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Cheesecake Factory Spicy Chipotle Chicken Pasta Recipe
Ben Carraoli

Cheesecake Factory Spicy Chipotle Chicken Pasta Recipe

I still remember the first time I made this Spicy Chipotle Chicken Pasta at home — rich, creamy, smoky, and packed with bold flavor. It instantly reminded me of my favorite Cheesecake Factory dish, but honestly, making it myself felt even more satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts – sliced or diced for even cooking
  • 1 tbsp olive oil – helps achieve a golden sear
  • 1 tsp salt – brings out the chicken’s natural flavor
  • 1 tsp garlic powder – adds savory depth
  • 1 tsp paprika – gives warmth and color
  • ½ tsp black pepper – mild heat and balance
  • ½ tsp ground cumin – adds subtle earthiness
  • 1 tbsp honey – balances the smoky spice with sweetness
  • Juice of ½ lime – brightens the chicken after cooking
  • 12 oz penne pasta – ideal for holding creamy sauce
  • 2 tbsp olive oil – for sautéing vegetables
  • 1 red bell pepper diced – sweet and colorful
  • 1 yellow bell pepper diced – mild and vibrant
  • ⅓ cup onion diced – builds the flavor base
  • 2 cloves garlic minced – fresh garlic is best
  • 2 cups heavy cream – creates the rich creamy sauce
  • ¼ cup chipotle peppers in adobo sauce – signature smoky heat
  • 2 tsp chili powder – enhances spice without overpowering
  • 1 tsp paprika – reinforces smoky flavor
  • ½ tsp salt or to taste – adjust as needed
  • 1 cup freshly grated Parmesan cheese – melts smoothly into the sauce
  • 1 cup asparagus cut into bite-size pieces – crisp and fresh
  • ½ cup frozen peas – adds sweetness and color
  • Fresh cilantro chopped – optional garnish

Method
 

  1. Season the chicken with salt, garlic powder, paprika, cumin, and black pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken until golden and fully cooked. Drizzle honey and lime juice over the chicken and set aside to keep it juicy.
  2. Bring a large pot of salted water to a boil and cook the penne until al dente. Add asparagus during the last minute of cooking to blanch it lightly. Drain and set aside.
  3. In the same skillet, heat olive oil and sauté the onions and bell peppers until slightly softened. Add minced garlic and cook briefly until fragrant.
  4. Lower the heat and stir in the heavy cream, chipotle peppers, chili powder, paprika, and salt. Let the sauce gently simmer until slightly thickened. Slowly add Parmesan cheese, stirring constantly to create a smooth sauce.
  5. Add the cooked pasta, asparagus, peas, and chicken back into the skillet. Toss everything together until evenly coated with the creamy chipotle sauce.
  6. Remove from heat and garnish with chopped cilantro and extra Parmesan. Serve hot for best flavor.

Notes

 • I always grate the Parmesan fresh for a smoother sauce.
 • Letting the sauce simmer slowly improves thickness and flavor.
 • A splash of pasta water helps loosen the sauce if needed.
 • I taste and adjust the chipotle level before serving.
 • Smoked paprika adds extra depth if you enjoy bolder flavor.