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cheesecake factory spicy chipotle chicken pasta
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cheesecake factory spicy chipotle chicken pasta

Spicy Chipotle Chicken Pasta is one of the most popular entrées at The Cheesecake Factory—and for good reason. This creamy, smoky, slightly spicy pasta dish features tender pieces of seasoned chicken, colorful bell peppers, and penne pasta, all tossed in a bold chipotle-parmesan cream sauce. It’s rich, flavorful, and surprisingly easy to recreate at home. If you're craving a restaurant-style meal without the reservation, this dish delivers big flavor right from your kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: dinner
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 12 oz penne pasta
  • 1 lb boneless skinless chicken breasts, cut into thin strips
  • 1 tablespoon olive oil
  • 1 tablespoon chipotle peppers in adobo sauce minced (add more for extra heat)
  • 2 cloves garlic minced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 orange bell pepper sliced
  • 2 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese
  • Salt and black pepper to taste
  • Fresh chopped parsley or cilantro for garnish
  • Optional: crushed red pepper flakes for extra heat

Method
 

  1. Boil the penne in salted water according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Season the chicken with salt and pepper. Add the chicken strips to the pan and sauté until browned and cooked through, about 5–7 minutes. Remove and set aside.
  3. In the same skillet, add a little more oil if needed. Add the sliced bell peppers and cook until just tender, about 4–5 minutes. Stir in garlic and chipotle peppers and cook for 1 more minute until fragrant.
  4. Reduce heat to medium. Stir in the honey and lime juice, then pour in the heavy cream. Simmer for 2–3 minutes, then stir in the parmesan cheese. Let cook until the sauce thickens slightly, about 3–4 minutes.
  5. Add the cooked pasta and chicken back into the skillet. Toss everything together until evenly coated with the sauce and heated through.
  6. Serve immediately, garnished with chopped parsley or cilantro and optional red pepper flakes for a kick.

Notes

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Reheat: Warm gently on the stovetop or in the microwave, adding a splash of cream or milk if needed.
  • Freezing: Not ideal, as the cream sauce may separate, but can be frozen if necessary.