Cheesecake Factory’s Spicy Chicken Chipotle Pasta
I saw this recipe and I have to admit that I had never had this dish at the Cheesecake Factory.
It looked to die for, so we made it one night for dinner and my world is forever changed.
Wowzers.
Another hit recipe.
This quickly turned into my new favorite recipe.
I am seriously obsessed with it.
AND as a side note, I just went to Cheesecake Factory 2 weeks ago and ordered this dish….
and I wasn’t a fan!
It was way too spicy at the restaurant, but the way my dish came out…there was only a slight hint of heat.
Now that’s NEVER happened!
You will need:
2 chicken breasts
1 box penne pasta
1 lemon
2 tbs. honey
olive oil
2-4 Tbs from 1 can chipotle peppers in adobo sauce
yellow bell pepper
red bell pepper
4- 6 cloves fresh garlic
2 more Tbs honey
2 cups heavy whipping cream
3/4 cup frozen peas
1 bunch fresh asparagus
cilantro
1 cup shredded parmesan cheese
Preheat your oven to 350 degrees F (for the asparagus)
Take your lemon and roll it with your hand against a hard surface in order to get the juices released.
Cut your lemon in half and squeeze the juice from both halves into your bowl.
Add 2 tbs. of honey, a pinch of salt and pepper.
Mix until well blended.
Mix until well blended.
Next, chop your yellow and red peppers.
Then, cut your 2 chicken breasts into bite size pieces.
Place chicken into a ziplock bag and add the lemon and honey mixture.
Set aside until later.
Now for the asparagus. Break off the end pieces & cut them into small pieces.
Place cut asparagus into a bowl and add 1 tbs. of olive oil, a pinch of salt, and pepper & mix together.
On a cooking sheet, spread the asparagus evenly. Put this into your preheated oven.
Then, in a large frying pan heat 1 tbs of butter and 1 tbs of olive oil.
Add the chicken along with the marinade to the hot pan. Spread the chicken pieces out in the bottom of the pan to cook evenly. If your stove was on high, you can turn it down to medium to cook chicken. Do not turn the chicken until it has cooked well on first side because you want the honey to caramelize and turn golden brown (without burning though).
Check on the asparagus, turning it to roast it evenly on both sides. When it is done remove it. Set aside for later.
In another large pot, fill with water and add salt. Bring to a good boil before adding your penne pasta.
When the chicken is golden brown on both sides remove from the pan and place in a dish to set aside.
Make sure you get all the yummy juices, and don’t wash your pan yet.
Chop your garlic.
Using the same pan you cooked the chicken in, heat 1 tbs. of butter and 1 tbs. of olive oil.
Scrape all of the golden chicken and honey juices from the bottom of the pan and mix thoroughly.
Then add your garlic. Now the water should be boiling, add the penne to the pot.
The garlic should be soft, now add 1 tbs. of honey.
Add red and then yellow to the pan. Saute for about a minute.
Add about 3/4 cup of frozen peas. Stir together and cook for about 2 more minutes. Then add your cooked chicken that you set aside earlier. Make sure you get all the yummy juices from the bowl!!!
Now for the can of chipotle peppers. You’re not going to actually use the pepper, just the sauce.
This is where the “kick” comes from so according to your liking of spiciness modify accordingly.
If you add 3-4 tbs. it will be pretty spicy.
I suggest that you add 1-2 and then taste before you add more.
Add 2 cups of heavy whipping cream slowly mixing it well.
Sprinkle in 1 cup of grated parmesan cheese.
Stir in and cook for about 5 minutes in order to let the sauce reduce and thicken.
Check the penne to see if it’s ready.
Check the penne to see if it’s ready.
When the pasta is cooked to your liking drain, but do not rinse. This allows the sauce to adhere more readily to the pasta.
Add penne to the pan and stir.
Add the previously roasted asparagus and stir.
Chop your cilantro and sprinkle over the top and serve.
Cheesecake Factory's Spicy Chicken Chipotle Pasta
2015-02-25 10:41:03
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Ingredients
- 2 chicken breasts
- 1 box penne pasta
- 1 lemon
- 2 tbs. honey
- olive oil
- 2-4 Tbs from 1 can chipotle peppers in adobo sauce
- yellow bell pepper
- red bell pepper
- 4- 6 cloves fresh garlic
- 2 more Tbs honey
- 2 cups heavy whipping cream
- 3/4 cup frozen peas
- 1 bunch fresh asparagus
- cilantro
- 1 cup shredded parmesan cheese
Instructions
- Preheat your oven to 350 degrees F (for the asparagus)
- Take your lemon and roll it with your hand against a hard surface in order to get the juices released.Cut your lemon in half and squeeze the juice from both halves into your bowl.
- Add 2 tbs. of honey, a pinch of salt and pepper. Mix until well blended.
- Next, chop your yellow and red peppers.
- Then, cut your 2 chicken breasts into bite size pieces.
- Place chicken into a ziplock bag and add the lemon and honey mixture.Set aside until later.
- Now for the asparagus. Break off the end pieces & cut them into small pieces. Place cut asparagus into a bowl and add 1 tbs. of olive oil, a pinch of salt, and pepper & mix together.
- On a cooking sheet, spread the asparagus evenly. Put this into your preheated oven.
- Then, in a large frying pan heat 1 tbs of butter and 1 tbs of olive oil.
- Add the chicken along with the marinade to the hot pan. Spread the chicken pieces out in the bottom of the pan to cook evenly. If your stove was on high, you can turn it down to medium to cook chicken. Do not turn the chicken until it has cooked well on first side because you want the honey to caramelize and turn golden brown (without burning though).
- Check on the asparagus, turning it to roast it evenly on both sides. When it is done remove it. Set aside for later.
- In another large pot, fill with water and add salt. Bring to a good boil before adding your penne pasta.
- When the chicken is golden brown on both sides remove from the pan and place in a dish to set aside.Make sure you get all the yummy juices, and don't wash your pan yet.
- Chop your garlic.
- Using the same pan you cooked the chicken in, heat 1 tbs. of butter and 1 tbs. of olive oil.
- Scrape all of the golden chicken and honey juices from the bottom of the pan and mix thoroughly.
- Then add your garlic. Now the water should be boiling, add the penne to the pot.
- The garlic should be soft, now add 1 tbs. of honey.
- Add red and then yellow to the pan. Saute for about a minute.
- Add about 3/4 cup of frozen peas. Stir together and cook for about 2 more minutes. Then add your cooked chicken that you set aside earlier. Make sure you get all the yummy juices from the bowl!
- Now for the can of chipotle peppers. You're not going to actually use the pepper, just the sauce.
- This is where the "kick" comes from so according to your liking of spiciness modify accordingly.
- If you add 3-4 tbs. it will be pretty spicy. I suggest that you add 1-2 and then taste before you add more.
- Add 2 cups of heavy whipping cream slowly mixing it well.
- Sprinkle in 1 cup of grated parmesan cheese.
- Stir in and cook for about 5 minutes in order to let the sauce reduce and thicken. Check the penne to see if it's ready.
- When the pasta is cooked to your liking drain, but do not rinse. This allows the sauce to adhere more readily to the pasta.
- Add penne to the pan and stir. Add the previously roasted asparagus and stir.
- Chop your cilantro and sprinkle over the top and serve.
Adapted from deedeelovesrecipes.blogspot.com
Adapted from deedeelovesrecipes.blogspot.com
Everyday Adventures https://www.everydayadventures.com/
This is my wife’s favorite cheesecake factory meal. We made your version and she loved it as did I. Thanks so much!
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