Spicy Chicken Chipotle Pasta-Copycat Cheese Cake Factory Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast offers a cheesy flavor with fewer calories.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

Chop bell peppers and onion into medium dice shape. Chop asparagus into one inch pieces. Marinade chicken with salt, paprika, black pepper, garlic powder, onion powder, honey and avocado oil. Set a large frying pan over medium-high heat. Cook chicken until golden brown from both sides. Set cooked chicken aside.

Set a large pot of water to boil over medium heat. Once water comes to boil, add salt.

In the same pan, add butter. Once butter has melted, add minced garlic and sauté for a minute. Then add chopped veggies and sauté for about 2 minutes or until veggies lightly soften but have little crunch. Make sure not to overcook veggies as they will further cook into the chipotle sauce.

Next, add onion powder, paprika, and salt, and mix together. Then add heavy cream and chipotle pepper paste and combine. Bring to simmer on medium-low heat for a few minutes until sauce thickens slightly. Then add peas and stir. Taste seasoning to adjust.

Once pasta water comes to boil, drop penne pasta into the pot and drizzle some oil to avoid sticking. Stir pasta with a spoon or fork. Cook pasta according to package directions. Once pasta is about al dente, take it out from the pot and drop it into the chipotle cream sauce. Then return cooked chicken and reheat in the sauce for 2 minutes.

Garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens