Spicy Chipolte Chicken Pasta (A Cheesecake Factory Copycat)

As you can tell by now I am a huge fan of pasta.  If you need some evidence you can look here, here, here, here, here and here.  I really like to have pasta when we are dining out but most of the time I am sorely disappointed because I could make the same thing at home.  

I tried the Spicy Chipolte Chicken Pasta from the Cheesecake Factory a while ago and fell.in.love.  I thought it would be pretty difficult to make at home considering the complexity of the flavors.  Luckily for me, and now you, I found a recipe that is pretty stinking close to the real deal.  Of course I modified it just a bit but it tasty.  Here is how to do it: 

Start by working on the marinade for the chicken.  Squeeze the juice of the lemon into a medium bowl.

Add honey

And salt.

Give it a couple cracks of black pepper.

Give it a good whisk.

Cut two chicken breasts into small bite-sized chunks.  

Put them in the bowl with the marinade

And give them a quick stir.  Cover with plastic wrap or a cover and place in the fridge while you prep the veggies.

Start by chopping a yellow pepper

An onion

Red pepper

And garlic.  You can combine all of the peppers and onions into a bowl but keep the garlic separate.  You will see why in a bit.

Preheat a large skillet on medium high heat with butter and olive oil.

Once the skillet is hot and the butter is melted, add the chicken including the marinade.

Cook on all sides

Until the chicken is golden brown and no longer pink in the middle.  Keep tossing it as the honey will make it easy to burn. 

 Remove the chicken from the pan and set aside for now.

Add a little more butter

Toss in the peppers and onions and sauté for about 3 minutes or so.

Meanwhile, cook the pasta.  This is when you need to start multitasking.  You can do it!

Once the peppers and onions have sautéed for a few minutes, add the garlic.  It can burn very easy so you want to be sure to add it after the peppers an onions have a little time to cook.

Add the frozen peas (yum).

Along with another tablespoon of honey.

And a few tablespoons (depending on your taste) of the adobo sauce that comes with chipolte peppers and adobo sauce. Save the peppers for another recipe…I'm thinking chipolte mayo.

Give it a quick stir

Add the cream

And parmesan cheese.

Toss in the chicken and don't forget to add the juices that are on the plate.

This is a good time to check the seasoning.  You might need to add a little salt and pepper.  Let this bubble away for about 4 minutes or so.

Drain the pasta

And once the sauce has thickened, add the pasta to the skillet.

Toss to coat evenly in the sauce

And that's it!  Serve with tortilla strips if you so desire.   I found them in the salad isle.

Parsley and additional parmesan cheese is a good garnish.

Spicy, creamy heaven on a plate. 

Spicy Chipolte Chicken Pasta (A Cheesecake Factory Copycat)

Juice of one lemon

3 tablespoons honey (separated)

1/4 teaspoon salt

1/8 teaspoon pepper

2 large chicken breasts

2 tablespoons butter (separated)

1 tablespoon olive oil

1 yellow bell pepper, chopped

1 red pepper, chopped

1 medium onion, chopped

4 cloves garlic, minced

1 1/2 cups frozen peas

1 lb penne pasta

2-3 tablespoons adobo sauce (from a can of chipolte in adobo sauce)

2  cups heavy cream

1 cup grated parmesan cheese

tortilla strips and parsley for garnish

Start by combining the lemon juice, 2 tablespoons of the honey, salt and pepper in a medium bowl.  Cut the chicken into bite-sized pieces and add to the marinade.  Toss and cover.  Place bowl in the fridge while you prep the veggies.  

Chop the peppers and onions and mince the garlic.  

Preheat a large skillet on medium high heat.  Add one tablespoon butter and the olive oil to the pan.  Once the butter melts, add the chicken and the marinade into the pan.  Cook on all sides until it starts to brown and the chicken is cooked so it is no longer pink in the middle.  Be careful as this can burn easily due to the honey.  Once the chicken is fully cooked, remove onto a plate.  

Now would be a good time to heat a pot of water to boiling for the noodles. 

Add the other tablespoon of butter into the pan.  Toss in the peppers and onions.  Let this cook for about 3-5 minutes or until the onions start to become translucent.  Then add the garlic and let it cook for another minute or so.  Then add the frozen peas.  

If your water is boiling by this point, cook the pasta until al dente.  Drain once the pasta is cooked and set aside for now.  

Add the cream and parmesan cheese to the skillet with the veggies.  Taste for seasoning and add additional salt and pepper if needed.  Let this bubble on medium heat for about 4 minutes or so to thicken.  

Add the chicken and pasta to the skillet.  Be sure to not forget to add the juices on the chicken plate.  Give it a good toss so everything is coated.  

Place in a large bowl and garnish with tortilla strips, additional parmesan cheese and parsley.  

Enjoy!  

Recipe modified from: Recipe Necessity and I think there are a few others floating around out there but I couldn't find the original source.