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Spicy Chicken Chipotle Pasta, inspired by Cheesecake Factory’s famous dish, has readers raving: “It was a hit according to my whole household,” “Highly recommend!” “This dish was soooo yummy and worth all of the effort!!” “Incredible recipe!!…Our whole family loved it so much!” Wow this was awesome….Definitely a keeper.”
I’ve perfected this recipe to deliver the ultimate balance of creamy, smoky, sweet, spicy, tangy delight that will spice up your weeknight dinner routine at a fraction of the price of dining out! With tested techniques and expert tips, this foolproof recipe guarantees a next-level, flavor-packed pasta dish you’ll crave again and again!
Why You’ll Love this Spicy Chicken Chipotle Paste (Cheesecake Factory Copycat)
This recipe is the culmination of many experiments to bring you the very best!Here’s why you’ll love it:
Swoon-worthy chicken without a marinade.The chicken is a stand-alone scrumptious dish, coated in a chipotle-forward fiesta seasoning mix, pan-seared to golden perfection, and then tossed in honey and lime juice for an explosion of juicy, tangy, sweet, and spicy heaven.
Quick, uber juicy chicken. Pounding the chicken before chopping makes the bites incredibly tender, eliminating the need for a marinade.
A lighter yet luxurious sauce.The sauce is made with a roux (flour cooked in butter), which allows us to use both chicken broth and half-and-half instead of all heavy cream. If you want to go even lighter, you can swap the half-and-half for evaporated milk.
Customizable heat.Enjoy the chipotle heat or adjust the amount of chipotle seasoning to keep it 100% kid friendly.
Prep-ahead friendly.Chop and season the chicken, chop all the vegetables, and shred the cheese up to two days ahead of time, so dinner can be whipped up in minutes at “go time.”
Versatile. Swap the chicken for shrimp, modify the heat and add any vegetables you like.
Chipotle Pasta Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
FOR THE CHICKEN
Chicken breasts: Use two medium, boneless skinless chicken breasts pounded to tenderize (not to thin), then chopped into bite size pieces.
Chipotle seasoning mix: The homemade spice mix is unapologetically bold, without being over powering. It’s made with pantry-friendly seasonings of chipotle chili powder, chili powder, ground cumin, garlic powder, onion powder and smoked paprika.
Lime juice: Just one tablespoon adds a subtle tanginess to cut through the robust seasonings and compliment the honey. Use fresh or bottled.
Honey: The sweetness balances the earthy seasonings and heat from the chipotle chili pepper.
FOR THE PASTA
Pasta: I recommend using penne pasta, but any short, sturdy pasta shape will work.
Bell peppers: You will need two bell peppers. I recommend red, yellow and/or orange because they boast pops of crisp tender sweetness versus green, which is earthy. You can use all of one color or any color combo.
Asparagus: Purchase thinner asparagus stalks. If the stalks are thick, they’ll be woody in texture and not as palate pleasing.
Frozen peas: Use frozen petite peas over canned because they’re younger and smaller, which makes them sweeter and more tender.
Onion: You’ll need one yellow onion for this recipe.
Garlic: I highly suggest real garlic as opposed to powder in this recipe. Still, you may use 1 teaspoon garlic powder – but the real stuff is so much better.
Flour: I use all-purpose flour but I’m sure gluten free flour would work.
Chicken broth: Use reduced sodium chicken broth so we can control the amount of salt in the sauce and have the wiggle room to add chicken bouillon.
Chicken bouillon: 1 ½ teaspoons of chicken bouillon imparts a complex, savory, goodness to the sauce. You may use granulated chicken bouillon, crushed bouillon cubes, or better than bouillon. Add the bouillon to the sauce dry, do not dissolve it into water first.
Half and half: This is half milk and half heavy cream, so feel free to make your own. See substitutions below.
Cheese: The creamy sauce is made cheesy with both sharp cheddar and Parmesan. For best results, use ONLY freshly grated cheeses. They are more flavorful and melt into silky oblivion unlike powdered or pre-shredded cheese.
Lime juice: The acidity in the lime juice beautifully complements the spicy, smoky chipotle seasoning and cuts through the richness of the sauce. Add more or less to taste.
Ingredient Substitutions
Chicken breasts: Skinless chicken thighs are also tasty.
Pasta: I love penne, but any short pasta shape is fine. Sub gluten-free pasta, if needed.
Chipotle chili powder: This is made of smoked and dried jalapeno peppers for a smoky, spicy heat with an underlying sweetness. If you don’t keep it stocked, you may swap it with considerably less cayenne pepper. I would start with ¼ teaspoon and add more to taste to the sauce.
Flour: I used all-purpose flour, but a gluten-free 1:1 substitute will work or 2 tablespoons cornstarch mixed into the broth before adding it to the pan.
Half and half: This can be replaced with 1 cup milk whisked with 1 tablespoon of cornstarch OR 1 cup evaporated milk mixed with 2 teaspoons of cornstarch.
How to Make Spicy Chicken Chipotle Pasta
See below for how to make the recipe with step-by-step photos, or watch the video in the recipe card (full recipe in the printable recipe card at the bottom of the post):
Step 1: Cook the Asparagus & Pasta
Add the chopped asparagus to a pot of boiling water and simmer until crisp- tender, just a couple minutes. Use a strainer to scoop the asparagus out and transfer to an ice bath to stop it from cooking.
In the same pot, cook the pasta just until al dente.
Step 2: season the chicken
In a small bowl, whisk the spice mix ingredients together. Remove 1 ½ tablespoons to use on the chicken (the rest is for the pasta).
While the chopped chicken is still on the cutting board, pat it dry with paper towels, then toss with some of the spice mix.
Once hot, add the chicken, sear on each side, then stir to finish cooking if needed.
Stir in 2 tablespoon honey and 1 tablespoon lime juice, turn to coat. Remove to a plate, using a spatula to transfer all that yummy glaze.
Step 4: Saute the Onion and Peppers
Sauté the onions for a couple minutes, then add the bell peppers and continue to cook until the onions are tender.
Add the garlic and cook for 30 seconds.
Step 5: Make the Sauce
Sprinkle flour over the vegetables and cook for 1 additional minute.
Reduce heat to low, then slowly whisk in the chicken broth and half and half.
Increase the heat to medium-high and bring the sauce to a simmer while stirring constantly, until thickened.
Reduce the heat to low and gradually stir in the cheddar and Parmesan cheese in handfuls until melted.
Step 6: Finish and Serve
Stir in the lime juice, asparagus, peas, and chicken, followed by the cooked pasta.
Garnish individual servings with additional Parmesan, lime juice, and chopped parsley or cilantro. Yum!
Chipotle Chicken Pasta Recipe Tips
Chicken Tips
Prep the chicken before slicing the veggies. Chop and season the chicken before prepping the other ingredients. This will allow the chicken to come to room temperature and cook more evenly.
Don’t chop the chicken too small. Chop the bites about 1-inch so they stay juicy on the inside while the outside sears, otherwise they are easy to overcook and dry out.
Dab the chicken of excess moisture. Before adding the chipotle seasoning, take a paper towel and pat the chicken dry, otherwise, the chicken will steam instead of sear– this is especially true if you are using frozen, thawed chicken which will release more moisture.
Get the pan nice and hot. Wait until the pan starts to lightly smoke before adding the chicken. This will ensure a beautiful golden sear on the outside and juicy chicken on the inside.
Don’t overcook the chicken. The chicken bites may take less time to cook than you think, so check a piece sooner rather than later for doneness so it remains nice and juicy.
Pasta Making Tips
Snap the woody ends off of the asparagus. Instead of snapping the woody ends off every individual piece of asparagus, I snap one asparagus, then line up the asparagus on a cutting board and chop off all the ends at the same point.
Don’t overcook the asparagus. Asparagus cooks very quickly, so set a timer and don’t overcook. If your asparagus is on the thin side, cook closer to 2 minutes, if it’s medium, cook closer to 3 minutes. Don’t skip the water bath or the asparagus will continue to cook once removed from the hot water.
Cook the cheese until it melts. Continue to cook the sauce for a couple of minutes on LOW heat after you add the cheeses to help them melt completely. If you see specks of texture after a couple minutes, it’s likely just the garlic, the cheeses should all be silky smooth by this point; if not, cook on.
Don’t overcook the pasta! I recommend testing your pasta about 2 or 3 minutes before the box recommends – pasta should be al dente – meaning it should still be a little firm in the center/ have a “bite” to it. To stop pasta from cooking, strain and rinse your pasta with cold water.
Thin the sauce if needed. The sauce can become too thick if it’s simmered for too long, but don’t worry, it’s SO easy to fix! Simply stir in a little reserved pasta water until it reaches desired consistency.
Finish with seasonings! I left a little wiggle room in this recipe to add salt, pepper and chipotle pepper. Make sure to taste your pasta before serving and season to taste.
possible recipe variations
Adjust the spice level: Reduce the amount of chipotle chili pepper for less spicy or increase for spicier. If you’re not sure, you can start with less, then add more directly to the sauce at the end, or season servings individually.
Pasta: Swap in medium-short sturdy pastas such as fusilli, rotini, cavatappi, etc. You can use classic pasta, whole-wheat pasta, or gluten-free pasta.
Swap veggies: Add any chopped vegetables such as broccoli, cauliflower, zucchini, green beans, cherry tomatoes, mushrooms, etc. and sauté them with the garlic. If adding spinach, add to the sauce at the end of cooking; allow to wilt for 1-2 minutes.
Alternate protein: The creamy sauce is so scrumptious you’re going to want to use it with everything! You can sub the chicken breasts for chicken thighs, shrimp, salmon filets, etc.
Lighten it up: Use olive oil in place of the butter and 1 ½ cups milk whisked with 1 tablespoon of cornstarch OR 1 ½ cup evaporated milk mixed with 2 teaspoons of cornstarch in place of the half and half.
Make it dairy free: Use regular coconut milk (not light) in place of the half and half or swap in cashew or oat milk whisked with 2 teaspoons cornstarch.
Make it gluten free: Swap the flour for your favorite gluten free flour and use your favorite gluten free pasta.
what to serve with chipotle Chicken Pasta
Keep things simple by serving this pasta with a green salad and melon, or serve it with one or more of the following sides:
You can prep portions of this recipe in advance so the final dish comes together quickly:
•Preparechipotleseasoning: Mix the seasonings and store them in an airtight container/plastic bag at room temperature for up to 6 months. •Prepare chicken: The chicken can be chopped, seasoned, covered, and refrigerated up to two days ahead of time. When it’s time to cook, let the chicken rest on the counter for 30 minutes to come to room temperature. • Vegetables: Slice the bell peppers and onions, and chop the asparagus; store in the refrigerator. •Grate cheese: Prep and store in an airtight container in the refrigerator for up to one week.
How to Store Cheesecake Factory Spicy Chicken Chipotle Pasta
This spicy chicken pasta should be stored in an airtight container in the refrigerator for up to five days. I do not recommend freezing because the creamy sauce can break and become a funny texture and the veggies will become mushy once thawed.
HOW TO REHEAT
•Microwave: Transfer to a microwave-safe dish, microwave for 1 minute, stir, then continue to heat at 30-second intervals, adding a splash of milk if it seems dry. •Stove: Transfer to a skillet and heat over medium heat, stirring often. You may want to add a splash of milk if the pasta seems dry.
Spicy Chicken Chipotle Pasta, inspired by Cheesecake Factory's mouth-watering version, will spice up your weeknight dinner routine at a fraction of the price of dining out! This spicy chicken pasta recipe is loaded with tender bites of honey glazed chicken, crisp-tender asparagus, colorful bell peppers, and sweet petite peas, in a creamy chipotle Parmesan sauce, all brightened with a kiss of lime. Every bite is an explosion of sweet, spicy, tangy delight that will leave you wanting more. So, whether you're cooking for your family or entertaining guests, this Spicy Chipotle Chicken Pasta is sure to be a crowd-pleaser alongside sweet cornbread and pina colada fruit salad!
Servings: 6servings
Total Time: 50 minutesmins
Prep Time: 25 minutesmins
Cook Time: 25 minutesmins
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Pasta water: Start the water boiling for your pasta in a large pot, meanwhile season the chicken and prep the veggies.
Spice Mix: In a small bowl, whisk the spices together. Remove 1 ½ tablespoons to use on the chicken (the rest is for the pasta sauce).
Season chicken: While the chopped chicken is still on the cutting board, pat dry with paper towels, then toss with the 1 ½ tablespoon spice mix; set aside.
Cook asparagus: Prepare a large bowl of ice water and place a colander inside (skip colander if you have a pasta pot with drain insert). Season the boiling pasta water generously with salt. Add the asparagus and boil for 2-3 minutes or until tender crisp. Use a fine mesh sieve (or drain insert) to transfer the asparagus to the colander in the ice bath to prevent it from continuing to cook.
Cook pasta: Cook pasta in the boiling water just until al dente. Reserve ½ cup pasta water before draining. Drain, rinse and toss pasta with a drizzle of olive oil; set aside.
Cook chicken: Heat 2 tablespoons olive oil in an enameled cast iron braiser or Dutch oven over medium-high heat. Once smoking, add chicken in a single layer. Sear chicken for 2-3 minutes, then flip over. Continue to cook for an additional 2-3 minutes, or just until cooked through. Stir in 2 tablespoon honey and 1 tablespoon lime juice, until evenly coated. Transfer to a plate including all of the yummy glaze (use a spatula to get it all). Wipe the pan clean (so the residual honey doesn’t burn).
Sauté onions and peppers: To the now empty pan, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Add onions and sauté for 4 minutes. Add bell peppers and remaining spice mix and cook for 2 minutes. Add garlic, and sauté for 30 seconds.
Make sauce: Sprinkle in the flour and cook for 1 additional minute. Reduce heat to low, then slowly whisk in the chicken broth, followed by the half and half. Stir in the chicken bouillon and oregano. Increase heat to medium-high and bring the sauce to a simmer until thickened, stirring often.
Add cheeses: Reduce heat to low. Working in batches, stir in the cheddar until melted, followed by Parmesan cheese until melted. You may need to cook for 1-2 minutes on low for the cheeses to completely melt.
Combine and season: Stir in the lime juice, chicken, asparagus, and peas, followed by the pasta. Season with salt, pepper and/or chipotle chili pepper to taste. If you would like to thin the sauce (optional), add some reserved pasta water a little at a time. Garnish with freshly grated Parmesan cheese, fresh parsley or cilantro and lime juice (optional).
I looks delicious! One question: where does the half-cup of pasta water go. I’ve read the recipe three times and can’t seem to find it. (might be my eyes– they’re definitely aging.)
Hi Laurie, thanks for asking, I will clarify in the recipe! You can add some of the reserved pasta water, a little at a time, if you would like to thin the sauce. Enjoy!
Made this tonight along with the suggested sweet cornbread recipe. It was a hit according to my whole household. Hubby added a little bit of siracha for an extra kick of heat. It was perfect for the kids and I though.
Thanks Ronnie, I’m so pleased everyone loved it and the spice level was perfect for you (and easy to level up for your husband)! That’s awesome you made the sweet cornbread as well, what a feast!
Okay, I’m not gonna lie, I was annoyed while making this because I had to use three different pots/pans which created a lot of dishes. But when I tasted it… all was forgiven hahaha. This dish was soooo yummy and worth all of the effort!!
This recipe had a really great flavor. I threw in a spoonful of sour cream because I didn’t have milk and it turned out great. Highly recommend this will be added to our list of weeknight recipes.
Laurie says
I looks delicious! One question: where does the half-cup of pasta water go. I’ve read the recipe three times and can’t seem to find it. (might be my eyes– they’re definitely aging.)
Jen says
Hi Laurie, thanks for asking, I will clarify in the recipe! You can add some of the reserved pasta water, a little at a time, if you would like to thin the sauce. Enjoy!
Ronnie M. says
Made this tonight along with the suggested sweet cornbread recipe. It was a hit according to my whole household. Hubby added a little bit of siracha for an extra kick of heat. It was perfect for the kids and I though.
Jen says
Thanks Ronnie, I’m so pleased everyone loved it and the spice level was perfect for you (and easy to level up for your husband)! That’s awesome you made the sweet cornbread as well, what a feast!
Salesha says
Okay, I’m not gonna lie, I was annoyed while making this because I had to use three different pots/pans which created a lot of dishes. But when I tasted it… all was forgiven hahaha. This dish was soooo yummy and worth all of the effort!!
Jen says
Thank you so much, Salesha! I am so glad this was worth your time and effort!! Thanks for taking the time to leave a comment!
Erica says
Incredible recipe!! Made it exactly as written and our whole family loved it so much. Thank you!
Jen says
Thank you so much, Erica! I am so pleased your whole family loved this! I hope you have a wonderful week and find more recipes to enjoy!
Brenda says
Wow this was awesome , took a while to make but worth it . Definitely a keeper .
Jen says
Thank you! I’m so glad that it was worth the effort!
Jenny (@apinchofrain) says
This recipe had a really great flavor. I threw in a spoonful of sour cream because I didn’t have milk and it turned out great. Highly recommend this will be added to our list of weeknight recipes.
Jen says
Thanks Jenny! Good idea subbing sour cream! So glad you loved it enough to add it to your dinner rotation! Yay!