If you’ve ever had the famous Chipotle Pasta from Cheesecake Factory, you know it’s not just pasta—it’s an experience. Now, imagine recreating that creamy, spicy, restaurant-quality dish right in your own kitchen. With juicy honey-glazed chicken, vibrant bell peppers, crisp asparagus, tender peas, and a creamy chipotle parmesan sauce, this is more than a meal. It’s comfort with a kick.
Why We Love This Chipotle Pasta Recipe
There are so many reasons to love this spicy chicken chipotle pasta. For one, it brings together bold flavors and vibrant ingredients into a dish that tastes as beautiful as it looks. The balance between creamy parmesan and smoky chipotle sauce, with just the right hint of sweetness from honey, gives you a satisfying bite every single time.
This recipe isn’t just about taste—it’s about textures, too. From the tender pasta to the crunchy bell peppers, juicy chicken, and crisp asparagus, every forkful is different. And when you top it off with a sprinkle of cilantro and some crunchy tortilla strips? You’re not just eating—you’re indulging.
Plus, it’s a full meal in one pot. You don’t need any sides, though a slice of crusty bread never hurts.
Ingredients for Chipotle Pasta
To make this dish feel like it came right out of a restaurant kitchen, you’ll need a mix of fresh produce, pantry staples, and some flavorful add-ins.
- 2 boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 pound penne pasta
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- ¼ cup honey
- 2 tablespoons chipotle pepper sauce (from canned adobo peppers)
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- ½ yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup frozen peas
- 1 pound fresh asparagus (thinner stalks are better)
- 6 ounces shredded parmesan cheese
Optional Garnish:
- Fresh chopped cilantro
- Tortilla chip strips
How to Make Chipotle Pasta
Making this chipotle pasta at home doesn’t have to be complicated. Follow these simple steps, and you’ll get that signature Cheesecake Factory flavor right in your own kitchen.
Start by boiling your pasta water. Before you cook the pasta, toss in the asparagus and boil it for about 2–3 minutes. You want it tender but still crisp. Drain and run it under cold water to stop the cooking process. Now, cook the pasta just one minute less than what the box suggests. Once drained, keep it in the same bowl with the asparagus.
Next, prep your chicken. In a separate bowl, combine the chicken chunks with lemon juice, salt, and black pepper. Let it marinate a bit while you move on to the rest of the dish.
In a large skillet over medium heat, melt the butter. Add in the chopped red and yellow bell peppers along with the onions. Sauté them for around 4–5 minutes, or until they’re slightly soft and starting to turn translucent. Then add the minced garlic and cook for another minute, just until fragrant.
Once the vegetables are ready, take them out of the skillet and set them aside.
Add olive oil to the same skillet, then turn the heat to medium-high. Toss in the marinated chicken and cook for 2–3 minutes on each side until it’s golden brown and cooked through. Once browned, pour in the honey and quickly stir for about 5 seconds—just enough to coat the chicken with a glossy sweetness.
Return the cooked vegetables to the pan and stir everything together.
Now for the sauce: Add chipotle pepper sauce, heavy cream, and shredded parmesan cheese to the pan. Stir and let it all come together for 3–4 minutes, allowing the sauce to thicken and the cheese to melt completely.
Finally, add the cooked pasta, asparagus, and frozen peas to the pan. Toss everything until well coated with the sauce and heated through.
If you like, garnish each plate with chopped cilantro and crunchy tortilla chip strips for that authentic Cheesecake Factory-style finish.
How to Serve Chipotle Pasta
When serving this pasta, keep things simple but thoughtful. It’s already a complete meal with protein, vegetables, and carbs, but you can still elevate the presentation.
Spoon the pasta into wide bowls so that the creamy chipotle sauce pools slightly at the bottom. Make sure to evenly distribute the chicken and vegetables so every portion is balanced.
Top each serving with a sprinkle of chopped cilantro to brighten the flavors. Add a small handful of tortilla chip strips for crunch, if desired.
You can also serve this dish family-style in a large, shallow dish at the center of your table. That way, everyone can help themselves and come back for seconds.
If you’re pairing this dish with anything, keep it light—a simple cucumber salad or a glass of iced tea works beautifully.
Expert Tips: Chipotle Pasta
Control the Heat
If you’re sensitive to spice, reduce the amount of chipotle pepper sauce. Start with 1 tablespoon and taste the sauce before adding more.
Marinate for Flavor
Even 15 minutes of marinating the chicken with lemon juice, salt, and pepper enhances its flavor and helps tenderize it.
Use Fresh Parmesan
Pre-shredded cheese doesn’t melt as smoothly. Use a block of parmesan and grate it yourself for a creamier sauce.
Asparagus Tips
Use thinner asparagus stalks so they cook quickly and stay tender-crisp. Don’t overcook them or they’ll get mushy.
Make It Creamier
Want it extra indulgent? Add a little more heavy cream and cheese for a richer sauce.
Garnish Counts
Don’t skip the garnishes. The cilantro and tortilla chips add flavor and texture that really elevate the final dish.
Let It Rest
Let the dish sit for a couple of minutes before serving to let the sauce thicken and cling to the pasta better.
How to Store Chipotle Pasta
If you have leftovers, store them in an airtight container in the refrigerator. This dish keeps well for up to 4 days.
To reheat, add a splash of cream or milk to loosen up the sauce, and warm it on the stovetop over low heat or in the microwave in 30-second intervals.
Avoid freezing it, since cream-based sauces can separate when thawed. The texture may not be the same after defrosting.
Store garnishes like tortilla strips separately so they stay crisp.
Variations of Chipotle Pasta
You can easily switch things up based on what you like or what you have in your kitchen. Here are a few great ways to put your own spin on it:
- Swap the Protein
If you don’t have chicken, try using shrimp or tofu. Both soak up the sauce beautifully. - Add More Veggies
Throw in mushrooms, spinach, or even roasted corn for added flavor and texture. - Make It Lighter
Substitute half-and-half or a mix of milk and Greek yogurt for a lighter sauce. - Try Different Pasta
Penne is great, but you can use rigatoni, fusilli, or even fettuccine. - Go Gluten-Free
Use gluten-free pasta and make sure your chipotle sauce doesn’t contain any hidden gluten ingredients. - Make It Vegan
Use plant-based cream and cheese, and swap the chicken for chickpeas or tempeh.
Each variation keeps the heart of the dish intact while giving you a new twist to enjoy.
Frequently Asked Questions about Chipotle Pasta
Can I make chipotle pasta less spicy?
Yes, you can adjust the amount of chipotle pepper sauce to control the heat. Start with less, taste as you go, and add more if you like it spicier.
What type of pasta works best for this recipe?
Penne holds the sauce well and gives each bite a great texture. However, rigatoni, bowtie, or even rotini work just as well.
How do I keep the sauce creamy when reheating?
Add a splash of cream or milk and heat it slowly on the stove or in short bursts in the microwave. Stir often to bring it back to a silky texture.
Can I use pre-cooked chicken?
Yes, just skip the cooking step and add the chicken when you stir in the sauce. Make sure it’s heated through before serving.
What’s the best way to cut asparagus for pasta?
Trim off the woody ends and cut the stalks into 1½-inch pieces. You want them to match the size of the pasta for easier eating.
Is this dish good for meal prep?
Absolutely. It holds up well for several days in the fridge and tastes just as good reheated with a little cream added.
Can I make this dish ahead of time?
You can prepare the sauce and pasta ahead of time, then combine and reheat when ready to serve.
Chipotle Pasta
Equipment
- Large Pot
- Skillet
Ingredients
- 1 pound penne pasta
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons chipotle pepper sauce from canned adobo peppers
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup frozen peas
- 1 pound fresh asparagus thinner stalks preferred
- 6 ounces shredded parmesan cheese
- fresh chopped cilantro for garnish
- tortilla chip strips for garnish
Instructions
- Boil water in a large pot. Before cooking the pasta, add asparagus and boil for 2–3 minutes until tender but crisp. Drain and cool under cold water. Cook the pasta 1 minute less than package instructions, then drain and set aside with asparagus.
- In a bowl, combine chicken with lemon juice, salt, and pepper. Let marinate while preparing the rest of the dish.
- In a large skillet over medium heat, melt butter. Add bell peppers and onion, sauté for 4–5 minutes until soft. Add minced garlic and cook for 1 minute until fragrant. Remove vegetables from the skillet and set aside.
- Add olive oil to the skillet, increase heat to medium-high, and cook the marinated chicken for 2–3 minutes on each side until golden brown. Stir in honey and coat the chicken.
- Return the cooked vegetables to the pan. Add chipotle pepper sauce, heavy cream, and parmesan cheese. Stir and let simmer for 3–4 minutes until thickened and the cheese melts.
- Add cooked pasta, asparagus, and peas to the pan. Toss until everything is well coated with the sauce and heated through.
- Garnish with chopped cilantro and tortilla chip strips before serving.
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