If you are anything like me, you get overwhelmed when you read the menu at The Cheesecake Factory. Before I go to one, I promise myself that I am going to try something new and not get the same 2 things as usual. But I don’t! I don’t! I end up getting the same darn thing I had the last time. The brain power required to make such a huge decision is more than I care to spend over a lunch! But even with a menu as large at the The Cheesecake Factory’s, there are typically a few items that stand out as fan favorites. Their Spicy Chicken Chipotle Pasta is one of those fan favorites.
The chicken is first glazed in a honey, garlic, chipotle powder blend. It is then sautéed with fresh asparagus, red and yellow peppers, onions and peas and finished in a chipotle parmesan cream sauce and it is *CHEF’S KISS* The dish is in no way sweet (due to the honey), but the honey compliments the chipotle cream sauce in a way I can’t even describe. Make sure to keep the asparagus crisp, by blanching and then shocking in an ice bath (tips in recipe.) It really makes a difference.
And don’t overcook the pasta. I recommend boiling the pasta to 1 minute less than the box instructions for al dente, or 10 minutes. The pasta will be added back into the hot cream and chicken and heated throughout, so you don’t want it to end up mushy. And the lemon zest and juice brighten up all of the flavors. It makes an, otherwise, fairly “heavy” recipe, lighten right up!
If you have ever seen any of my videos, you know that I always suggest having all of your ingredients prepped and ready to go before you start the cooking process. It is what the French refer to as “mise en place”, which translates to “everything in place”. It makes the cooking process easier and more seamless, so TRUST THE PROCESS! It’s an unfortunate ordeal to have your garlic burning in the pan while you are frantically trying to julienne peppers. This is specifically true with this recipe. So, I suggest you chop your veggies, boil your pasta, and blanch your asparagus first.
Ingredients
- 2 lbs. boneless, skinless chicken breast, cut into 1-inch chunks
- 1 lb. Barilla penne pasta
- 7 oz. can of Chipotle peppers in Adobo sauce
- 1 red bell pepper, chopped 1/4” inch dice
- 1 yellow bell pepper, chopped 1/4” inch dice
- 1 lb. (1 bunch) fresh asparagus, thin spears
- 1 cup frozen peas, thawed
- 2 cups heavy cream
- 2 cups grated parmesan cheese
- ½ cup sweet onion, finely chopped
- ½ tsp. kosher salt
- ¼ tsp. Chipotle chili powder
- ¼ cup honey
- 3 medium-sized garlic cloves, grated
- 2 TBL butter
- 5-6 cranks of black pepper
- 1 lemon, zested
- ½ lemon, juiced
- For serving: tortilla strips and fresh cilantro leaves
Instructions
In a mixing bowl, add chunked chicken, honey, chipotle powder, grated garlic, salt, and pepper. Mix all ingredients well and refrigerate until use.
Trim the tough ends of the asparagus and discard (usually about 1-2 inches from base). Prepare an ice bath for the asparagus with 1-2 inches of water and 4 cups of ice, set aside. Bring a sauté pan, with 1-2 inches of salted water, to a simmer. When water simmers, add the asparagus and cook for 30-45 seconds or until bright green, but still very crisp. Quickly remove the asparagus from the simmering water and submerge in the ice bath to stop the cooking process. Set aside.
Boil 5 quarts of salted water in a very large pot or very deep sauté pan (I highly recommend this Carote. It is my “go-to” and I use it for most of my cooking). Once the water comes to a rolling boil, add the pasta, and cook for 1 minute less than the box instructions for al dente (10 minutes). When the pasta is cooked (very al dente and quite firm), drain and immediately run under cold water to stop the cooking process. Set aside.
Remove the asparagus from its ice bath and dry completely with a paper towel. Cut the spear into 1” lengths.
Finely chop 3 very large Chipotle peppers from the can. Set aside chopped peppers and reserve the remainder of the can for another dish.
In the same large pot, melt the butter. Once butter melts, add the chicken. Distribute the chicken, evenly, around the bottom of the pan and cook about 5-6 minutes or until the chicken has a nice color and is cooked throughout. Add the Chipotle peppers, onions, and bell peppers to the pan and toss until peppers and onions are slightly softened. Add the heavy cream and bring to a simmer. Once the cream begins to simmer, whisk in the parmesan cheese. Continue to whisk until the cheese is melted and then add in the drained pasta, peas, asparagus, lemon zest and lemon juice. Toss all ingredients well until the pasta is well coated and is heated throughout.
Serve in pasta bowls and garnish with tortilla strips and cilantro leaves. Enjoy!
If you LOVE Cheesecake Factory, try their Chicken Madeira or Avocado Eggrolls.
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