Chipotle Pasta
This creamy chipotle pasta features honey-glazed chicken, vibrant bell peppers, and asparagus in a rich chipotle parmesan sauce, reminiscent of the Cheesecake Factory's famous dish.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of cream or milk.