Cheesecake Factory Chicken Chipotle Pasta
Cheesecake Factory Chicken Chipotle Pasta is a copycat recipe with pasta tossed with honey glazed chicken pieces, asparagus, peppers, and peas, all in a spicy adobo cream sauce.
Servings: 4 servings
Calories: 1004kcal
Ingredients
- 1 lb. asparagus cut into 1-2 inch pieces
- 1 lb. penne pasta
- ½ cup pasta water reserved from cooking pasta
- 1 ½ lbs. boneless skinless chicken breast
- 2 tbsp. neutral oil divided
- 1 lemon juice and zest
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ cup chipotle peppers in adobo plus 1 tbsp. for the chicken marinade, just the sauce
- 2 tbsp. honey
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 1 cup frozen peas
- 1 cup freshly grated parmesan cheese
- ½ cup heavy cream
Instructions
- Cut chicken breasts into bite sized pieces. Add them to a bowl along with 1 tbsp. of adobo sauce, 1 tbsp. of oil, lemon zest, lemon juice, salt, and pepper. Refrigerate for at least 30 minutes, and up to 24 hours.
- Boil a large pot of water. This will be used for both the asparagus and pasta.
- Once the water is boiling, add asparagus pieces and cook for 3-5 minutes depending on their thickness, thicker will take closer to 5 minutes. Use a slotted spoon to remove asparagus pieces and immediately place in a bowl of ice water to stop the cooking process. Drain and set to the side.
- To the still boiling water, add pasta and cook until al dente. When draining, reserve ½ cup of pasta water to be used in the sauce.
- To a large deep skillet, add 1 tbsp. oil and heat over medium heat. Add diced peppers, minced garlic, and diced onions and cook until the onions are translucent, about 3-4 minutes. Remove to a plate to the side.
- To the same skillet, add chicken pieces. Working in stages so you don't overcrowd the pan, brown chicken until cooked through.
- Reduce heat to medium low and add honey. Stir to coat chicken pieces and remove chicken to the side plate.
- Again to the same skillet, you are going to create the adobo cream sauce. Add reserved pasta water, heavy cream, ¼ cup of adobo sauce, and parmesan cheese. Simmer for 1-2 minutes to reduce.
- Add all ingredients back to the pan, including cooked honey chicken pieces, blanched asparagus, peppers, onions and garlic, frozen peas and cooked pasta.
- Stir to combine and enjoy.
Nutrition
Calories: 1004kcal | Carbohydrates: 115g | Protein: 67g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 159mg | Sodium: 1100mg | Potassium: 1478mg | Fiber: 12g | Sugar: 18g | Vitamin A: 2820IU | Vitamin C: 133mg | Calcium: 413mg | Iron: 6mg