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.



Cheesecake Factory Spicy Chicken Chipotle Pasta

4.93 from 41 votes
  • Yield: 6 servings
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Course: Main Course
  • Cuisine: American Fusion
  • Author: Sabrina Snyder
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: 906 calories, Calories: 906g, Carbohydrates: 83g, Protein: 34g, Fat: 49g, Saturated Fat: 26g, Cholesterol: 167mg, Sodium: 1773mg, Potassium: 736mg, Fiber: 6g, Sugar: 18g, Vitamin A: 2970g, Vitamin C: 79.9g, Calcium: 422g, Iron: 3.8g

All images and text © for Dinner, then Dessert.

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!

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  1. 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 🙂

  2. 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!!

  3. 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?

  4. 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.

    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.

  5. 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!

  6. 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.

  7. 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

  8. 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.

  9. 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.

  10. 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!

  11. 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!

  12. 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…

  13. 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.

  14. 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!

  15. 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 🙂

  16. 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!!