Spicy Chicken Chipotle Pasta (Copycat) Recipe
This Spicy Chicken Chipotle Pasta is a creamy, flavorful dish featuring tender chicken breast chunks, penne pasta, and a spicy chipotle pepper sauce. The recipe combines sautéed bell peppers, onions, garlic, and asparagus with a luscious heavy cream and parmesan cheese sauce, finished with a touch of honey and garnished with fresh cilantro and crunchy tortilla chip strips. Perfect for a hearty weeknight dinner with a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 2 chicken breasts, boneless skinless, cut into 1-inch 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 asparagus, preferably thin
- 6 ounces parmesan cheese, shredded
Optional Garnish
- Fresh cilantro leaves, chopped
- Tortilla chip strips
Instructions
- Boil Water and Cook Asparagus: Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until tender-crisp. Immediately drain and shock the asparagus under cold water through a colander to stop cooking.
- Cook Pasta: In the same boiling water, add the penne pasta and cook until one minute shy of package instructions for al dente. Drain the pasta into the bowl with the asparagus, but do not rinse.
- Marinate Chicken: In a separate bowl, toss the chicken chunks with lemon juice, kosher salt, and black pepper. Set aside to let the flavors meld while preparing the sauce.
- Sauté Vegetables: Heat a large skillet over medium heat and melt the butter. Add the chopped yellow and red bell peppers along with the chopped onion. Cook for 4-5 minutes until they become translucent and tender. Stir in the minced garlic and cook for an additional minute. Remove the vegetables from the skillet and set aside.
- Cook Chicken: Add olive oil to the emptied skillet and increase heat to medium-high. Add the marinated chicken pieces and brown on both sides, about 2-3 minutes per side.
- Add Honey and Return Vegetables: Stir in the honey and cook for 5 seconds. Then add the sautéed bell pepper and onion mixture back into the skillet with the chicken.
- Add Sauce Components: Stir the chipotle pepper sauce, heavy cream, and shredded parmesan cheese into the skillet. Cook for 3-4 minutes, allowing the sauce to thicken and flavors to combine.
- Combine Pasta and Vegetables: Add the cooked penne pasta, blanched asparagus, and frozen peas to the skillet. Stir gently to combine and coat everything evenly with the creamy chipotle sauce.
- Serve and Garnish: Serve the pasta hot, garnished with chopped fresh cilantro leaves and crunchy tortilla chip strips if desired, to add texture and a fresh flavor contrast.
Notes
- Using thin asparagus stalks ensures they become tender in the short boiling time.
- For less heat, reduce the amount of chipotle pepper sauce.
- Do not rinse pasta after cooking to help the sauce adhere better.
- Adjust the salt to taste, especially if your parmesan cheese is salty.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stove with a splash of cream or water.
Keywords: Spicy Chicken Pasta, Chipotle Pasta, Creamy Chicken Pasta, Copycat Cheesecake Factory Pasta, Penne with Chipotle Sauce
