How To Make Spicy Chicken Chipotle Pasta
Grab a bite of this chipotle pasta that’s inspired by The Cheesecake Factory! It’s spicy, well-seasoned, and perfect for your pasta cravings.
Set the water to boil for the pasta.
Add the asparagus to the pasta water and boil for 2 to 3 minutes or until tender crisp.
Shock the asparagus by running them under cold water in a colander.
Add the pasta to a minute shy of the directions, then drain into the same bowl as the asparagus. Don’t rinse.
In a bowl, add the chicken, lemon juice, salt and pepper. Let sit.
In a large skillet, add the butter then melt over medium heat.
Add the bell peppers and onions, then cook until just translucent.
Add in the garlic and cook an extra 1 minute.
Remove the vegetables, then add in the olive oil.
Add the chicken to the pan, then turn the heat up to medum-high.
Brown the chicken on both sides.
Add in the honey and stir to cook for an additional 5 seconds.
Add the bell pepper mixture back to the pan.
Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
Cook for 3 to 4 minutes, then add in the pasta, asparagus and frozen peas.
Stir to coat everything.
Serve with cilantro and tortilla chips strips, and enjoy!
- Calories: 937.83kcal
- Fat: 51.90g
- Saturated Fat: 27.80g
- Trans Fat: 0.22g
- Monounsaturated Fat: 17.26g
- Polyunsaturated Fat: 3.54g
- Carbohydrates: 82.47g
- Fiber: 6.12g
- Sugar: 20.11g
- Protein: 37.48g
- Cholesterol: 175.26mg
- Sodium: 773.28mg
- Calcium: 448.60mg
- Potassium: 741.97mg
- Iron: 4.10mg
- Vitamin A: 532.09µg
- Vitamin C: 98.91mg
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