablespoons of the diced chipotles and the minced garlic to the skillet and sauté for 1–2 minutes more.
  • Pour in 1/4 cup of the reserved adobo sauce, 1/4 cup honey, and 2 cups heavy cream; stir in 1/2 cup shredded Parmesan and season with salt and pepper to taste.
  • Add the cooked pasta and frozen peas to the skillet, bring to a gentle boil, then reduce heat and simmer for 5 minutes until sauce thickens and peas are heated through.
  • Remove from heat, stir in chopped cilantro if using, and serve topped with additional shredded Parmesan.

Equipment

  • Large Pot
  • Large Skillet
  • Cutting Board
  • Knife
  • Measuring Cups and Spoons

Notes

  • Recipe is fairly spicy; reduce or omit chipotle peppers to lower heat.
  • Reserve adobo sauce to control spice level.
  • Use freshly shredded Parmesan for best melting and flavor.
  • Cook pasta until just al dente so it finishes cooking in the sauce.