Name: Spicy Chicken Chipotle Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 lb penne pasta; 2 tablespoons unsalted butter; 4 garlic cloves, minced; 1 onion, finely chopped; 1 red bell pepper, chopped; ½ teaspoon coarse salt; ¾ cup heavy cream; ¾ cup chicken broth; 1 tablespoon adobo sauce; ½ teaspoon coarse salt; 2 cups asparagus, cut into 1 inch pieces; ½ cup frozen peas; 2 boneless, skinless chicken breasts, pounded thin; 1/4 cup honey; 2 tablespoons soy sauce; 1 tablespoon olive oil; 2 garlic cloves, minced; ½ teaspoon coarse salt

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A bowl of penne pasta with asparagus spears, red bell pepper, peas and honey glazed chicken in a creamy southwestern sauce.

What we love about this spicy chicken chipotle pasta

This is an outstanding recipe, it’s no wonder it has been such a success at the restaurant. Everything in this dish balances so well, it’s unique and comforting at the same time. The spicy, and decadent sauce pairs perfectly with the fresh, crispy vegetables – and don’t forget about the pop of sweet, honey glazed chicken. Plus, since you are making this at home, if you want to up the spice level, you absolutely can!

A couple bowls of spicy chicken chipotle pasta.

Here’s what you’ll need to make it

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Kitchen tools

Large Rondeau Pot

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cast iron skillet

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Chef’s knife

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Ingredients you might need to pick up

Chicken breast
Bell pepper
Onion
Asparagus
Frozen peas
Adobo sauce
Chicken broth
Heavy cream

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Close up of a pasta dish showing all the fresh veggies and the creaminess of the sauce.

How to make this spicy chicken chipotle pasta

Marinate the chicken. Using a bowl large enough to submerge chicken breasts, whisk together marinade ingredients until well combined. Submerge chicken in the marinade and set aside, allowing chicken to marinate for at least 30 minutes. You can do this ahead of time (chicken can marinate for up to 24 hours) to help keep the kitchen clean and make the recipe go a bit faster.

Cook the pasta. In a large pot of salted, boiling water, cook the pasta according to package directions to al dente. Reserve ½ cup of pasta water, drain and set aside. Drizzle pasta with a bit of olive oil if needed, to prevent it from sticking together while you prepare the chicken and sauce.

Cook the chicken. Heat olive oil over medium heat, in a large cast iron skillet. Sear marinated chicken breast for 4-5 minutes per side, until internal temperature is 165˚F. When chicken is cooked through, remove from pan to make pasta sauce. When it has rested for at least 10 minutes, slice or chop your chicken into bite sized pieces.

Make the sauce. Add butter to the skillet, allowing it to melt over medium high heat. Sauté onions, bell pepper, garlic and crushed red peppers until onions and peppers have started to become tender. Then, whisk in cream, chicken broth, adobo sauce, pecorino romano cheese and salt. When the sauce is smooth, stir in asparagus and peas, then let everything simmer until sauce has thickened slightly.

Pull the dish together. Stir pasta and chicken into the sauce, making sure everything is well coated, adding a splash of pasta water, if needed. Garnish with fresh chopped parsley and serve. Try serving it with a slice of cheesecake for dessert for the full Cheesecake Factory experience.

Spicy chicken chipotle pasta in a bowl, garnished with grated cheese and fresh parsley.

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A bowl of spicy chicken chipotle pasta, a copycat cheesecake factory recipe.

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