Spicy Chicken Chipotle Pasta (Copycat)

6 servings
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

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

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


  • 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


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


Calories: 906kcal | Carbohydrates: 83g | Protein: 34g | Fat: 49g | Saturated Fat: 26g | Cholesterol: 167mg | Sodium: 1773mg | Potassium: 736mg | Fiber: 6g | Sugar: 18g | Vitamin A: 2970IU | Vitamin C: 79.9mg | Calcium: 422mg | Iron: 3.8mg
Keyword: Spicy Chicken Chipotle Pasta (Copycat)
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!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Hi there ! So , couple of comments – when you write ” 2 boneless chicken breasts”, always good to write how many pounds – they vary greatly in size, as you would know!
    Also, 2 cups of cream for just 6 servings?? That is more than 5 Tbls of cream per person – say whaat?? I make amazing chicken tikka masala and many other dishes with just 1 – 2 Tbls heavy cream for person – more than enough.
    You should make your dishes healthier, just saying. I know whereof I speak , so to say. I am a highly rated culinary teacher in the healthy boston area – teach people from 3 – 99.
    I would love to hear back from you – prob won’t

    1. Hi Shailini! Loved your witty comments! You’re right, I know that our recipes are probably not the healthiest options out there but they sure are yummy! Congratulations on being a highly rated culinary teacher! I wish you well.

  2. Made this after craving Cheesecake Factory and you NAILED it! It was a hit with my family. I did put cornstarch in the chicken marinade to velvet it so it’s tender. That may solve some people’s issue if it being to watery. And adding pasta water to the sauce at the end!

  3. Me and the wife love this recipe!! We make it as a special meal for me and her.

    Only thing, how do we make the sauce thicker?

    1. Hi Cameron, To thicken the sauce, try doubling the adobe sauce and parmesan cheese ingredients. If you have a preference of tastes (adobe sauce or parmesan cheese), then just double the amount of the preferred ingredient. Let us know how it turns out!

  4. Hi Sabrina. I feel like I followed the recipe very closely, but my sauce is very watery. Could you tell me what I could do differently to make it thicker and coat the pasta better next time? This has great flavor and I really love it.

    1. That’s a tough one without seeing how you created the dish. Did you use heavy whipping cream and fresh grated parmesan by any chance? The sauce is not thick, it’s rich and coats all the ingredients with the adobe chile flavors. I’m sorry you were disappointed.

  5. This is delicious. I have made it multiple times and we love it. I am not quick so this one always takes me awhile but very good.

  6. This was delicious! Followed the almost recipe exactly. Only added almost a full can of adobe sauce plus some of the diced chilies because we like it spicy and it was perfect! My boyfriend can eat a lot and this made a full dinner plus extras! Added to my favorite make again recipes thank you! Reviewer tip: Definitely make!

    1. The asparagus and peas add a nice little crunch to the pasta but they don’t add a flavor unless you have it on the fork/spoon.

  7. I’ve made this recipe so many times I’ve lost count. I had to sign up to make a dish for a work pot luck and decided to make a double batch to bring to impress my coworkers. Can’t wait to hear what they think. So far everyone I’ve made it for has loved it and begged for more. My girlfriend doesn’t want to let me leave the house with it tomorrow for work! ? it tastes just like the Cheesecake Factory, if not better. I make mine by the book normally except I leave out the peas because I’m just not a fan of peas. Thanks for taking the time to make the copy cat recipe for us to follow!

    1. Agree to disagree… I have never seen pasta as part of Mexican cuisine. But to each, their own. Thank you to the author of this recipe. It is delicious and we have made it several times!

  8. Haven’t this yet but can this have to served hot or can it be served room temp/ cold as a pasta salad?

  9. Soooo delicious!! I don’t usually leave a comment but this was amazingly flavorful. I followed the recipe exactly other than adding 1 diced chipotle pepper to add a little heat. My husband thought this was fantastic. I will definitely make this again! Thank you for a wonderful recipe!

    1. I absolutely love this recipe! I have made it many times and it tastes as good as the real thing. It’s delicious and easy to make.
      Sometimes I add more chipotle if I’m craving more of a spicy kick or sometimes I add more garlic because “why not?”.
      Side note: it pairs well with a nice glass of Chardonnay 🙂

  10. This was a Hit! I’ve been making this on and off for the past two years and it always came out perfect!
    I added 4 cans of the adobo sauce, no peppers (I know it sounds like a lot) because I love the Smokey flavor and the underlying spice.
    Another thing I did over time to ensure my sauce stays smooth is slowly adding and stirring in Parmesan cheese.


  11. Literally so delicious I make it once a week my whole family loves it including my almost 2 year old! Easy recipe, so worth it!

  12. When I made this it looked nothing like the picture??? My sauce was not yellow/orange and the sauce was very runny. I used the two tablespoons of adobe sauce but the dish barely had any spice. What did I do wrong?

  13. Absolutely delicious. I made it exactly as the recipe described which is rare. But turned out amazing. Perfect blend of spicy and sweet and the cream tempers the peppers. Definitely putting this on my repeat make list.

  14. I tried the recipe this week, and my boyfriend said, “I think this is the best thing you’ve ever made.” It was delicious – definitely adding to the rotation.

  15. Great recipe! We have varying levels of “heat” lovers here, so I didn’t use as much of the Adobe as I would have, but I did add a little smoked paprika at the end and t hat set it off nicely. Think I might try with shrimp the next time….delicious!

    1. Hi Kim! I’m so glad you enjoyed this recipe and I’m positive the shrimp version will come out fantastic.

      Thank you <3

  16. Great dish! I added in sliced sun-dried tomatoes just as I do when I order it at CCF. Absolutely amazing. Only disappointment I had was that it wasn’t spicy enough. I can adjust next time. Great dish tho! Bravo!!

  17. This is one of my favorite dishes at the Cheesecake Factory!
    You nailed it, it tastes just like it and it is very inexpensive. You can feed 5 people for the same $$ you pay for this dish at the restaurant. Plus you can adjust the heat to your liking, not everyone in my family likes it as hot as I do.
    Thank you

  18. I make it almost every week. This is my FAVORITE dish from Cheesecake Factory and this recipe is spot on! I am truly amazed by the recipe every single time I make it. Such a hit. Thank you for sharing this, my family and I love it. Can’t get enough of it!

  19. First time trying this recipe with whatever ingredients I can gather from the pantry. I didn’t have any asparagus or peas or parmesan so I added some cheddar and tomatoes. Cooking for iftar is a challenge as you cannot taste the food! This is a delicious dish that I can eat again and again.

  20. Love this dish so much! Turns out amazing every time! I just made it for friends who recently had a baby and unfortunately it didn’t work for us to take it over tonight. Any experience with freezing and reheating? Thank you!

    1. I usually serve it immediately but it should be fine freezing. When reheating, I’d suggest adding a bit of water or more chipotle pepper sauce to help moisten it back up. Hope this helps!

  21. This was a really good dinner! I will definitely add it to the rotation, especially adding crushed chili peppers for some heat. Chef’s kiss!!

  22. I am not a leave a comment type of person but OMG!!! This recipe was amazing and not as hard as i made it out in my head! I read the comments before making it so I added a little more of the Chipotle sauce and it had great taste and color. I also added the parmesean cheese in a little at a time so there would be no clumps. I will definitely be making this again and again and again! ?

  23. This recipe is perfect! My bf and I used to go to Cheesecake Factory to get this, since he loves it I decided to cook it for him and it came out great!
    Now his family ask me to cook it every time.

  24. Just here to give you your props! This is my go to dish at Cheesecake Factory & with all that’s going on—I’ve been trying to prepare more things at home. I searched high & low for what I believed to be the most accurate recipe & I tried yours today and I’m blown away! Thank you so much for sharing!

    Reviewers: I used an air fryer for both chicken & asparagus (follow the necessary instructions for your brand)

    Heat level: is subjective—taste as you follow and adjust according to your pallet. (I kinda think that’s why she recommends adding a lower dosage of chipotle sauce—-if you don’t want extreme heat…it could ruin your dish).

    I got the desired color because I turned up the heat. Don’t try this & ruin her recipe just for the color…because I love spicy foods & I kept tasting as I prepared it.

    This is a great recipe to follow & adjust as necessary. It worked out perfectly for me! I can’t wait to explore her other recipes.

  25. Amazing recipe, this is one that everyone in my family loves! I doubled the chipotle pepper sauce and increased the milk/heavy cream amounts to get a spicier and creamier pasta. Thank you so much!

  26. This was so good and really did taste like the Cheesecake Factory dish. Happy we tried it, can’t wait to make it again.

  27. Made this tonight and it was delicious!! Tastes so much like the real dish! Plenty of leftovers for my work week 🙂 Will be looking at your other recipes soon! Thanks!!

  28. Loved it! Taste almost exactly like the pasta at the restaurant! Family loved it too, it’s a keeper …. I did add sausage and it was very yummy! Thank you!

  29. Made for the first time tonight, was amazing! Came out soupier than expected. What should we do different next time?

    1. Maybe it needed to be cooked longer to allow to thicken before adding the pasta. The pasta should have soaked up any extra liquid though. Glad you still enjoyed it!

  30. Delicious!! This one is definitely going into my rotation. I didn’t have the frozen peas, but other than that, I followed the recipe and it turned out great. There was a little kick to it, but definitely not too spicy for my little ones to enjoy as well.

  31. This is literally my favorite dish of all time. I am currently dieting and i have found out a few things to still enjoy my guilty pleasure which is this recipe. 1). Following the instructions exactly, I get WAY more than 6 servings of food. Maybe I just don’t eat a lot, but I am able to get about 9 servings from this one recipe and am able to still eat this pasta for only about 600 calories per serving. 2). I am a single woman so I can’t ever eat all of this at once. I typically make the entire recipe, then freeze 2/3rds of it. Just reheat like normal and it tastes just as amazing a month later. 3). To even further the ‘healthiness’ of the recipe, I use low carb penne, more vegetables and chicken, and double the adobe sauce (extra spicy) on purpose. This allows for you to get alllll the flavor without so many carbs. Thank you so much for this recipe!

    1. You are so kind! Thank you so much! I’m so glad you enjoy the recipe, I love this one too! Happy Thanksgiving!

  32. I made this last night and it tasted really good! However we thought something was missing in comparison to CCF and the color was more white. How did you make yours more orange looking in the picture above?

    1. It could’ve just been that your chipotle sauce wasn’t as strong or it didn’t simmer long enough to darken. I’m so glad you enjoyed it either way.

  33. I omitted the heavy cream and substituted it with 1 10oz Sabra chipotle hummus because I’m dairy free. You will not miss the cream AT ALL it tasted just like the restaurant!

    1. Great idea! I will have to try that next time.

      Excellent recipe Sabrina. It was my first time trying it and I have not had this at CCF. It turned out well…. I was not able to get the Adobe sauce so I just used Chipotle powder and added a quick dash of liquid smoke to compensate. Family loved it! I liked that they ate the asparagus without a fuss. Next time, I will add more cheese to thicken it just a touch more…mainly because I cannot mix the pasta and sauce for my family. The whole family agreed that it was a keeper! P.s. they never all agree on a new recipe

  34. The first two times I made this dish it turned out amazing! I used whole milk instead of heavy cream and the favor was still very rich! However, the past two times I’ve made the dish the milk ends up curdling and I cannot figure out why. I have followed the steps just as mentioned and still no luck. I got my aunts to try it at home as well and they complained about the milk curdling as well. Any advice on how to prevent the milk from curdling?

    1. The whole milk is the issue so I’m surprised it didn’t split before. It needs heavy cream to allow to thicken and come together. Make sure to use heavy cream next time. You can always make your own by mixing 1 1/3 cups milk with 2/3 cups melted butter.

  35. So good! Tastes just like the Cheesecake Factory! But this was more moist which is a good thing. I added some seasoning to chicken and pasta and didn’t cook the asparagus with it because we hate it lol. Great job! Thank you 🙂

  36. This recipe is AWESOME! My favorite dish ever is Cheesecake Factory chipotle chicken pasta and we haven’t eaten ANYTHING not made at home (daughter is high risk with immune deficiencies so we can’t take any risk). This recipe tastes exactly like the dish prepared at Cheesecake Factory. I decided to make a double recipe and it looked like a lot of cream at first so I skimped a little on the second half but DONT do that.. it may seem like a lot of cream but once you add the pasta it will soak it up. I used Whole Foods Frontera Chipotle Pepper Adobo (I used 3 TBS instead of 2 for each recipe) and the spice Amount turned out perfect. My husband and daughter don’t like too much spice but the end result of this recipe was a favorite for BOTH of them. My advice: follow this recipe exactly (only alter based on your brand of adobo chipotle sauce). Thank you so much Sabrina for this recipe!!

  37. I love making this! The only thing I struggle with is how much food there is (definitely a good thing). What size pan do you use?

  38. The recipe was delicious! Thank you! Do you think it would be possible to use coconut cream instead of heavy cream?

    1. I haven’t tested it but I don’t see why not. If you decide to try, I’d love to know how it turns out. Thanks!

  39. It’s good, but I feel like something’s missing. I used to work at CCF and this was one of my favorite meals. Theirs is definitely golden brown like your picture, but mine wasn’t brown at all. With 2 cups of cream, it’s going to be primarily white. The only thing to make it brown is possibly the adobo, but it wasn’t nearly enough to color the sauce.

  40. So I’ve used this recipe for years and it’s always tasted great, but mine never looks that good. It’s all white and doesn’t get any color despite the fact that I put ALL the adobo in it. If I let it simmer too long my cheese coagulates into a large glob and won’t disperse. Why can I not get this right? I know Parmesan is temperature sensitive and I keep it low low and still get a mess of cheese clumping nastiness half the time I cook this dish. It’s sooo frustrating because it’s an amazing dish that I have made perfectly before.

    1. Followed the directions step by step. It was delicious! I used brined boneless skinless thighs so I eliminated the added salt. You must be sure your chicken chucks are well drained of excess water so they will brown properly and you’ll get the color you want. Next time I’ll kick up with 3 or 4 TB of the chipotle sauce. Yummm!

    1. You’ll want to cook the pasta as directed on the package but 1 minute less. Drain into the same bowl as the asparagus but don’t rinse it. Hope this clears it up for you.

  41. Just want to say I’ve been using your recipe for the past couple years and it has always tasted better than Cheesecake Factory. After making this I have always felt how dry cheesecake factories version was. My only add is that i put more chipolte sauce in it! Thanks for this!

  42. Thank you for this recipe! I made it for dinner yesterday and it was delicious. It was very flavorful and to me, tasted just like the version at Cheesecake Factory. Your directions were very direct and easy to follow. I will definitely make again.

  43. Hi this recipe sounds awesome but I live in New Zealand and I am unable to get the canned Adobo peppers for the chipotle sauce. Would I be able to substitute with any Chipotle Sauce?
    Thank you

  44. Do I need to cook the frozen sweet peas before adding? If not, how long should I let it simmer after adding? We have cooked it before, it waS good, but the sweet peas were still a little hard

    1. No need to cook them prior. I usually just leave them out on my counter until I’m ready to add them. You could thaw them a little longer if needed. Glad you’re enjoying the dish so much.

  45. I read the reviews stating that this pasta tasted exactly like the Cheescake Factory pasta and I didn’t believe them. They’re right! It tastes exactly the same. I made it for my mom, sister’s, and mother-in-law on Mother’s day and they all loved it. I plan on making this at least once a month. Thank you so much!

    1. Look for heavy cream too. If still no luck, combine 1/4 cup melted butter with 3/4 cup milk and mix thoroughly.

  46. I never have had this from the cheesecake factory because I’m vegan, but I tried your recipe and made it dairy free and it was literally the best thing I’ve ever eaten. My husband and I were so happy there were leftovers too!

  47. I usually order this meal from the Cheesecake Factory. Due to the pandemic, I try to only order out once every 3 weeks. I ordered this meal recently and the meal was so messed up that I really couldn’t bare to eat it (and I’m not even a picky eater). The meal wasn’t up to par as it usually is due to lack of staff, regular chefs…etc in which I understood after being given that reason. I still had a taste for it so I looked up this recipe. I just made it and it taste just like what I was used to getting from the Cheesecake Factory! The color was a bit lighter (due to the peppers not simmering long enough based on the previous comment) but not concerned with color. Thanks for posting this!

  48. wow!wow! I constantly fall asleep before I reach the end of the recipe…..bad luck, it’s just toooooo long , if I ever get to the end, it’s evening and I don’t need to cook any more…

  49. Mine didn’t come out with the same orangish hue. It’s whiter. I used the adobo sauce from a can of chipotle peppers in adobo sauce. Is that what’s different? It’s still delish, but not as red and creamy as I imagined.

    1. Glad you still enjoyed it. The lighter color could be that your chipotle sauce wasn’t as strong or maybe it didn’t simmer long enough to darken.

  50. Hi! I plan on making this meal this weekend, but it only requires 2 chicken breasts. Does that equal a pound and, if not, what modification should i do if I want to use a pound?

    thank you!

    1. Each breast is abut 5-6 ounces. You can either up the ingredients to 9 servings or just be okay with your dish having more chicken. Either way, it’ll work. Enjoy!

  51. I have to start by saying my husband exclusively orders this from the Cheesecake Factory. Literally for years, without fail, only the spicy chicken chipotle pasta. Living life like it is now, I wanted to give him a special meal, and found your recipe after googling. According to the hubs, IT IS PERFECT. He cannot believe it. He is happy, so I am happy. Delicious recipe, thank you 🙂

  52. My husband and I loved this! I didn’t have asparagus or peas so I used spinach. I’ll use those next time. This was delicious. It had plenty sauce. It was a little sweet and a little spicy. Just perfect for me:) My husband wants me to add more spice next time (he always wants food extra hot). However, every time he took a bite he let me know how much he liked it and wanted it again. I think we will try it with shrimp too:) Thanks for the amazing recipe!!

    1. This recipe is FABULOUS!!! My boyfriend and I both love this dish and always order it when we go to Cheesecake. It was exactly like the original! Only thing, I cut the recipe in half, but was overzealous with the pasta so there wasn’t enough sauce. I just whipped up a little more sauce on the side and fixed that problem. The chicken was so tender and delicious!! My sauce was also a little lighter, but that was explained in the previous comments. Will definitely continue to make this. Now if only I could make my tortilla strips like theirs!!

  53. This dish was absolutely delicious! I just had it at Cheesecake Factory this week and loved it. I was looking for a copycat recipe and came across your blog! All I can say is OMG! It tasted just like C.F. Thanks for much for sharing it with us!

  54. Hi! I made this recipe for my boyfriend and he said it tasted just like Cheesecake Factory! Success! I noticed that not every bite was consistent with the chipotle kick though. Do you mix the chipotle sauce together with the heavy cream before adding to the dish? Or is it OK to add them separately one by one? I’m wondering if it would work to just add another teaspoon of chipotle sauce to the pot even though the heavy cream is already all incorporated. Thanks so much!

    1. I prefer to serve immediately but absolutely still love the leftovers so yes, you can easily make this ahead and warm it up before serving. Enjoy!

  55. Fabulous recipe. I made this for 8 people, half of which are picky eaters, and everyone raved about it. One picky eater picked out the asparagas, and gave it all to me, so I sure didn’t complain! I did take several reviewers suggestion and added in a dollop of tomato paste.
    For anyone who has issues with spice, I left out the adobo until the very end and my father in law loved the unspicy version!
    I also left the sauce separate from the pasta so I could serve both regular and gluten-free pastas (tastes great on both). We also used lactose-free half and half, still delicious!
    We will definitely be making this again.

    1. Loved all of your suggestions, Kelly. Thanks for taking the time to come back and let me know how much everyone enjoy it.

  56. I’ve been craving this dish!! Can’t wait to try making it. Do I use just the chipotle pepper sauce from the canned adobo peppers (so I don’t add the actual peppers?). Thanks!

    1. You got it, just the sauce for this recipe. If you don’t plan on using the peppers right away in another recipe, you can always freeze them.

  57. This was amazing! A great match to the Cheesecake Factory recipe– I had just had theirs the day before I made this recipe and this tasted the same! I made it without asparagus and bell peppers, but it was still fantastic. I actually just bought the ingredients again to make it a second time!

  58. Hi Sabrina – was looking for a recipe similar to CCF, but have since stopped eating chicken. Would you recommend substituting chicken for shrimp or what would you suggest to make vegetarian without using soy products?

    1. Substituting shrimp for the chicken would be a great idea. You could also substitute a meaty mushroom like portobello. Let me know how a pescatarian/vegetarian version turns out!

  59. This is such a great recipe, absolutely loved it. Easy to make and you won’t be disappointed. Will now be a regular in our family, my wife and son are also huge fans.

  60. This dish was DELICIOUS!!! I will definitely be making it again. My boyfriend and I like spice so I used the entire can of chiles in adobe sauce, and I also switched the pasta from penne to Angel hair. I liked it so much, I’m literally sending this to my friends! 🙂

  61. I made this for my husband and I tonight. Absolutely loved it!!! We added the canned adobo pepper finely chopped to it because we love love love heat, but even with that all the flavors came through perfectly. That subtle hint of honey was the perfect touch! Thank you for this recipe. It will certainly be a weekly meal in my household from now on.

    1. Thanks so much for taking the time to come back and let me know. I’m so glad you all enjoyed it.

    2. So what did I do wrong? Mine came out with more of a white thin sauce than the darker sauce in the picture. Still tasted great but didnt look like what’s above at all.

      1. It’s kind of hard to troubleshoot without being there. Maybe your chipotle sauce wasn’t as strong or didn’t simmer long enough to darken the sauce? As long as it tasted good though, that’s the real key 🙂

      2. I know this was a while ago but I’ve struggled with this in the past as well. For me it was definitely not simmering long enough as well as rinsing the noodles. Don’t rinse the noodles and if it’s not thickening or turning color, simmer longer. I hope my own experience helps you or someone else. I’ve made this sooo many times now.

        1. So simmering will darken it right up? Ours was also lighter …but tasted amazing…..just curious on the appearance. Should I summer it WITH the peppers or just add more sauce or just give it more time?

          Either way, it is fantastic!


          1. Yes, you’ll be cooking it with the bell pepper mixture. So glad you enjoyed it!

  62. I’m amazed!!! We only go to Cheesecake Factory for this pasta! I made it for the first time tonight and everyone thought it was delicious! Wouldn’t change a thing about it!

    1. Awww, that’s so sweet! You totally made my day! I’m so glad you made it and then came back to tell me about it!

  63. Hello! You mention the chef’s knife you use all the time in your kitchen and that it’s still as sharp today as it was ten years ago. What is the brand, please?

    1. Stay tuned because I’m adding a whole line of products to our site, including a chef’s knife. 🙂 You’ll love them.

  64. The best pasta that I’ve ever had ?
    Husband and kids also loved it and asked for me to make it again soon!!

  65. We can’t get adobo / chipotle easily in Australia. Any other chilli options? Have visited Cheesecake Factory on 2 U.S. trips, and loved it.

    1. You could always make your own by mixing 1 tablespoon tomato paste (or if you must – ketchup), 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or smoked paprika/cayenne powder mix), 1/2 teaspoon cumin, a pinch of oregano, a pinch of garlic powder, and a pinch of salt. Hope this helps!

  66. I’ve made this recipe about 3 times in counting and will make it again tonight. It’s DELICIOUS and it’s my boyfriend’s favorite meal! Thank you!!

  67. I’ve made this so many times and each time I love it more and more!

    What side salad would you suggest for this?

  68. I’ve made this before and love it, but feel like it’s a litttttle off than the original. I recently was at The Cheesecake Factory and they told me that there is tomato sauce in their version. How do you think that would be incorporated, like a tomato paste with the heavy cream?

    1. Hmm, that’s interesting. You could probably add a little bit of tomato sauce but I would err on the side of caution and add just a bit until you figure out what works. They work in such huge amounts that it’s hard at times to determine how much they are really adding. Good luck!

  69. I made the Spicy Chicken Chipotle Pasta this evening using this recipe as a guide. It turned out way better than Cheesecake Factory’s. I was kind of disappointed last time we went there because we paid $66.00 for two Chipotle Pasta dishes and a salad and our pasta was extremely dry. Barely any sauce. This definitely made up for that.

  70. This recipe is SPOT ON. My boyfriend and I have made it several times and each time we’ve tweaked the recipe slightly to our liking, but following the instructions will give you exactly that Cheesecake Factory taste. We make this recipe gluten free by replacing the pasta with rice and we also started adding a little more adobo/chipotle peppers for more spice. We also found amazing gluten free tortilla strips by Fresh Gourmet to garnish. Highly recommend this recipe!!!

  71. I made this tonight with no substitutions and it tasted great, but I too wonder why mine came out white instead of red. You could taste the kick in it so there was enough of the adabo sauce. I even used less than 2 cups of heavy cream (only had 1 3/4 cup) so I’m stumped. Would have liked the red color, but my toughest critic (my teenage brother) went for seconds so that’s a win in my book. Thanks!

    1. I personally add one of those little (I think they are 6 oz) cans of tomato sauce to this pasta. I have made it 3 times. It gives it the orangey color that it has at the restaurant and the taste is spot on.

  72. Thank you for this delicious recipe! I made this today and I’m so happy I have leftovers to take to work for lunch tomorrow! I didn’t have double cream so I substituted it for evaporated milk, which I already had in the pantry. I also blended some chipotle peppers along with the abodo and evaporated milk and then followed the rest of the steps. Yummy!

  73. I was shocked by how similar this recipe tasted compared to the cheesecake dish! Amazing!! Thank you so much for this recipe.

    1. Thank you so much for the 5 stars, Nina! I really pride myself on being as accurate as I can when it comes to copycat recipes.

  74. Made 1/2 of the recipe with no changes and it turned out perfect. Will start making this a regular. Love that it is both sweet and spicy.

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

  76. 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

  77. 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! 

  78. 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.

  79. 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!

  80. 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! 

  81. 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. 

  82. 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. 

  83. 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!

  84. 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!

  85. 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!

  86. 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!!

  87. Ooo! This looks so good! And It has the combo of my two favorite additions to pasta: asparagus and peas! Nice!