Spicy Chicken Chipotle Pasta (Copycat)

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Spicy Chicken Chipotle Pasta from The Cheesecake Factory with asparagus, bell peppers and peas with honey glazed chicken in a spicy chipotle parmesan cream sauce.

Spicy Chicken Chipotle Pasta from The Cheesecake Factory with asparagus, bell peppers and peas with honey glazed chicken in a spicy chipotle parmesan cream sauce.Spicy Chicken Chipotle Pasta is sort of a sleeper hit at The Cheesecake Factory. A few months ago we went for dinner and I said to the waitress, “Okay so I’m going to ditch my totally tried and true Cheesecake Factory Corn Cakes and Cheesecake Factory’s Spicy Cashew Chicken for any dish that you think is totally amazing.”

She described this dish to me and I was totally confused. What do asparagus and peas have to do with spicy honey glazed chicken and chipotle parmesan cream sauce?

Leap of faith totally paid off. I can’t explain the combination but I can tell you it is totally delicious.

Chipotle Chicken Pasta from The Cheesecake Factory

The sauce is a creamy mix of Parmesan and spicy adobo which is tempered by a pretty hearty serving of heavy cream. The just barely cooked asparagus and green peas make the dish still feel fresh and the just barely noticeable honey component takes the edge off those chili peppers. It works well people, really really well.

Looking for more Cheesecake Factory Recipes?

Looking for more pasta recipes?

Spicy Creamy Chicken Chipotle Pasta from The Cheesecake Factory!

Tools used in the making of this Cheesecake Factory Spicy Chicken Chipotle Pasta:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Adobo Peppers in Sauce: I use just the sauce, if you want to kick up the heat even more use just one pepper instead and mash it into a paste before adding it to the sauce.
Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.


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Cheesecake Factory Spicy Chicken Chipotle Pasta

  • Yield: 6 servings
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Course: Main Course
  • Cuisine: American Fusion
Cheesecake Factory Spicy Chicken Chipotle Pasta with asparagus, bell peppers and peas with honey glazed chicken in a spicy chipotle parmesan cream sauce.


  • 2 boneless skinless chicken breast cut into 1" chunks
  • 1 pound penne pasta
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 2 tablespoons chipotle pepper sauce from canned adobo peppers
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 1/2 yellow onion chopped
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup frozen peas
  • 1 pound fresh asparagus the thinner the better
  • 6 ounces shredded parmesan cheese
  • cilantro and tortilla chip strips for garnish optional


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Set your water to boil for your pasta.
  2. Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
  3. Shock it with cold water through a colander.
  4. Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don’t rinse.
  5. In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
  6. In a large skillet add the butter and melt over medium heat.
  7. Add the bell peppers and onions and cook until just translucent.
  8. Add in the garlic and cook an extra minute.
  9. Remove the vegetables and add in the olive oil.
  10. Add the chicken to the pan and turn the heat up to medum-high.
  11. Brown the chicken on both sides.
  12. Add in the honey and stir, cooking an additional 5 seconds.
  13. Add the bell pepper mixture back to the pan
  14. Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
  15. Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
  16. Stir to coat everything and serve with any garnishes you’d like (Cheesecake Factory uses tortilla strip chips and cilantro).

Nutrition Information

Yield: 6 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

Save Recipe
Spicy Chicken Chipotle Pasta from The Cheesecake Factory with asparagus, bell peppers and peas with honey glazed chicken in a spicy chipotle parmesan cream sauce.
Spicy Creamy Chicken Chipotle Pasta from The Cheesecake Factory!

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  1. I have a slightly dumb question. When you say boil the asparagus then shock, you mean fish it out of the boiled water not dump the whole pot? Then you would have to restart your water. Sorry for confusion.

    1. Sorry for the confusion. I used the same pot and water to boil both the asparagus and pasta. It saves having to dirty another pot and boiling more water. So yes, boil the asparagus and take it out of the water then pour your pasta in that same water. Hope this helps! Enjoy!!

  2. Is there a substitute for the chipotle pepper sauce from canned adobo peppers? Havent made this yet but it looks delicious.

    1. I would suggest mixing 1 tablespoon tomato paste, 1 tablespoon cider vinegar, 1 teaspoon chipotle powder, 1/2 teaspoon cumin, a pinch of oregano, a pinch of garlic powder, and a pinch of salt. You may need to adjust the amounts to your liking but this will at least give you a starting point. Enjoy!

  3. Made this today and LOVE IT. I halved the recipe and reduced the spicy, as my husband doesn’t like things too spicy. 🙂 Thank youuuuuuuu!

    Rating: 5
  4. Had this at cheesecake factory the other night, best pasta i’ve ever had, need need NEED it again, thanks for the recipe! Making it tonight!

  5. So delicious! This is my favorite dish at cheesecake! Only thing I wish I had were those tortilla chips for the crunch!! The next day the leftovers tasted even better. I forgot the cliantro will def use it next time for the garnish. 

    Rating: 5
  6. My son worked at Cheesecake Factory this was his favorite dish to order at least two times a week. He asked me to make it for the family tonight. My Mother has two helpings and NEVER does that. My son says “it’s spot on, can we make it again tomorrow night, seriously!”Thank you very much, this will be in my recipe collection. Laura 

    Rating: 5
  7. I have moved to England and dream about this pasta since leaving the US! I made it last night and it was spot on. Thank you so much! 

    Rating: 5
  8. Very tasty, but the one thing I was not a fan of was how watery the sauce was. It was not as thick as I had hoped…and I even added more parm. cheese! I am sure it thickens leftover, but wish it was thicket to start.

    1. I’m so glad you enjoyed the taste! Next time you try it, make sure rinse the frozen peas and pat dry before adding. Also, don’t rinse the pasta and it helps to thicken as well. Sometimes it could just mean it might need to cook down longer. Good luck!

  9. Simply delicious.  My wife and I love Cheese Cake Factory, unfortunately there is not one in our neck of the woods.  But, whenever we travel abroad we imediatly float to this restaurant for this specific plate.  I cannot tell you how long its been since we had the pleasure of eating this dish.  So, getting down to this recipe.  Delightful.  I cannot make a true comparison because its been that long but to the best of my memory it’s spot on.  I am no cook by no means so whatever time it takes you, it took me double or more.  The simplicity of your recipe was a pleasure to follow.  My wife and I will be making this dish again and again, hopefully with more skill and expedience.  Thank you so much for bringing a bit of culinary heaven to our home.

    Rating: 5
  10. Delicious! I’m now living in Brazil and miss the Cheesecake Factory. I had to sub green beans for asparagus, and homemade salsa for chipotle pepper sauce, but it still was wonderful! 

  11. I made this. The taste was good but there was no color. It is not as red as the Cheesecake Factory or the picture you are showing. What did I do wrong 

    1. Did you change any of the ingredients or methods? If you would like to troubleshoot I would be happy to discuss it further. Email me at contact @ dinnerthendessert.com

  12. Made this last night and OMG!!! I am officially addicted to this site! Making the philly cheesesteak shells tonight!! Yummy!!!

    Rating: 5