This Spicy Chicken Chipotle Pasta Cheesecake Factory recipe is perfect for families, friends, or as a quick special meal for your next party. Whether you’re hosting a party, enjoying a special occasion, or just want to fix a quick meal on the go, this spicy chicken chipotle pasta recipe is perfect for any occasion. For those of you that love spicy food, this is the recipe for you. The addition of chipotle peppers adds a smoky and slightly sweet flavor to this recipe that will have your tastebuds dancing.
Spicy Chicken Chipotle Pasta Cheesecake Factory is one of those recipes that everyone should try because it’s easy to make but it’s got such a unique taste. It’s also super filling and really has a variety of flavors to it. If you’re looking for a new dinner recipe then look no further and try this spicy chicken chipotle pasta recipe.
Enjoying a healthy and delicious pasta dish, it’s easy to come up with a recipe that has the proper balance of veggies, protein, and pasta. This recipe will certainly give you a great recipe for pasta dishes that are both healthy and flavorful. This recipe will certainly give you a great recipe for pasta dishes that are both healthy and flavorful.
How To Make Spicy Chicken Chipotle Pasta Cheesecake Factory
This recipe is easy to make, and quite tasty too. This is also one of the most delicious recipes we have shared lately. It’s a great way to have some spicy pasta that won’t slow you down but will offer a flavorful and healthy meal. In fact, you only need the most basic ingredients to make this delicious pasta dish. If you want to try this, you can make it in about 50 minutes.
Ingredients
- 2 boneless skinless chicken breasts cut into 1″ 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 fresh asparagus the thinner the better
- 6 ounces shredded parmesan cheese
- cilantro and tortilla chip strips for garnish optional
Step By Step Instructions To Make Spicy Chicken Chipotle Pasta Cheesecake Factory
Step 1
Prepare your pasta water by bringing it to a boil.
Step 2
For tender-crisp asparagus, add the asparagus to the pasta water and boil for 2-3 minutes.
Step 3
Through a colander, shock it with cold water.
Step 4
Don’t rinse the pasta after adding it to the asparagus. Cook it for a minute less than the directions, then drain it into the same bowl.
Step 5
Add the lemon juice, salt, and pepper to the bowl of chicken and let sit while you prepare the rest of the dish.
Step 6
Melt the butter in a large skillet over medium heat.
Step 7
Once the bell peppers and onions are translucent, add them to the pan.
Step 8
Add the garlic and cook an additional minute.
Step 9
In a large bowl, combine the olive oil and the vegetables.
Step 10
Turn the heat up to medium-high and add the chicken.
Step 11
Make sure the chicken is browned on both sides.
Step 12
Stir in the honey and cook for an additional five seconds.
Step 13
Bring the bell pepper mixture back to a boil.
Step 14
Combine the heavy cream, adobo sauce, and Parmesan cheese and stir well.
Step 15
Pasta, asparagus, and frozen peas can be added after 3-4 minutes of cooking.
Step 16
Sprinkle tortilla strips and cilantro on top, then stir everything to coat.
Conclusion
We hope you enjoyed our article about Spicy Chicken Chipotle Pasta Cheesecake Factory. This recipe is a great way to experiment with new flavors and create something that’s uniquely yours. This recipe is simple but extremely yummy! It’s also one of my new favorite recipes. I love how versatile and healthy pasta can be. We’re always excited when one of our recipes gets shared, so make sure to share this one with your friends and family. Thanks for reading!
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Spicy Chicken Chipotle Pasta Cheesecake Factory
Ingredients
- 2 boneless skinless chicken breasts cut into 1" 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 fresh asparagus the thinner the better
- 6 ounces shredded parmesan cheese
- cilantro and tortilla chip strips for garnish optional
Instructions
- Prepare your pasta water by bringing it to a boil.
- For tender-crisp asparagus, add the asparagus to the pasta water and boil for 2-3 minutes.
- Through a colander, shock it with cold water.
- Don't rinse the pasta after adding it to the asparagus. Cook it for a minute less than the directions, then drain it into the same bowl.
- Add the lemon juice, salt, and pepper to the bowl of chicken and let sit while you prepare the rest of the dish.
- Melt the butter in a large skillet over medium heat.
- Once the bell peppers and onions are translucent, add them to the pan.
- Add the garlic and cook an additional minute.
- In a large bowl, combine the olive oil and the vegetables.
- Turn the heat up to medium-high and add the chicken.
- Make sure the chicken is browned on both sides.
- Stir in the honey and cook for an additional five seconds.
- Bring the bell pepper mixture back to a boil.
- Combine the heavy cream, adobo sauce, and Parmesan cheese and stir well.
- Pasta, asparagus, and frozen peas can be added after 3-4 minutes of cooking.
- Sprinkle tortilla strips and cilantro on top, then stir everything to coat.
