Spicy Chicken Chipotle Alfredo Pasta

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

A spicy chicken pasta with chipotle flavors with a sweet undertone. A sure crowd pleaser.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Italian
Servings 4 People

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.
Keyword Copycat Recipe, The Cheesecake Factory

Epic Banana Cheesecake

Epic Banana Cheesecake

Let me tell you something about Banana Cheesecake…it will rock your world. This cheesecake recipe isn’t for the faint of hearts. Personally, this is my favorite desert ever.

Whenever I go to The Cheesecake Factory, I try their version of this and they are pretty much identical. Men, go make this for your wife. If she doesn’t like bananas, you just eat it yourself. Thank me later.

Banana Cheesecake - Hungry Doug

Epic Banana Cheesecake

Let me tell you something about Banana Cheesecake...it will rock your world. This cheesecake recipe isn't for the faint of hearts. Personally, this is my favorite desert ever. Whenever I go to The Cheesecake Factory, I try their version of this and they are pretty much identical. Men, go make this for your wife. If she doesn't like bananas, you just eat it yourself. Thank me later.
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

  • 2 blocks Cream Cheese softened
  • 3/4 cup Sugar
  • 2 cups Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 package Banana Pudding Mix Instant
  • 1 3/4 cup Whole Milk
  • 1 package Graham Crackers Enough to make a crust
  • 3.5 Bananas
  • 25 Nilla Wafers OPTIONAL
  • Cool Whip for topping
  • 1/4 cup Sliced Almonds OPTIONAL
  • 1/3 Cup White Sugar for Crust

Instructions
 

Cheesecake Filling

  • Grab a large Bowl. Throw the blocks of cream cheese in and beat with a hand or stand mixer and the whisk attachments. Keep going until there are no clumps. Clumps are your enemy.
  • Throw in the sugar and continue mixing until it is combined throughout. Add the cream and vanilla. Keep whisking until you get "Stiff peaks" and set that off to the side.
  • Grab another bowl and whisk the pudding mix and milk. Throw that baby in the fridge for 10 minutes to thicken. Lightly combine and gently fold the pudding with the filling mix. Keep going until it is combined into one mixture.
  • Slice up those bananas into small chunks and combine them into the filling mix. Save about 1/2 of one banana for garnishing.

Graham Cracker Crust

  • Easy Peasy. Take your graham crackers and 1/3 cup of white sugar and place them in a ziplock bag. Beat the hell out of said bag with rolling pin, fists, or whatever want. Take 6 tablespoons of butter (doesn't have to be exact) and melt that in the microwave. Take 1 1/2 Cups of the Graham Cracker Mix and place that in your spring form pan. Drizzle the melted butter and press into the bottom of the pan. Make sure it is nice and tight.

Combine and Chill

  • Take your crust and fill it with your cheesecake filling. Smooth the top.
  • Refrigerate for 6 hours or Overnight (Overnight is better)
  • Take some cool whip and add a layer to the cake. However much you would like. Take those Nila wafers and crush them into a powder and sprinkle on top. Take the sliced almonds and sprinkle them on top as well. Slice up the remaining banana and arrange in any pattern you want on top.