Cheesecake Factory Spicy Chipotle Chicken Pasta
Ingredients
**Chicken:**
- 1 pound chicken breast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1 tablespoon honey
- Squeeze of lime
**Sauce:**
- 1 tablespoon olive oil
- 1/2 whole red bell pepper diced
- 1/2 whole yellow bell pepper diced
- 1/3 cup diced onion
- 1 teaspoon minced garlic
- 2 cups heavy cream
- 1/4 cup adobo chipotle pepper paste
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt more to taste
- 1 cup freshly grated parmesan
- 1 cup chopped asparagus
- 1/2 cup peas
**Other:**
- 12 ounces penne or pasta of choice
- 1 tablespoon chopped cilantro
Instructions
- Marinate the chicken in olive oil, salt, garlic powder, paprika, and black pepper. Cook it in a hot skillet or pan over medium-high heat until both sides have a golden brown sear. Then, reduce the heat to low, cover, and cook until the center is done. Chop it into small pieces and toss with honey and lime juice. Set it aside.
- Bring a large pot of heavily salted water to a boil. Add the asparagus and cook for 1-2 minutes until it turns bright green and softens. Remove the asparagus and add the pasta to the boiling water. Cook according to the package instructions.
- In a saucepan over medium heat, add olive oil, bell peppers, onions, and garlic. Sauté until they soften.
- Add the heavy cream, chipotle pepper paste, chili powder, paprika, and salt. Mix well. Bring it to a boil for a minute, then add the parmesan. Simmer for a few minutes until the sauce thickens. Add the asparagus and peas, and mix.
- Add the cooked pasta to the sauce and toss to coat evenly.
- Garnish with cilantro and more parmesan.
Notes
To make it spicier, add cayenne pepper or red pepper flakes! Adjust according to your taste preference.