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Cheesecake Factory Spicy Chipotle Chicken Pasta Recipe
Ash Tyrrell

Cheesecake Factory Spicy Chipotle Chicken Pasta Recipe

I have to admit, the first time I made the Cheesecake Factory Spicy Chipotle Chicken Pasta at home, I was amazed by how close it tasted to the restaurant version. The creamy, smoky chipotle sauce with tender chicken and perfectly cooked pasta is just irresistible.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts – I always use fresh chicken for juicier meat. Frozen tends to release extra water.
  • 1 teaspoon kosher salt – enhances the natural flavor of the chicken.
  • 1 teaspoon black pepper – freshly cracked works best for a subtle kick.
  • 2 tablespoons olive oil – helps sear the chicken perfectly without sticking.
  • 3 cloves garlic minced – fresh garlic gives the sauce a vibrant aroma.
  • 1 medium red bell pepper thinly sliced – adds color and sweetness; avoid frozen for crispness.
  • 1 small yellow onion diced – fresh onions bring natural sweetness; don’t skip.
  • 1 cup heavy cream – use full-fat for a creamy rich sauce.
  • 1/2 cup chicken broth – homemade or low-sodium is ideal for better control of salt.
  • 2 tablespoons tomato paste – gives depth and subtle acidity.
  • 1-2 chipotle peppers in adobo sauce – adjust according to your spice tolerance.
  • 1 teaspoon smoked paprika – enhances the smoky flavor of the chipotle.
  • 1/2 teaspoon crushed red pepper flakes – optional for extra heat.
  • 12 ounces fettuccine pasta – I prefer fresh pasta but dried works fine too.
  • 1/2 cup grated Parmesan cheese – always grate it fresh for best flavor.
  • 2 tablespoons chopped fresh parsley – adds a fresh herby finish.

Method
 

  1. I start by seasoning the chicken breasts with salt and pepper. Then, I heat olive oil in a skillet and sear each side until golden brown. This locks in the juices and gives the chicken a nice crust.
  2. Once the chicken is removed, I sauté garlic, onions, and bell peppers in the same skillet. This picks up the flavors left by the chicken, giving the sauce a rich base.
  3. I whisk together heavy cream, chicken broth, tomato paste, chipotle peppers, smoked paprika, and red pepper flakes. Then I pour it into the skillet with vegetables and let it simmer. The sauce thickens while absorbing all the smoky, spicy flavors.
  4. While the sauce simmers, I boil fettuccine pasta according to package instructions until al dente. I always save a cup of pasta water in case the sauce needs loosening.
  5. I slice the cooked chicken and add it back to the skillet. Then, I toss the pasta in the sauce until fully coated. A sprinkle of Parmesan and parsley finishes the dish beautifully.

Notes

  • I like to toast the spices for 30 seconds before adding liquid; it enhances their aroma.
  • Let the sauce simmer on low heat for a few extra minutes for a thicker consistency.
  • Taste and adjust seasoning before serving; chipotle can vary in heat.
  • I sometimes add a splash of lime juice at the end for brightness.