Cheesecake Factory Spicy Chicken Chipotle Pasta
This copycat Cheesecake Factory spicy chicken chipotle pasta is loaded with bold, zesty flavor and even tastier than the original!
Ingredients
- 6 chicken thighs boneless/skinless
- 1 ½ teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chipotle powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 8 oz asparagus fresh
- 12 oz gluten free penne
- 2 tablespoon butter
- 2 tablespoon minced garlic
- ½ onion diced small
- ½ yellow bell pepper sliced thin
- ½ orange bell pepper sliced thin
- 1 tablespoon Costabile olive oil
- 1 tablespoon Costabile lemon olive oil
- ¼ cup honey
- 2 cups heavy cream
- 6 oz parmesan cheese shredded
- 2 tablespoon adobo sauce from canned adobo peppers
- 1 cup peas frozen
- Cilantro optional, for garnish
Instructions
- Add the diced chicken, paprika, salt, garlic powder, chiptole, onion powder, and black pepper to a bowl and toss to coat evenly. Set aside.
- Slice the asparagus into 1 ½-inch pieces and cook in a large pot of boiling water for 2 to 3 minutes.
- Immediately transfer the cooked asparagus to a bowl with ice water.
- In the asparagus water, boil the pasta according to the package directions for al dente. Then, drain it and set aside.
- Melt the butter in a large pan over medium heat. Then, add the garlic, onion, and bell peppers and cook for 3 to 4 minutes until translucent. Transfer to a small bowl.
- Add the olive oil and lemon olive oil to the same pan and increase the heat to medium-high. Add the chicken and cook for 3 to 4 minutes per side until it reaches an internal temperature of 165 degrees.
- Add the honey and cook for 30 seconds. Then, add the onion, garlic, and peppers back to the pan.
- Add the heavy cream, cheese, and adobo sauce and cook for 4 to 6 minutes, stirring constantly until thickened.
- Add the pasta green peas, and asparagus. Stir well until evenly coated and enjoy.
Notes
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply place in the microwave and stir well.
Peppers: If you don't have orange bell peppers, an orange one would do just fine.
Spice: To make this dish less spicy, you can reduce the amount of adobo sauce within the recipe.
Vegetables: Not a fan of asparagus? Use mushrooms or green beans in their place.
Nutrition
Calories: 763kcalCarbohydrates: 51gProtein: 31gFat: 49gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 172mgSodium: 1517mgPotassium: 530mgFiber: 4gSugar: 14gVitamin A: 2064IUVitamin C: 34mgCalcium: 335mgIron: 3mg
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