Spicy Chicken Chipotle Pasta Recipe

Introduction

This Spicy Chicken Chipotle Pasta is a creamy, flavorful dish that perfectly balances heat and richness. Tender chicken and fresh vegetables are tossed in a smoky chipotle Parmesan sauce for a satisfying meal you’ll want to make again and again.

Ingredients

• 2 boneless skinless chicken breasts, cut into 1-inch chunks
• 1 pound penne pasta
• 2 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarse ground black pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 tablespoons chipotle pepper sauce (from canned adobo peppers)
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 yellow onion, chopped
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup frozen peas
• 1 pound asparagus, thinner stalks preferred
• 6 ounces Parmesan cheese, shredded
• Optional garnish: fresh cilantro leaves, chopped
• Optional garnish: tortilla chip strips

Instructions

1. Step 1: Bring a large pot of water to a boil. Add the asparagus and cook for 2-3 minutes until tender-crisp. Drain and shock in cold water to stop cooking.
2. Step 2: Add the penne pasta to the boiling water and cook according to package directions, stopping about one minute before fully done. Drain pasta with asparagus in the same bowl, do not rinse.
3. Step 3: In a bowl, toss the chicken with lemon juice, salt, and pepper. Let it sit while you prepare the rest.
4. Step 4: In a large skillet over medium heat, melt butter. Add bell peppers and onions, cooking until translucent, about 4-5 minutes. Add garlic and cook for an additional minute.
5. Step 5: Remove vegetables from skillet and add olive oil. Increase heat to medium-high and add chicken chunks. Brown chicken on both sides, 2-3 minutes per side.
6. Step 6: Stir in honey and cook for about 5 seconds. Return the cooked vegetables to the skillet.
7. Step 7: Add chipotle pepper sauce, heavy cream, and Parmesan cheese. Stir and cook for 3-4 minutes until sauce thickens slightly.
8. Step 8: Add the cooked pasta, asparagus, and frozen peas to the skillet. Toss everything well to coat with the sauce.
9. Step 9: Serve hot, garnished with chopped fresh cilantro and tortilla chip strips if desired.

Tips & Variations

• For extra heat, mash a chipotle pepper from the adobo can into the sauce instead of just using the sauce.
• Substitute penne with other short pasta like farfalle or shells to catch the sauce better.
• Use half and half instead of heavy cream for a lighter sauce, though it won’t be as rich.
• To keep asparagus tender-crisp, don’t overcook when boiling—shock in cold water immediately after.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus instead of fresh?

Fresh asparagus works best for the tender-crisp texture, but if using frozen, thaw and drain it well before adding to avoid excess water in the sauce.

Is there a substitute for chipotle pepper sauce in adobo?

If you don’t have chipotle sauce, you can use smoked paprika and a pinch of cayenne pepper to add smoky heat, though the flavor won’t be quite the same.

Spicy Chicken Chipotle Pasta Recipe

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★★★★★

4.5 from 61 reviews

This Spicy Chicken Chipotle Pasta is a flavorful blend of tender chicken chunks, penne pasta, and a rich, creamy chipotle-infused sauce. The sauce features a velvety mix of heavy cream, Parmesan cheese, and smoky adobo chipotle peppers, perfectly balanced with a touch of honey for sweetness. Fresh asparagus and peas add a vibrant crunch, while sautéed bell peppers, onions, and garlic provide a delicious aromatic base. Garnished with fresh cilantro and crunchy tortilla chip strips, this dish offers a delightful combination of spicy, creamy, and fresh flavors inspired by the Cheesecake Factory’s popular creation.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

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Chicken and Seasoning

• 2 boneless skinless chicken breasts, cut into 1-inch chunks
• 2 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarse ground black pepper

Pasta and Vegetables

• 1 pound penne pasta
• 1 pound asparagus, thin spears preferred
• 1 cup frozen peas
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 yellow onion, chopped
• 3 cloves garlic, minced

Sauces and Fats

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 tablespoons chipotle pepper sauce (from canned adobo peppers)
• 2 cups heavy cream

Cheese and Garnishes

• 6 ounces Parmesan cheese, shredded
• Fresh cilantro leaves, chopped (optional garnish)
• Tortilla chip strips (optional garnish)

Instructions

1. Boil Pasta and Blanch Asparagus: Bring a large pot of water to a boil. Add the asparagus spears and cook for 2-3 minutes until tender-crisp. Immediately drain and shock the asparagus in cold water through a colander to stop cooking and preserve color.
2. Cook Pasta: In the same pot of boiling water, add the penne pasta. Cook until about one minute less than package directions indicate for al dente texture. Drain the pasta but do not rinse. Combine the pasta with the blanched asparagus in a large bowl and set aside.
3. Season Chicken: In a separate bowl, toss the chicken chunks with lemon juice, kosher salt, and black pepper. Let sit while preparing the rest of the dish to allow flavors to meld.
4. Sauté Vegetables: Heat a large skillet over medium heat and melt the butter. Add the chopped yellow and red bell peppers along with the chopped onion. Sauté until vegetables are just translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Remove the vegetable mixture from the skillet and set aside.
5. Cook Chicken: In the same skillet, add the olive oil and increase heat to medium-high. Add the seasoned chicken pieces and brown them on both sides, approximately 2-3 minutes per side, until golden and nearly cooked through.
6. Glaze Chicken: Stir in the honey to the skillet with the chicken and cook for 5 seconds to coat the chicken evenly with the sweet glaze.
7. Combine Ingredients: Return the sautéed bell peppers, onions, and garlic mixture to the skillet with the chicken. Stir everything together well.
8. Add Sauce Ingredients: Stir in the chipotle pepper sauce, heavy cream, and shredded Parmesan cheese. Allow the sauce to cook and thicken slightly for 3-4 minutes over medium heat.
9. Finish the Dish: Add the cooked pasta, blanched asparagus, and frozen peas into the skillet. Stir gently to coat all ingredients evenly with the creamy chipotle sauce. Heat through until everything is hot and well combined.
10. Serve and Garnish: Plate the pasta dish and garnish with fresh chopped cilantro leaves and crunchy tortilla chip strips if desired, replicating the Cheesecake Factory style presentation.

Notes

• Make sure not to overcook the asparagus; it should stay tender-crisp to retain freshness and texture in the dish.
• For extra heat, add a whole mashed chipotle pepper from the adobo sauce instead of just sauce.
• Use freshly grated Parmesan cheese for the best flavor and to help thicken the sauce properly.
• Blanching the asparagus before adding it to the pasta ensures even cooking and preserves a bright color.
• This dish is best served immediately to enjoy the creamy sauce at its freshest.
• Substitute penne pasta with other short pasta shapes like farfalle or large shells for a different texture experience.

Keywords: Chicken chipotle pasta, spicy chicken pasta, creamy chipotle sauce, penne pasta recipe, quick dinner recipes, chipotle cream pasta