Chipotle Chicken Pasta is a delicious and hearty dish inspired by the popular recipe from the Cheesecake Factory. It features tender chicken, vibrant asparagus, bell peppers, and peas, all brought together in a spicy, creamy Parmesan and adobo sauce.
The dish also incorporates chili peppers for an extra kick of heat, making it a bold yet balanced meal. Prepared as a small batch recipe, it’s perfect for 8 servings and can be ready in just 50 minutes, making it an ideal choice for both quick meals and feeding a group.
A Perfect Weeknight Meal
This pasta stands out because of its combination of flavors and textures. The yellow bell pepper and green peas add a pop of color and fresh taste, while the onion and rich cheese sauce create a satisfying balance. The smoky chipotle brings a haunting depth of flavor that lingers with every bite.
Whether you’re enjoying this dish as a casual meal or preparing it for guests, it’s sure to be a hit. With about five cups of pasta, there’s plenty to go around, and it’s perfect for those looking for a high-protein option.
Using a cast-iron skillet to cook adds an extra layer of flavor, and you’ll need to boil the pasta in a separate pot. This dish is not only flavorful but also easy to make, making it a great option for weeknight dinner or meal prep. Whether you’re craving something creamy or hot, this recipe has just the right mix of vegetable goodness and extra flavor. It’s definitely a win for any meal.
Why I Love This Recipe?
I absolutely love this original recipe for chipotle chicken pasta. It’s the perfect dish for any night of the week, especially when you’re feeling a bit cramped for time but still want something delicious to eat. The spicy chipotle sauce adds a kick that is so tasty, and if you enjoy spicy foods, this will definitely satisfy your cravings. It’s not for the weak of heart, but I hope you’ll give it a try because it really is worth it!
Ingredients:
- 1 lb (500g) boneless, skinless chicken breasts, cut into 1” chunks
- 1 lb (16 oz) penne pasta
- 2 tbsp lemon juice
- ½ tsp kosher salt
- ¼ tsp coarse ground black pepper
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 3 tbsp honey
- 2 chipotle peppers in adobo, minced
- 2 tbsp adobo sauce (from the canned chipotle peppers)
- 1 large yellow bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups heavy cream (or half & half)
- ¾ cup grated parmesan cheese
- 1 cup frozen peas
- 1 lb fresh asparagus, cut into 2” pieces
- 1 tsp ground cumin
- ½ cup reserved pasta water
- Chopped cilantro (optional garnish)
- Tortilla strips (optional garnish)
Substitutions:
- Heavy Cream: You can use half & half for a lighter option.
- Chipotle Peppers: If unavailable, use chipotle paste in equivalent quantities.
- Parmesan Cheese: Light cheddar can substitute for a lower-calorie alternative.
Method:
Prepare the Pasta & Asparagus:
- Boil a large pot of salted water.
- Add asparagus and cook for 2-3 minutes until tender but crisp. Shock the asparagus in cold water and set aside.
- Add the penne pasta to the same boiling water and cook according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
Season and Cook the Chicken:
- In a bowl, marinate the chicken chunks with lemon juice, cumin, salt, and black pepper. Let it sit for 5 minutes.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken chunks and cook until golden brown on both sides, about 3-4 minutes per side, ensuring they reach an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
Sauté Vegetables:
- In the same skillet, add 2 tablespoons of butter and melt over medium heat.
- Add the chopped yellow and red bell peppers, onion, and garlic. Sauté until softened and translucent, about 5-7 minutes.
- Stir in the minced chipotle peppers and adobo sauce, cooking for an additional 2 minutes.
Make the Creamy Chipotle Sauce:
- Pour the heavy cream into the skillet with the sautéed vegetables. Stir to combine and let the sauce simmer for 3-4 minutes until it thickens slightly.
- Add honey, parmesan cheese, and reserved pasta water to the sauce, stirring until the cheese is fully melted and the sauce is creamy.
Combine Chicken and Pasta:
- Add the cooked chicken back into the skillet along with the frozen peas and cooked asparagus. Stir to coat everything in the chipotle cream sauce.
- Finally, add the drained pasta and toss to combine until the pasta is fully coated with the sauce.
Serve:
- Garnish with optional chopped cilantro and tortilla strips. Serve hot.
Time:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Resting Time: 5 minutes
Additional Info About Chipotle Chicken Pasta
Here is some additional information that you may have to know about Chipotle Chicken Pasta.
Health Benefits:
- Chicken: A great source of lean protein, which helps with muscle repair and growth.
- Asparagus & Bell Peppers: Rich in fiber, vitamins A and C, and antioxidants that boost immunity.
- Chipotle Peppers: Contain capsaicin, which can promote metabolism and improve digestion.
- Parmesan Cheese: A source of calcium and protein, important for bone health.
Notes:
- Adjust the amount of chipotle peppers to control the spice level.
- For a lighter version, substitute heavy cream with half & half or light cream.
Nutrition (Per Serving):
- Calories: ~550 kcal
- Protein: 28g
- Carbohydrates: 60g
- Fats: 20g
- Fiber: 6g
- Sugar: 8g
- Sodium: 600mg
Equipment:
- Large pot (for boiling pasta)
- Large skillet
- Colander (for draining pasta)
- Cutting board & knife
- Wooden spoon or spatula
- Blender or food processor (optional, for blending sauce)
Storing and Reheating
When you have some chipotle chicken pasta leftover, it’s important to know how to keep it fresh and tasty for later. To preserve its rich flavor, the pasta can be stored in an airtight container for about 3-4 days in the refrigerator. This is the best way to maintain its quality and ensure that it stays delicious.
When you’re ready to enjoy it again, my favorite method is to reheat the creamy pasta over medium-low heat.
Simply place the leftover pasta in a saucepan and add a splash of vegetable or chicken broth to bring back its creamy texture. Alternatively, you can use some whole milk to achieve the same result. Be sure to stir frequently as it heats up, allowing the liquid to properly mix in and make the pasta smooth again.
For an extra kick, you can sprinkle some fresh black pepper, as it enhances the flavor when it’s freshly added. Just a small bit more can make your pasta even more delightful!
What is chipotle chicken made of?
Choosing the right chicken for Chipotle chicken pasta shapes the authentic Chipotle experience. While chicken breast is a leaner option, boneless and skinless chicken thighs give a richer, more juicy flavor due to their higher fat content. Their juicy texture, combined with pasta, perfectly absorbs the smoky, spicy chipotle seasoning for a deliciously satisfying meal.
How Spicy is Chipotle Chicken?
Chipotle chicken offers a flavorful kick with medium heat. To make it milder, simply reduce the spice by using half a teaspoon of chipotle pepper. This keeps the dish smoky and rich, but not too intense, making it the perfect balance.
Does Chipotle Have 2 Types of Chicken?
Chipotle is known for its classic Adobo Chicken, a fan favorite and one of the company’s top-selling proteins. Recently, they introduced Pollo Asado, a fresh, limited-time option for guests seeking variety. Whether you prefer the classic or want to try something new, both options provide great flavor and can be enjoyed by everyone.
Chipotle Chicken Pasta
Enjoy this delicious Chipotle Chicken Pasta recipe, featuring tender chicken, creamy chipotle sauce, and fresh veggies, perfect for a hearty meal!
Ingredients
Method
-
Prepare the Pasta & Asparagus
Boil a large pot of salted water. -
Add asparagus and cook for 2-3 minutes until tender but crisp. Shock the asparagus in cold water and set aside.
-
Add the penne pasta to the same boiling water and cook according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
-
Season and Cook the Chicken
In a bowl, marinate the chicken chunks with lemon juice, cumin, salt, and black pepper. Let it sit for 5 minutes. -
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken chunks and cook until golden brown on both sides, about 3-4 minutes per side, ensuring they reach an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
-
Sauté Vegetables
In the same skillet, add 2 tablespoons of butter and melt over medium heat. -
Add the chopped yellow and red bell peppers, onion, and garlic. Sauté until softened and translucent, about 5-7 minutes.
-
Stir in the minced chipotle peppers and adobo sauce, cooking for an additional 2 minutes.
-
Make the Creamy Chipotle Sauce
Pour the heavy cream into the skillet with the sautéed vegetables. Stir to combine and let the sauce simmer for 3-4 minutes until it thickens slightly. -
Add honey, parmesan cheese, and reserved pasta water to the sauce, stirring until the cheese is fully melted and the sauce is creamy.
-
Combine Chicken and Pasta
Add the cooked chicken back into the skillet along with the frozen peas and cooked asparagus. Stir to coat everything in the chipotle cream sauce. -
Finally, add the drained pasta and toss to combine until the pasta is fully coated with the sauce.
-
Serve
Garnish with optional chopped cilantro and tortilla strips. Serve hot.
Servings 8
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 20g31%
- Sodium 600mg25%
- Total Carbohydrate 60g20%
- Dietary Fiber 6g24%
- Sugars 8g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Adjust the amount of chipotle peppers to control the spice level.
- For a lighter version, substitute heavy cream with half & half or light cream.
