Spicy Chicken Chipotle Alfredo Pasta
Today, we are going to take a look at an amazing recipe for my favorite pasta dish, the Spicy Chicken Chipotle Alfredo Pasta from The Cheesecake Factory. This thing is loaded with flavor (and calories) so keep that in mind. It is super simple to prepare, even though there seem to be a lot of moving parts, it all comes together in the end. It is the perfect combination of spicy and sweet and savory.
Introduction to The Cheesecake Factory
If you have never been to The Cheesecake Factory, you are definitely missing out. The huge menu is rather intimidating at first, but you soon realize that most of the menu is Cheesecake. I think that is why the Cheesecake Factory is so well-liked. No matter what everyone is craving, there is something for everyone. From Cuban Sandwiches to Asian Salads, to Burritos there is something for even the pickiest of eaters.
What is the Spicy Chicken Chipotle Pasta from The Cheesecake Factory?
Made using Penne Pasta, the Spicy Chicken Chipotle Pasta has Chicken breast sauteed in honey. The sauce is a unique sauce made from Alfredo and Chipotle peppers in Adobo Sauce. This gives it a beautiful mild kick that you crave as well as a deep smokey flavor. The sweetness of the honey combined with the spice of the sauce makes an amazing dish that can be enjoyed by everyone.
Make sure to check out how to make the Salad Dressing from the Olive Garden or how to make a Cuban Classic, Picadillo, which is a cheap and flavorful addition to your families dinner rotation.
Spicy Chicken Chipotle Alfredo Pasta
Ingredients
Main Ingredients
- 3 Chicken Breasts cut into cubes about 1/2"
- 1 pound Penne Pasta
- 2 tablespoons Lemon Juice
- Salt and Pepper to taste
- 2 tablespoons Butter
- 2 tablespoons olive oil
- 1/2 cup Honey
- 1 Can Chipotle Peppers in Adobo Sauce pureed
- 1 Yellow Pepper chopped
- 1 Red Bell Pepper chopped
- 1/2 Yellow Onion
- 4 Garlic Cloves minced
- 2 cups Heavy Cream
- 1 cup Frozen Peas
- 1 pound Fresh Asparagus
- 6 ounces REAL Parmasean Cheese
Optional
- Cilantro
- Tortilla Stip Chips
Instructions
Prepare Vegetables and Pasta
- Add the asparagus to the pasta water and boil for 2-3 minutes or until slightly tender.
- Pull out the asparagus and run under cold water to shock it and stop it from cooking.
- Add your pasta to the water and remove when al-dente, normally 12-13 minutes rolling boil.
- Combine lemon juice, salt, pepper, and chicken and let it marinade.
- Prepare your skillet with butter on medium heat.
- Add bell peppers and onions.
- Leave on the heat until translucent, stirring occasionally to make sure they do not char, then add the garlic cloves, saute for 1 minute.
Cook Chicken and Serve
- Remove the veggies and add olive oil to your skillet
- Add chicken to the pan and turn the heat up to medum-high.
- Keep on the heat until browned on all sides.
- Add in the honey and stir until the honey loosens up.
- Add the bell pepper mix.
- Puree the Chipotle peppers in adobo sauce can and set aside.
- Brown the chicken on both sides and remove from heat.
- Cook for an additional 3 minutes, then add all other ingredients (Veggies, Adobo, Pasta)
- Make a basic Alfredo sauce (Butter, Parmesan, Heavy Cream, Black Pepper, Garlic Powder) and add in the Pureed chipotle peppers. Let it come to a simmer. Add your frozen peas to thaw in the sauce.
- Add sauce, pasta, chicken in your pot adding the asparagus last or as a garnish. Add Cilantro or parsley and grated Parmesan as a topper. Tortilla strips if you want to be really authentic.
