Copycat Spicy Chicken Chipotle Pasta

Spicy Chicken Chipotle Pasta

Zesty Chicken Chipotle Pasta packs the tasty kinds of chipotle preparing into a smooth sauce. This basic chipotle pasta formula is an ideal Cheesecake Factory Copycat that will make them cook in over going out any evening of the week! 

WHAT IS SPICY CHICKEN CHIPOTLE PASTA?

This smooth pasta formula is a flat out should make supper! At whatever point we go to the Cheesecake Factory there are a couple of dishes we can't leave behind. We generally get the Avocado Egg Rolls and this Spicy Chicken Chipotle Pasta. Since we can't go to the Cheesecake Factory consistently, I needed to have the option to bring a smidgen of the Cheesecake Factory to the house with this pasta formula! 

We simply love simplifying this chipotle pasta formula since it's a snappy supper formula you can make any evening of the week. A little more than 30 minutes is everything necessary to make this rich dish. I additionally love the amazing way it is a finished supper completely all alone. This smooth pasta is loaded with carbs, protein, and vegetables making it the ideal across the board supper!

Copycat Spicy Chicken Chipotle Pasta

Ingredients

• 8 oz. penne pasta uncooked
• 1 cup pasta water reserved from cooking the pasta
• 1 cup red bell pepper diced
• 1 cup orange bell pepper diced
• 1 cup onion petite diced
• 1 cup green peas frozen or fresh
• 2 tbsp. olive oil
• 4 cloves garlic minced
• 1 bunch asparagus spears trimmed and cut in 1 inch pieces
• ¾ tsp. cumin powder
• ¾ tsp. black pepper fresh ground
• 2 tsps. chipotle seasoning low or no sodium
• 1 tsp. paprika
• ¼ cup adobo pepper sauce canned
• 2 cups heavy cream
• ¾ cup parmesan cheese grated
• ½ tsp. salt
• Grated parmesan cheese, tortilla chips, chopped fresh parsley for garnishing

Chicken Marinade

• 2 large Chicken Breast whole
• 2 tsps. chipotle seasoning low or no sodium
• 1 tbsp. olive oil
• 2 tsp. lime juice or lemon juice
• 1 tsp. paprika
• ¼ tsp. salt

Instructions

1. Begin by cooking the pasta al dente according to the package instructions. Reserve 1 cup pasta water when finished cooking the pasta.
2. Trim and cut the asparagus into 1 inch in length. You can steam by itself of place a steaming basket over the pasta water to steam them until tender, but not over steamed, about 2 minutes. Remove and set aside.
3. Dice the bell peppers, onion and mince the garlic. Set aside.
4. In a small bowl, mix together the chicken marinade: chipotle seasoning, olive oil, lime juice, and paprika. Coat the chicken with the marinade.
5. Grill the chicken until fully cooked on a griddle or grill pan. When done, cover with foil wrap and allow to rest.
6. In a large skillet over medium heat, add in the olive oil. Sauté the onion, garlic, bell peppers, and peas until tender. Add the cumin powder, ground black pepper, chipotle seasoning, paprika and salt. Add the adobo pepper, heavy cream, and the reserved pasta water. Mix and cover to simmer on low heat for 2-4 minutes for the sauce to thicken up.
7. Slice the chicken into 1½ inch strips or 1 inch cubes, while the sauce simmers.
8. Add the cooked pasta, steamed asparagus, and parmesan cheese to the skillet. Mix to coat everything well with the sauce. Then add in the sliced grilled chicken. Stir and cover to cook for a few minutes to allow the pasta and chicken to absorb the sauce.
9. Remove from heat and garnish with some grated parmesan cheese, crushed tortilla chips, and chopped parsley.