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Spicy Chicken Chipotle Pasta

Spicy Chicken Chipotle Pasta

This Spicy Chicken Chipotle Pasta is one of the best pasta dishes at The Cheesecake Factory. This is a copycat recipe that is sure to impress! The creamy sauce and flavors from the adobo sauce, peppers, onions and honey is what make this dish absolutely amazing!
5 from 1 vote
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Keyword: spicy chicken chipotle pasta, the cheesecake factory, copycat recipe
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 807kcal


  • 4 boneless skinless chicken breasts cut into 1 inch cubes
  • 16 oz penne pasta
  • 2 cups fresh asparagus chopped into 3 inch chunks
  • 1/4 cup dry white wine
  • 2 tbsp lime juice 1 tbsp to marinate the chicken and 1 tbsp for the sauce
  • 2 tbsp butter
  • 1/4 cup honey
  • 1 tbsp salt divided half to season the chicken and half for the sauce (or add more to taste)
  • 1 tsp ground black pepper
  • 2 tsp granulated garlic
  • 1 tsp crushed red pepper flakes
  • 2 tsp paprika powder
  • 3 tbsp adobo sauce from canned chipotle peppers
  • 1 medium onion chopped and diced
  • 6 garlic cloves chopped and minced
  • 1 medium red bell pepper chopped and diced
  • 1 medium yellow bell pepper chopped and diced
  • 2 1/2 cups heavy cream
  • 1/2 cup reserved pasta water
  • 1 cup frozen peas
  • 1 cup grated parmsesan cheese 3/4 cup to add into the sauce and 1/4 cup to top the pasta with at the end
  • 1 tbsp cilantro for garnishing
  • 1/2 cup tortilla strips for garnishing


  • First, start by dicing your boneless, skinless chicken breasts into 1 inch cubes. Place them in a bowl and season with lime juice, olive oil, dry white wine, salt, ground black pepper, granulated garlic, paprika powder and crushed red pepper flakes. Set it aside to marinate as you prepare the rest of the ingredients.
  • Next, chop the asparagus into 3 inch chunks. Begin boiling the salted pasta water and once it begins to boil, add in the chopped asparagus and boil for about 3 minutes or until they are fork tender.
  • Remove the asparagus from the pasta water with a slotted spoon and transfer to a colander. Shock the asparagus by running cold water over it until it cools down.
  • Next, add the pasta to the boiling water and cook it until about 1 minute shy of what the directions on the package state.
  • While the pasta is cooking, chop and dice your bell peppers and onion. Chop and mince the garlic cloves. Set them aside for later.
  • Next, reserve 1/2 cup of pasta water for later and drain the pasta. Rinse with cold water to stop the cooking process. Set aside for now.
  • In a skillet over medium heat, add olive oil and honey. Add the cubed chicken breasts that have been marinating in the bowl. Sauté and cook until they are golden brown and fully cooked through. This took about 5 minutes on each side or you can use a thermometer to check for doneness. Once the internal temperature of the chicken breasts reaches 165 degrees F, you’ll know it’s ready. Set the cooked chicken aside for now while you make the sauce.
  • In a large pot over medium high heat, add butter. Once it melts, add in the chopped bell peppers and cook for 2-3 minutes before adding in the onion. Add in the onion and sauté and cook until they become translucent in color. Add in the garlic and sauté for about 30 seconds.
  • Immediately add in the heavy cream, adobo sauce, parmesan cheese, lime juice and pasta water. Stir for about 5-7 minutes or until the sauce has thickened up.
  • Next, add in the asparagus, pasta, chicken and frozen peas. Stir everything well to coat the pasta in sauce.
  • Finally, garnish with cilantro, tortilla strips and top off with more parmesan cheese if desired.


Calories: 807kcal | Carbohydrates: 77g | Protein: 29g | Fat: 42g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 1689mg | Potassium: 594mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1517IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 2mg