A Yummy Spicy Chicken Chipotle Pasta
Get ready for a flavor explosion with this Spicy Chicken Chipotle Pasta! Tender chicken, al dente pasta, and a creamy, spicy chipotle sauce come together to create a delicious and satisfying meal that will have your taste buds dancing.
It's perfect for a quick and easy weeknight dinner, and the leftovers make a tasty lunch the next day. Plus, with just a handful of ingredients, it's a budget-friendly dish that will become a family favorite in no time.
Spicy Chicken Chipotle Pasta is a popular pasta dish that features a creamy chipotle sauce, tender chicken, and various vegetables. The dish is known for its bold flavors and spicy kick, making it a favorite among spicy food lovers.
The dish is relatively easy to make and can be customized to suit individual tastes. It's a great option for a quick weeknight meal or a casual dinner party.
Overall, the Spicy Chicken Chipotle Pasta dish is a flavorful and satisfying option for those who enjoy bold, spicy flavors.
Spicy Chicken Chipotle Pasta from The Cheesecake Factory with asparagus, bell peppers and peas with honey glazed chicken in a spicy chipotle parmesan cream sauce.
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Spicy Chicken Chipotle Pasta Recipes :
Ingredients
- 2 boneless skinless chicken breast 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
- Set your water to boil for your pasta.
- Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
- Shock it with cold water through a colander.
- Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don’t rinse.
- In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
- In a large skillet add the butter and melt over medium heat.
- Add the bell peppers and onions and cook until just translucent.
- Add in the garlic and cook an extra minute.
- Remove the vegetables and add in the olive oil.
- Add the chicken to the pan and turn the heat up to medum-high.
- Brown the chicken on both sides.
- Add in the honey and stir, cooking an additional 5 seconds.
- Add the bell pepper mixture back to the pan
- Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
- Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
- Stir to coat everything and serve with any garnishes you’d like (Cheesecake Factory uses tortilla strip chips and cilantro).
