Chicken Chipotle Pasta

It’s no secret that our family loves spice. Pretty much anything with chipotle will be a hit in our house and this is no exception. I found this recipe on Pinterest and it’s a Cheesecake Factory copycat recipe. The only problem with that is I’ve never ordered this there so I have no idea how it compares. I also know that the closest Cheesecake Factory is in Denver so I won’t know anytime soon how this holds up to theirs. What I do know is my family was happy to eat more than one serving the night I made it and cheered when there were leftovers. (That’s a big deal in 2020 quarantine speak because let’s face it, we’re all getting sick of leftovers, am I right?)

This recipe has more steps than your usual pasta dish, but it’s worth it! The addition of asparagus and peas gives a sweet, crunchy contrast to the spicy sauce. My family loves the smoky chipotle kick, but if yours tends to like a milder flavor you can easily add one chipotle instead of two, or cut them both out altogether and just add the two tablespoons of adobo sauce. Be sure to add the fresh cilantro on top along with the Parmesan cheese at the end. YUM!

Ingredients

  • 2 boneless skinless chicken breast cut into 1″ pieces
  • 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 chipotle peppers, cut small & 2 tablespoons adobo sauce from can
  • 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 garnishoptional

Instructions

  1. Set your water to boil for your pasta. While waiting for water to boil, cube your chicken and place in a bowl with the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
  2. Cut your asparagus into 5-6 inch long strips.
  3. Add the asparagus to the pasta water and boil for 2-3 minutes or until tender. Use a slotted spoon to take out the asparagus and shock it with cold water through a colander.
  4. Add the pasta to the same water and cook a minute shy of the directions.
  5. While waiting for pasta to cook, dice bell peppers and onion. Bring cooked asparagus back to the cutting board and cut it into more edible pieces (about two inches long.)
  6. It should be time to drain your pasta into the same colander you used for the asparagus but don’t rinse.
  7. In a large skillet add the butter and melt over medium heat.
  8. Add the bell peppers and onions and cook until just translucent.
  9. Add in the garlic and cook an extra minute.
  10. Remove the vegetables and add in the olive oil.
  11. Add the chicken to the pan and turn the heat up to medum-high.
  12. Brown the chicken on both sides.
  13. Add in the honey and stir, cooking a few more seconds.
  14. Add the bell pepper mixture back to the pan
  15. Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
  16. Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
  17. Stir to coat everything and serve with fresh cilantro, Parmesan cheese, and tortilla strips

Recipe adapted from dinnerthendessert.com

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