The Cheesecake Factory's Spicy Chicken Chipotle Pasta

The Cheesecake Factory is one of my favorite restaurants!  Since my city has not yet had the insight to open one, I have been on the mission to recreate my most favorite dish.  This is my best attempt at the Cheesecake Factory's Spicy Chicken Chipotle  Pasta.  I have researched and attempted many different recipes, made changes and this is the result.  Pure heaven!!!  It has a spicy kick to it with a little sweetness as well.  I have to say, ever since I have tasted different dishes with chipotle in it I have become a little obsessed!  This recipe may seem a little bit labor intensive but I assure you it will be worth it!!!  Come on, I'll walk you through it.

Let's get started

Here are the ingredients you will need:

2 boneless skinless chicken breast

1 box penne pasta

1 lemon

2 tbs. honey

olive oil

2-4 tbs. from 1 can chipotle peppers in adobo sauce

yellow bell pepper

red bell pepper

1/2 cup diced white onion

4- 6 cloves fresh garlic

2 more tbs. honey

2 cups heavy whipping cream

3/4 cup frozen peas

1 bunch fresh asparagus

cilantro

1 cup shredded parmesan cheese

Whew, don't be intimidated it's all worth it.  I promise.  Also, the original version has some tortilla strips in it but I have not found them in any store or even tried to make them (yet :) ).

*note* I prefer to chop all of my veggies first, but for the sake of clarity about when to add ingredients, I will post them according to when you should add them.


Preheat your oven to 350 degrees F (for the asparagus)

Take your lemon and roll it with your hand against a hard surface in order to get the juices released.

Cut your lemon in half and squeeze the juice from both halves into your bowl (oops, minus the seeds :) ).

Add 2 tbs. of honey, a pinch of salt and pepper.  Mix until well blended.  I like to use a whisk.

Next, cut your 2 chicken breasts into bite size pieces.  Place chicken into a ziplock bag and add the lemon and honey mixture.  Set aside until we need it.

 Now for the asparagus.  First, break off the end pieces (after you've washed them, of course).  Then cut them into small pieces.

Place cut asparagus into a bowl and add 1 tbs. of olive oil, a pinch of salt, and pepper.  Mix together.

On a non stick cooking sheet, spread the asparagus evenly.  Put this into your preheated oven.  While that's cooking let's get back to the chicken.

In a large frying pan (you want one that is deep as well), heat 1 tbs of butter and 1 tbs of olive oil.  Heat this for a good minute or so as you want it to be good and hot before you add the chicken.

Add the chicken along with the marinade to the hot pan.  Spread the chicken pieces out in the bottom of the pan to cook evenly.  If your stove was on high, you can turn it down to medium to cook chicken.  Do not turn the chicken until it has cooked well on first side because you want the honey to caramelize and turn golden brown (without burning though).

Now, lets check on our asparagus... but keep your eye on the chicken as well.

Check on the asparagus, turning it to roast it evenly on both sides.  You can taste one now if you like to see how done it is.  Mine needs a minute or so now that I've turned it.  When it is done remove it.  I like to put it on a plate or something so it will not continue to cook on the hot cooking sheet.  Set aside for later.


Back to the chicken (it's a bit of a juggling act, I know; but you can do it, I have faith in you :) )

Mine is ready to turn.  Turn your chicken pieces so that the cooked sides are facing up and then cook for a few more minutes.

Meanwhile...

In another large pot, fill with water and add salt.  Bring to a good boil before adding your penne pasta.

Let's check on our chicken...

When the chicken is golden brown on both sides remove from the pan and place in a dish to set aside.  Make sure you get all the yummy juices, and don't wash your pan yet!!!

Chop your onion into small pieces.  Your going to use about 1/2 cup in this recipe.

Chop your garlic.  I usually use 4-6 cloves.  With garlic, it always seems like more is always better.

Now back to that pan we cooked the chicken in and DID NOT WASH right? :)

Using the same pan you cooked the chicken in, heat 1 tbs. of butter and 1 tbs. of olive oil.

Scrape all of the golden chicken and honey juices from the bottom of the pan and mix thoroughly.

Add 1/2 cup or so of chopped onions.  Saute for about 30 seconds

Then add your garlic.  I have found that I like to cook my onions a bit longer than the garlic. Saute for a couple minutes until they are soft.

Now that our water should be good and boiling add the penne to the pot.  It usually takes about 10-15 minutes to cook.  I stir it occasionally.

Back to the onion and garlic...

Now that the onion and garlic are soft, add 1 tbs. of honey.  This step makes a difference; I have forgotten to add more honey at this part and tasted the difference.

Hopefully you have chopped your yellow and red bell peppers ahead like I have.

Add red and then yellow to the pan. Saute for about a minute.

Add about 3/4 cup of frozen peas.  And yes, I know, in this picture your see the chicken but don't add the chicken yet.  I made the mistake of adding it before the peas this time.  It still turned out but I recommend adding the peas first.  Stir together and cook for about 2 more minutes.  Then add your cooked chicken that you set aside earlier.  Make sure you get all the yummy juices from the bowl!!!

Now for the can of chipotle peppers.  You're not going to actually use the pepper, just the sauce.  Don't throw them away though.  The can be used for many more things.  I use them to make my version of the chipotle dressing from subway (I plan to post that recipe later) and another scrumptious pasta dish I make.  uh-oh, tangent...back to this recipe.
Now, this is where the "kick" comes from so according to your liking of spiciness modify accordingly.  I add 3-4 tbs. I like is spicy.  I suggest that you add 1-2 and then taste before you add more.

Add 2 cups of heavy whipping cream slowly mixing it well.

Sprinkle in 1 cup of grated parmesan cheese.  Stir in and cook for about 5 minutes in order to let the sauce reduce and thicken.  Now would be a good time to taste.  If you want it more spicy, add more chipotle sauce or more heavy whipping cream to make it not so spicy.

Let's check the penne to see if it's ready...

I usually check the readiness of my pasta by removing a piece, blowing on it to cool a bit, and then taste. When the pasta is cooked to your liking drain, but do not rinse.  This allows the sauce to adhere more readily to the pasta.

Add penne to the pan and stir.

Add the previously roasted asparagus and stir.

If you haven't already chopped your cilantro it's ok, do it now

Sprinkle over the top and serve.  Enjoy!  I hope you love it as much as we do.

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