Chicken Chipotle Pasta features juicy chicken and tender veggies in a delectable spicy cream sauce. This easy recipe is lick your plate clean good.
This flavorful and spicy chicken chipotle pasta is so good that you won’t know it’s homemade! You won’t believe how easy it is to recreate this Cheesecake Factory favorite in the comfort of your home.
Serve with other Cheesecake Factory copycat recipes like Avocado Egg Rolls and deep fried mac and cheese.
It will quickly become a meal your family begs for
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just over 30 minutes.
- Balance of Flavor: The sweet honey, spicy peppers, and creamy sauce are the perfect combination.
- Complete Meal: It includes your veggies, protein and starch!
Ingredient Notes and Shopping Tips
- Chipotle: Chipotle peppers are smoke-dried jalapeno pepper mixed with spices. They provide a smoky spiciness. Look for them in the international aisle near the taco shells.
- Chicken: You could also use leftover or rotisserie chicken.
- Pasta: Use any shape you like such as Farfalle, Penne, or Cavatappi.
- Chipotle Seasoning: This blend of chipotle, chili powder and other seasonings adds tons of flavor. Look for store bought varities or make your own.
- Asparagus: Look for bright green stalks that are firm to the touch. Avoid limp or discolored bunches. You can use frozen if it is not is season, but avoid canned varities which can be too mushy.
- Heavy Cream: Avoid using half and half which tends to curdle when cooking at high temps.
How To Make Chicken Chipotle Pasta
- Cook Asparagus: Cook for 2-3 minutes and then place in an ice bath.
- Cook Pasta: Cook according to package directions.
- Cook Veggies and Chicken: Cook veggies in butter and chicken in olive oil.
- Make Sauce: Stir in chipotle seasoning, adobo sauce, cheese and heavy cream. Stir in pasta and asparagus and enjoy!
How To Safely Dice Raw Chicken
- The best way to safely dice raw chicken is to slice each chicken breast slightly against the grain. Cut each of these wider strips of the chicken breast once more in the opposite direction. Then cut each strip or cube of chicken breast into small diced pieces of chicken
- Use a sharp knife
- Use a seperate cutting board for raw meat
How To Tell When Chicken Is Done
- Chicken needs to be cooked to a temperature of at least 165 degrees Fahrenheit.
- Juices should also be running clear. If there’s any pink juice running from the chicken cubes, then you’ll need to cook it a bit longer.
Leftovers
- Storage: Store leftovers in the fridge for up to 3 days.
- Reheat: Reheat in the microwave until warmed through.
- Freezing: Freezing is not reccomended as the cream sauce can break.
Tips
- Don’t forget to salt your pasta water.
- Snap or cut the ends off of your asparagus: Cut off the tough woody ends using a sharp knife or by snapping it by bending until it breaks.
- Adjust the heat: Add more or less chipotle seasoning and sauce to adjust to your family’s taste.
- Do not overcook the pasta: Cook until al dente as it will continue to cook in the sauce.
- This recipe works great in a cast iron skillet.
Chicken Chipotle Pasta
Chicken Chipotle Pasta features juicy chicken and tender veggies in a delectable spicy cream sauce. This easy recipe is lick your plate clean good.
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Servings: 6 People
Calories: 785kcal
Ingredients
- 2 Boneless Skinless Chicken Breasts Diced
- 2 Tablespoons Olive Oil
- 1 Box Pasta I Used Farfalle
- 1 Teaspoon Chipotle Seasoning
- Salt and Pepper To Taste
- 2 Tablespoons Butter
- 1 Onion
- 2 Bell Peppers
- 4 Cloves Garlic
- ¼ Cup Honey
- 1 Teaspoon Chipotle Seasoning
- 4 Tablespoons Chipotle Sauce From a Can of Chipotle Peppers
- 1 Bundle Asparagus
- 2 Cups Heavy Cream
- 1 Cup Shredded Cheese I Used a Parmesean/Romano Blend
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Instructions
- In a medium saucepan, boil asparagus for 2-3 minutes. Place into an ice bath.
- Cook pasta in the same saucepan according to the package directions.
- In a large dutch oven melt butter. Cook onion and pepper until softened. Stir in garlic and cook for 1 more minute. Set aside on a plate.
- In the same dutch oven, heat olive oil over medium heat. Brown chicken on all sides, then sprinkle with salt, pepper, chipotle seasoning, and honey.
- Add cooked veggies, adobo sauce, chipotle seasoning, cheese, and heavy creamy to the dutch oven.
- Cook for 3-5 minutes until incorporated. Fold in pasta and asparagus.
Notes
Ingredient Notes and Shopping Tips
- Chipotle: Chipotle peppers are smoke-dried jalapeno pepper mixed with spices. They provide a smoky spiciness. Look for them in the international aisle near the taco shells.
- Chicken: You could also use leftover or rotisserie chicken.
- Pasta: Use any shape you like such as Farfalle, Penne, or Cavatappi.
- Chipotle Seasoning: This blend of chipotle, chili powder and other seasonings adds tons of flavor.
- Asparagus: Look for bright green stalks that are firm to the touch. Avoid limp or discolored bunches. You can use frozen if it is not is season, but avoid canned varities which can be too mushy.
- Heavy Cream: Avoid using half and half which tends to curdle when cooking at high temps.
- Don't forget to salt your pasta water.
- Snap or cut the ends off of your asparagus: Cut off the tough woody ends using a sharp knife or by snapping it by bending until it breaks.
- Adjust the heat: Add more or less chipotle seasoning and sauce to adjust to your family's taste.
- Do not overcook the pasta: Cook until al dente as it will continue to cook in the sauce.
- This recipe works great in a cast iron skillet.
Nutrition
Calories: 785kcal | Carbohydrates: 75g | Protein: 25g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 220mg | Potassium: 524mg | Fiber: 4g | Sugar: 19g | Vitamin A: 2664IU | Vitamin C: 54mg | Calcium: 177mg | Iron: 2mg
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