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
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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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. Excellent recipe! I served the pasta on the side only because I love a lot of sauce. I also used broccoli instead of asparagus because that’s what I had. Very delicious! Thank you for sharing!

  2. Very good, I blended the chipotle peppers in adobo sauce and added about 6 tablespoons because it just didn’t have enough taste like the original. It could’ve been the kind of brand or something but after adding a few extra tablespoons it was exactly like the original! Thank you!

  3. Quick question, do we not boil the frozen peas a little with the asparagus? Wouldn’t they be like hard? I’m confused.

    1. 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.

  4. 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.

  5. 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!

  6. 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!

  7. 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.

  8. 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.

  9. 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.

  10. 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!

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

  12. 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 🙂

  13. 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.


  14. 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!

  15. 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?

  16. 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.

  17. 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.