Spicy Chicken Chipotle Pasta
This delicious Cheesecake Factory Copycat recipe, Spicy Chicken Chipotle Pasta is the ultimate pasta dinner! Packed with chicken, chipotle cream sauce, and pasta this dinner has it all!
Servings: 6 servings
Ingredients
- 8 oz. penne pasta uncooked
- 1 cup pasta water reserved from cooking the pasta
- 1 cup red bell pepper diced
- 1 cup orange bell pepper diced
- 1 cup onion petite diced
- 1 cup green peas frozen or fresh
- 2 tbsp. olive oil
- 4 cloves garlic minced
- 1 bunch asparagus spears trimmed and cut in 1 inch pieces
- ¾ tsp. cumin powder
- ¾ tsp. black pepper fresh ground
- 2 tsps. chipotle seasoning low or no sodium
- 1 tsp. paprika
- ¼ cup adobo pepper sauce canned
- 2 cups heavy cream
- ¾ cup parmesan cheese grated
- ½ tsp. salt
- Grated parmesan cheese, tortilla chips, chopped fresh parsley for garnishing
Chicken Marinade
- 2 large Chicken Breast whole
- 2 tsps. chipotle seasoning low or no sodium
- 1 tbsp. olive oil
- 2 tsp. lime juice or lemon juice
- 1 tsp. paprika
- ¼ tsp. salt
Instructions
- Begin by cooking the pasta al dente according to the package instructions. Reserve 1 cup pasta water when finished cooking the pasta.
- Trim and cut the asparagus into 1 inch in length. You can steam by itself of place a steaming basket over the pasta water to steam them until tender, but not over steamed, about 2 minutes. Remove and set aside.
- Dice the bell peppers, onion and mince the garlic. Set aside.
- In a small bowl, mix together the chicken marinade: chipotle seasoning, olive oil, lime juice, and paprika. Coat the chicken with the marinade.
- Grill the chicken until fully cooked on a griddle or grill pan. When done, cover with foil wrap and allow to rest.
- In a large skillet over medium heat, add in the olive oil. Sauté the onion, garlic, bell peppers, and peas until tender. Add the cumin powder, ground black pepper, chipotle seasoning, paprika and salt. Add the adobo pepper, heavy cream, and the reserved pasta water. Mix and cover to simmer on low heat for 2-4 minutes for the sauce to thicken up.
- Slice the chicken into 1½ inch strips or 1 inch cubes, while the sauce simmers.
- Add the cooked pasta, steamed asparagus, and parmesan cheese to the skillet. Mix to coat everything well with the sauce. Then add in the sliced grilled chicken. Stir and cover to cook for a few minutes to allow the pasta and chicken to absorb the sauce.
- Remove from heat and garnish with some grated parmesan cheese, crushed tortilla chips, and chopped parsley.
Video
Notes
- Adjust spices to your liking. You can add more or less.
- To steam the asparagus, place the asparagus in a steamer basket over boiling water for 1 minute.
- Use a pre-made chipotle seasoning or make your own. I have a few simple chipotle seasoning recipes on my Sauces and Seasonings Board on Pinterest!
- Check the temperature of the chicken to make sure it is cooked through. The FDA recommends 165°F, I like to remove mine around 160°F while it's covered it will continue to cook up to 165 without drying out the chicken.
- If you can't find chipotle seasoning, you can use chili seasoning instead
Nutrition
Calories: 671kcal | Carbohydrates: 45g | Protein: 29g | Fat: 43g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 560mg | Potassium: 859mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4393IU | Vitamin C: 82mg | Calcium: 253mg | Iron: 4mg