Chipotle Chicken Pasta

one pot spicy chicken pasta with a spoon

5 from 3 votes

A copycat for Cheesecake Factory's famous dish, Spicy Chipotle Chicken Pasta recipe is the perfect weeknight dinner since it's made in one pot. It has a creamy sauce and is loaded with bell pepper, peas and asparagus.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Keyword: 30 minute dinner, copycat recipe, easy pasta recipe, spicy chipotle pasta

Servings:

Calories: 589kcal

Author: Julie Clark

Ingredients

1 tablespoon olive oil
½ cup yellow onion diced (one small onion)
¼ red bell pepper diced (½ cup)
¼ yellow bell pepper diced (½ cup)
1 teaspoon chipotle chili pepper powder
¼ cup chipotle adobo sauce from canned chipotle peppers
2 teaspoons minced garlic
1 tablespoon honey
3 cups chicken stock or chicken broth
8 ounces penne pasta
¾ cup heavy cream warmed
2 cups diced rotisserie chicken cooked chicken
½ cup frozen peas
½ cup frozen diced asparagus
4 ounces freshly shredded Parmesan cheese about 1 1/2 cups
salt and black pepper to taste

Instructions

Pour the oil into a dutch oven or large skillet set over medium-high heat. Add the diced onion and diced pepper. Sauté for 3 minutes in the hot oil. 1 tablespoon olive oil, ½ cup yellow onion, ¼ red bell pepper, ¼ yellow bell pepper
Add the chipotle chili pepper powder, adobo sauce, garlic and honey to the skillet. Cook and stir for 1 minute. 1 teaspoon chipotle chili pepper powder, ¼ cup chipotle adobo sauce, 2 teaspoons minced garlic, 1 tablespoon honey
Add the chicken stock and bring it to a low boil. Add the pasta and boil, covered, for 12 minutes, stirring occasionally until the pasta is al dente. 3 cups chicken stock , 8 ounces penne pasta
Add the warmed cream and the chicken, peas and asparagus. Stir well. Cover and simmer over low heat for 3-4 minutes or until the veggies are tender. Stir occasionally while it simmers. ¾ cup heavy cream, 2 cups diced rotisserie chicken, ½ cup frozen peas, ½ cup frozen diced asparagus
Turn off the heat and slowly add in the freshly shredded Parmesan cheese, ½ a cup at a time, stirring between each addition. 4 ounces freshly shredded Parmesan cheese
Add salt and pepper to taste. Garnish with freshly snipped parsley or green onions. salt and black pepper-

Notes

To use boneless skinless chicken breasts or chicken thighs, season chicken with salt and pepper, then cut into bite-size pieces. Sauté the chicken with the veggies as in step 1. The chicken does not have to be completely cooked before continuing with the recipe. It will continue to cook as the pasta boils.
Use fresh veggies instead of frozen if you prefer.
Want to add more veggies to this creamy pasta recipe? Try mushrooms, diced zucchini or throw in some spinach leaves at the end.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition