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Spicy chicken chipotle pasta is so creamy and rich with a spicy kick that you won’t be able to get enough of. The warm, smoky flavor of the chipotle peppers balanced with a flavorful cream sauce is sure to delight your tastebuds! It is a mouthwatering entree that everyone will love! Inspired by Cheesecake Factory, this homemade version is so tasty!
Cheesecake Factory is one of my all-time favorite restaurants! And I love creating all of their best dishes at home. Add these fabulous recipes to your menu: copycat Cheesecake Factory brown bread, Louisiana chicken pasta, and chicken Madeira!
Spicy Chicken Chipotle Pasta Recipe
This copycat Cheesecake Factory Spicy Chicken Chipotle Pasta is downright amazing! You have tender pieces of chicken combined with pasta and sautéed veggies coated in a creamy chipotle-flavored sauce. It’s perfectly rich and cheesy with an irresistible kick of smoky heat. If you love spicy food, this recipe is for you! I’m also sharing tips to reduce the heat, if you’re serving someone sensitive to spice.
One bite of this deliciousness and you’ll be hooked! In fact, this chipotle pasta recipe might be even better than the Cheesecake Factory version! It can be ready to serve in just over 30 minutes, making it great for busy weeknights. Plus, it’s a complete meal on its own with a balance of chicken, pasta and veggies. Serve it with some 20-minute Italian bread twists for an unforgettable dinner!
Ingredients Needed
The ingredients needed for chipotle pasta are simple and easy, yet they come together for an incredible meal that will have you wanting to lick your plate clean! Check out the recipe card at the bottom of the post for exact measurements.
- Penne Pasta: The perfect noodles to soak up and trap all of that delicious sauce!
- Chicken Breast: You’ll need 1 pound boneless skinless chicken breast.
- Olive Oil: For cooking the chicken and vegetables.
- Vegetables: A combination of minced yellow onion, diced red bell pepper, asparagus and frozen peas add hearty texture and flavor.
- Chipotle Peppers: You can find Chipotle peppers in adobo sauce in a can at the grocery store. We’ll be using the peppers and the sauce.
- Garlic: A must for almost any pasta dish!
- Honey: Adds a hint of sweetness to balance the spicy, smoky taste from the peppers.
- Heavy Cream: For a perfectly rich and creamy sauce.
- Parmesan Cheese: Adds wonderful cheesiness!
- Salt and Pepper: Brings out and enhances the flavors in this pasta recipe.
- Garnish: Add a sprinkle of freshly chopped cilantro for a pop of color and freshness on the finished dish! You can sub with parsley, if preferred.
How to Make Chicken Chipotle Pasta
It might look like quite a few steps to make this chicken chipotle pasta but they’re all super simple and straightforward – and so worth it! You end up with tender chicken pieces and noodles covered in a creamy, spiced sauce. Here is how it all comes together:
- Boil the Noodles: Cook the pasta according to the package directions until just al dente.
- Prep: Cut the chicken into 1-inch pieces and season with salt and pepper. Prepare the vegetables. Remove the tough ends from the asparagus.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add in the chicken and sauté until browned and cooked through.
- Sauté the Veggies: To the pan add the onion, red bell pepper, asparagus, and peas. Sauté until the vegetables are tender, about 10 minutes.
- Add the Peppers and Garlic: Remove the chipotle peppers from the can, reserving the adobo sauce. Dice the chipotle peppers into smaller pieces. Add 3 tablespoons of diced peppers and garlic into the pan with the vegetables and chicken. Continue to sauté for another 2 minutes.
- Make the Sauce: Add ¼ cup of the adobo sauce, honey, heavy cream, shredded parmesan cheese, and salt and pepper to the pan.
- Combine with Pasta: Stir in the cooked pasta and bring to a gentle boil. Reduce heat to low and simmer for 5 minutes.
- Serve: Remove the skillet from heat, serve the chipotle pasta with cilantro and additional parmesan cheese. Enjoy!
and cook until tender
and salt and pepper
simmer for 5 minutes before serving
Tips and Variations
Here are some tips for getting your chicken chipotle pasta tasting just as good as Cheesecake Factory! I’ve also included a couple of ways to change things up.
- Switch Up the Pasta: Penne pasta is traditionally used in this dish, but you could swap it out for bowtie, linguine, spaghetti or rotini pasta.
- Check the Temperature of Your Chicken: The best way to check if your chicken is done and keep it from overcooking is by using a meat thermometer. When the chicken is cooked through, it should read 165 degrees Fahrenheit. (74 degrees Celsius)
- Adjust the Heat: This chipotle pasta is fairly spicy, if you want to reduce the heat, leave out the chipotle peppers, and reduce the amount of adobo sauce used.
- Use Freshly-Grated Cheese: Although it’s not quite as convenient, freshly grated Parmesan will have a better flavor and it will melt more evenly into the sauce.
Storing Leftovers
If you have leftover chipotle chicken pasta, transfer it to an airtight container and store it in the fridge for up to 4 days. You can reheat it in the microwave on high until it’s heated through.
More Recipes with Chipotle Flavor
If you love the smoky, spicy flavor of chipotle peppers, then I have a few more recipes that you must try! They are so delicious (the wings are a favorite!) and they are perfect for any occasion but especially fun get togethers like game day or a party!
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Cook the pasta according to the package directions until just al dente.
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Cut the chicken into 1-inch pieces and season with salt and pepper. Prepare the vegetables. Remove the tough ends from the asparagus.
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Heat the olive oil in a large skillet over medium-high heat. Add in the chicken and sauté until browned and cooked through.
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To the pan add the onion, red bell pepper, asparagus, and peas. Sauté until the vegetables are tender, about 10 minutes.
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Remove the chipotle peppers from the can, reserving the adobo sauce. Dice the chipotle peppers into smaller pieces. Add 3 tablespoons of diced peppers and garlic into the pan with the vegetables and chicken. Continue to sauté for another 2 minutes.
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Add ¼ cup of the adobo sauce, honey, heavy cream, shredded parmesan cheese, and salt and pepper to the pan.
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Stir in the cooked pasta and bring to a gentle boil. Reduce heat to low and simmer for 5 minutes.
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Remove the skillet from heat, serve the pasta with cilantro and additional parmesan cheese. Enjoy!
Calories: 546kcalCarbohydrates: 49gProtein: 24gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 108mgSodium: 188mgPotassium: 557mgFiber: 4gSugar: 15gVitamin A: 1867IUVitamin C: 31mgCalcium: 146mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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