Spicy Chicken Chipotle Pasta - Cheesecake Factory Copycat
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.
Equipment
- Stovetop
Ingredients
- 2 Chicken Breasts Cut into 1" Chunks
- 1 lb Penne Pasta
- 2 Tbsp Lemon Juice
- ½ Tsp Salt
- ¼ Tsp Black Pepper
- 2 Tbsp Butter
- 2 Tbsp Olive Oil
- ¼ C Honey
- 2 Tbsp Sauce from Chipotles in Adobo Sauce
- 1 Yellow Bell Pepper Chopped
- 1 Red Bell Pepper Chopped
- ½ Onion Chopped
- 3 Cloves Garlic Minced
- 2 C Heavy Cream
- 1 C Frozen Peas
- 1 lb Thin Asparagus
- 6 oz Parmesan Cheese
- Cilantro For Garnish
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 do not 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 medium-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.
- Stir to coat everything and serve with cilantro as a garnish.
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