Cheesecake Factory's Spicy Chicken Chipotle Pasta

Cheesecake Factory's Spicy Chicken Chipotle Pasta

I saw this recipe and I have to admit that I had never had this dish at the Cheesecake Factory. 

It looked to die for, so we made it one night for dinner and my world is forever changed.

Wowzers. Another hit recipe. This quickly turned into my new favorite recipe. I am seriously obsessed with it.

AND as a side note, I just went to Cheesecake Factory 2 weeks ago and ordered this dish....

and I wasn't a fan! It was way too spicy at the restaurant, but the way my dish came out...there was only a slight hint of heat.

Now that's NEVER happened! 

You will need:

2 chicken breasts

1 box penne pasta

1 lemon

2 tbs. honey

olive oil

2-4 Tbs from 1 can chipotle peppers in adobo sauce

yellow bell pepper

red bell pepper

4- 6 cloves fresh garlic

2 more Tbs honey

2 cups heavy whipping cream

3/4 cup frozen peas

1 bunch fresh asparagus

cilantro

1 cup shredded parmesan cheese

Preheat your oven to 350 degrees F (for the asparagus)

Take your lemon and roll it with your hand against a hard surface in order to get the juices released.

Cut your lemon in half and squeeze the juice from both halves into your bowl.

Add 2 tbs. of honey, a pinch of salt and pepper.
Mix until well blended.  I like to use a whisk.

Next, cut your 2 chicken breasts into bite size pieces.
Place chicken into a ziplock bag and add the lemon and honey mixture.
 Set aside until we need it.

Now for the asparagus. break off the end pieces & cut them into small pieces.

Place cut asparagus into a bowl and add 1 tbs. of olive oil, a pinch of salt, and pepper, mix together

On a cooking sheet, spread the asparagus evenly.  Put this into your preheated oven.  While that's cooking let's get back to the chicken.

In a large frying pan heat 1 tbs of butter and 1 tbs of olive oil.  

Add the chicken along with the marinade to the hot pan.  Spread the chicken pieces out in the bottom of the pan to cook evenly.  If your stove was on high, you can turn it down to medium to cook chicken.  Do not turn the chicken until it has cooked well on first side because you want the honey to caramelize and turn golden brown (without burning though).

Now, lets check on our asparagus... but keep your eye on the chicken as well.

Check on the asparagus, turning it to roast it evenly on both sides.  You can taste one now if you like to see how done it is.   When it is done remove it. Set aside for later.

In another large pot, fill with water and add salt.  Bring to a good boil before adding your penne pasta.
Let's check on our chicken..

When the chicken is golden brown on both sides remove from the pan and place in a dish to set aside.  Make sure you get all the yummy juices, and don't wash your pan yet!!!

Chop your garlic.  I usually use 4-6 cloves.
With garlic, it always seems like more is always better.

Using the same pan you cooked the chicken in, heat 1 tbs. of butter and 1 tbs. of olive oil.

Scrape all of the golden chicken and honey juices from the bottom of the pan and mix thoroughly.

Then add your garlic.   Now that our water should be good and boiling add the penne to the pot

Now that the garlic is soft, add 1 tbs. of honey.  This step makes a difference; I have forgotten to add more honey at this part and tasted the difference.

Hopefully you have chopped your yellow and red bell peppers ahead like I have. Add red and then yellow to the pan. Saute for about a minute.

Add about 3/4 cup of frozen peas. Stir together and cook for about 2 more minutes.  Then add your cooked chicken that you set aside earlier.  Make sure you get all the yummy juices from the bowl!!!

Now for the can of chipotle peppers.  You're not going to actually use the pepper, just the sauce.   Now, this is where the "kick" comes from so according to your liking of spiciness modify accordingly.  If you add 3-4 tbs. it will be pretty spicy.  I suggest that you add 1-2 and then taste before you add more.

Add 2 cups of heavy whipping cream slowly mixing it well.

Sprinkle in 1 cup of grated parmesan cheese.
 Stir in and cook for about 5 minutes in order to let the sauce reduce and thicken.
Now would be a good time to taste.  
Let's check the penne to see if it's ready...

When the pasta is cooked to your liking drain, but do not rinse.  This allows the sauce to adhere more readily to the pasta.

Add penne to the pan and stir.

Add the previously roasted asparagus and stir.

If you haven't already chopped your cilantro it's ok, do it now

Sprinkle over the top and serve.  

Source: http://deedeelovesrecipes.blogspot.com