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.
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.
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?
- Cheesecake Factory Luau Salad (Copycat)
- Cheesecake Factory’s Spicy Cashew Chicken (Copycat)
- Cheesecake Factory Louisiana Chicken Pasta (Copycat)
- Cheesecake Factory Corn Cakes (Copycat)
- Cheesecake Factory Cajun Jambalaya Pasta
Looking for more pasta recipes?
- Cheesy Taco Pasta
- Chicken Tequila Fettuccine (CPK Copycat)
- Philly Cheesesteak Hamburger Helper
- Easy Thai Green Curry Noodles
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.
Cheesecake Factory Spicy Chicken Chipotle Pasta
Ingredients
- 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
Instructions
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Set your water to boil for your pasta.
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Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
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Shock it with cold water through a colander.
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Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don’t rinse.
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In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
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In a large skillet add the butter and melt over medium heat.
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Add the bell peppers and onions and cook until just translucent.
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Add in the garlic and cook an extra minute.
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Remove the vegetables and add in the olive oil.
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Add the chicken to the pan and turn the heat up to medum-high.
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Brown the chicken on both sides.
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Add in the honey and stir, cooking an additional 5 seconds.
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Add the bell pepper mixture back to the pan
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Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
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Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
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Stir to coat everything and serve with any garnishes you’d like (Cheesecake Factory uses tortilla strip chips and cilantro).
Made for the first time tonight, was amazing! Came out soupier than expected. What should we do different next time?
Maybe it needed to be cooked longer to allow to thicken before adding the pasta. The pasta should have soaked up any extra liquid though. Glad you still enjoyed it!
I just made this dish 2 days in a row!!! Omg soooo ah mazing! My husband and I love it!
Fantastic!
Delicious!! This one is definitely going into my rotation. I didn’t have the frozen peas, but other than that, I followed the recipe and it turned out great. There was a little kick to it, but definitely not too spicy for my little ones to enjoy as well.
Thanks for coming back to let me know how much you all enjoyed it, Ava.
Very yummy! ! I added sliced mushrooms and cooked them separately. I also added sliced smoked sausage.
Love this! I only used one tbsp chipotle pepper as that was all I had left and it was great!
It’s a keeper!
This is literally my favorite dish of all time. I am currently dieting and i have found out a few things to still enjoy my guilty pleasure which is this recipe. 1). Following the instructions exactly, I get WAY more than 6 servings of food. Maybe I just don’t eat a lot, but I am able to get about 9 servings from this one recipe and am able to still eat this pasta for only about 600 calories per serving. 2). I am a single woman so I can’t ever eat all of this at once. I typically make the entire recipe, then freeze 2/3rds of it. Just reheat like normal and it tastes just as amazing a month later. 3). To even further the ‘healthiness’ of the recipe, I use low carb penne, more vegetables and chicken, and double the adobe sauce (extra spicy) on purpose. This allows for you to get alllll the flavor without so many carbs. Thank you so much for this recipe!
You are so kind! Thank you so much! I’m so glad you enjoy the recipe, I love this one too! Happy Thanksgiving!
I made this last night and it tasted really good! However we thought something was missing in comparison to CCF and the color was more white. How did you make yours more orange looking in the picture above?
It could’ve just been that your chipotle sauce wasn’t as strong or it didn’t simmer long enough to darken. I’m so glad you enjoyed it either way.
I omitted the heavy cream and substituted it with 1 10oz Sabra chipotle hummus because I’m dairy free. You will not miss the cream AT ALL it tasted just like the restaurant!
Yay!!
The first two times I made this dish it turned out amazing! I used whole milk instead of heavy cream and the favor was still very rich! However, the past two times I’ve made the dish the milk ends up curdling and I cannot figure out why. I have followed the steps just as mentioned and still no luck. I got my aunts to try it at home as well and they complained about the milk curdling as well. Any advice on how to prevent the milk from curdling?
The whole milk is the issue so I’m surprised it didn’t split before. It needs heavy cream to allow to thicken and come together. Make sure to use heavy cream next time. You can always make your own by mixing 1 1/3 cups milk with 2/3 cups melted butter.
I may be missing it in the instructions but at what point does the honey get added to the mix?
Thanks!
Step 12 🙂
So good! Tastes just like the Cheesecake Factory! But this was more moist which is a good thing. I added some seasoning to chicken and pasta and didn’t cook the asparagus with it because we hate it lol. Great job! Thank you 🙂
This recipe is AWESOME! My favorite dish ever is Cheesecake Factory chipotle chicken pasta and we haven’t eaten ANYTHING not made at home (daughter is high risk with immune deficiencies so we can’t take any risk). This recipe tastes exactly like the dish prepared at Cheesecake Factory. I decided to make a double recipe and it looked like a lot of cream at first so I skimped a little on the second half but DONT do that.. it may seem like a lot of cream but once you add the pasta it will soak it up. I used Whole Foods Frontera Chipotle Pepper Adobo (I used 3 TBS instead of 2 for each recipe) and the spice Amount turned out perfect. My husband and daughter don’t like too much spice but the end result of this recipe was a favorite for BOTH of them. My advice: follow this recipe exactly (only alter based on your brand of adobo chipotle sauce). Thank you so much Sabrina for this recipe!!
Thanks for the wonderful review, Allison. I’m glad it was a hit!
I love making this! The only thing I struggle with is how much food there is (definitely a good thing). What size pan do you use?
I just used a large skillet. I’m glad you love it so much!
The recipe was delicious! Thank you! Do you think it would be possible to use coconut cream instead of heavy cream?
I haven’t tested it but I don’t see why not. If you decide to try, I’d love to know how it turns out. Thanks!
Not like cheesecake factory at all!!!!!!!
It’s good, but I feel like something’s missing. I used to work at CCF and this was one of my favorite meals. Theirs is definitely golden brown like your picture, but mine wasn’t brown at all. With 2 cups of cream, it’s going to be primarily white. The only thing to make it brown is possibly the adobo, but it wasn’t nearly enough to color the sauce.
I think is the Tabasco chipotle version I work there too and I always see that in the dry storage .
So I’ve used this recipe for years and it’s always tasted great, but mine never looks that good. It’s all white and doesn’t get any color despite the fact that I put ALL the adobo in it. If I let it simmer too long my cheese coagulates into a large glob and won’t disperse. Why can I not get this right? I know Parmesan is temperature sensitive and I keep it low low and still get a mess of cheese clumping nastiness half the time I cook this dish. It’s sooo frustrating because it’s an amazing dish that I have made perfectly before.
Your step 4 is confusing
You’ll want to cook the pasta as directed on the package but 1 minute less. Drain into the same bowl as the asparagus but don’t rinse it. Hope this clears it up for you.
Just want to say I’ve been using your recipe for the past couple years and it has always tasted better than Cheesecake Factory. After making this I have always felt how dry cheesecake factories version was. My only add is that i put more chipolte sauce in it! Thanks for this!
I’m so glad you’re enjoying it so much, Shay.
Thank you for this recipe! I made it for dinner yesterday and it was delicious. It was very flavorful and to me, tasted just like the version at Cheesecake Factory. Your directions were very direct and easy to follow. I will definitely make again.
So glad you enjoyed it!
Love this recipe! Quick question how long should one cook the heavy cream for?
For about 3-4 minutes. So glad you love it so much!
Hi this recipe sounds awesome but I live in New Zealand and I am unable to get the canned Adobo peppers for the chipotle sauce. Would I be able to substitute with any Chipotle Sauce?
Thank you
Sure, it might alter the taste but you can use whatever you can find. Good luck!
Do I need to cook the frozen sweet peas before adding? If not, how long should I let it simmer after adding? We have cooked it before, it waS good, but the sweet peas were still a little hard
No need to cook them prior. I usually just leave them out on my counter until I’m ready to add them. You could thaw them a little longer if needed. Glad you’re enjoying the dish so much.
I read the reviews stating that this pasta tasted exactly like the Cheescake Factory pasta and I didn’t believe them. They’re right! It tastes exactly the same. I made it for my mom, sister’s, and mother-in-law on Mother’s day and they all loved it. I plan on making this at least once a month. Thank you so much!
That’s amazing! Thanks for coming back to let me know, Laura.
Made this tonight with light cream and a light yogurt butter — was so great!! Thank you!!
All the grocers are out of heavy whipping cream…what can I sub?
Look for heavy cream too. If still no luck, combine 1/4 cup melted butter with 3/4 cup milk and mix thoroughly.
Thie recipe was so amazing! Nice Job Sabrina
Thanks!
I never have had this from the cheesecake factory because I’m vegan, but I tried your recipe and made it dairy free and it was literally the best thing I’ve ever eaten. My husband and I were so happy there were leftovers too!
That’s amazing! So glad it was easily adaptable!
I usually order this meal from the Cheesecake Factory. Due to the pandemic, I try to only order out once every 3 weeks. I ordered this meal recently and the meal was so messed up that I really couldn’t bare to eat it (and I’m not even a picky eater). The meal wasn’t up to par as it usually is due to lack of staff, regular chefs…etc in which I understood after being given that reason. I still had a taste for it so I looked up this recipe. I just made it and it taste just like what I was used to getting from the Cheesecake Factory! The color was a bit lighter (due to the peppers not simmering long enough based on the previous comment) but not concerned with color. Thanks for posting this!
wow!wow! I constantly fall asleep before I reach the end of the recipe…..bad luck, it’s just toooooo long , if I ever get to the end, it’s evening and I don’t need to cook any more…
Mine didn’t come out with the same orangish hue. It’s whiter. I used the adobo sauce from a can of chipotle peppers in adobo sauce. Is that what’s different? It’s still delish, but not as red and creamy as I imagined.
Glad you still enjoyed it. The lighter color could be that your chipotle sauce wasn’t as strong or maybe it didn’t simmer long enough to darken.
Hi! I plan on making this meal this weekend, but it only requires 2 chicken breasts. Does that equal a pound and, if not, what modification should i do if I want to use a pound?
thank you!
Each breast is abut 5-6 ounces. You can either up the ingredients to 9 servings or just be okay with your dish having more chicken. Either way, it’ll work. Enjoy!
I have to start by saying my husband exclusively orders this from the Cheesecake Factory. Literally for years, without fail, only the spicy chicken chipotle pasta. Living life like it is now, I wanted to give him a special meal, and found your recipe after googling. According to the hubs, IT IS PERFECT. He cannot believe it. He is happy, so I am happy. Delicious recipe, thank you 🙂
Yay!! This makes me so happy. Thanks for coming back to let me know, Kate.
My husband and I loved this! I didn’t have asparagus or peas so I used spinach. I’ll use those next time. This was delicious. It had plenty sauce. It was a little sweet and a little spicy. Just perfect for me:) My husband wants me to add more spice next time (he always wants food extra hot). However, every time he took a bite he let me know how much he liked it and wanted it again. I think we will try it with shrimp too:) Thanks for the amazing recipe!!
Thanks for taking the time to come back and let me know how much you both enjoyed it!
This recipe is FABULOUS!!! My boyfriend and I both love this dish and always order it when we go to Cheesecake. It was exactly like the original! Only thing, I cut the recipe in half, but was overzealous with the pasta so there wasn’t enough sauce. I just whipped up a little more sauce on the side and fixed that problem. The chicken was so tender and delicious!! My sauce was also a little lighter, but that was explained in the previous comments. Will definitely continue to make this. Now if only I could make my tortilla strips like theirs!!
This dish was absolutely delicious! I just had it at Cheesecake Factory this week and loved it. I was looking for a copycat recipe and came across your blog! All I can say is OMG! It tasted just like C.F. Thanks for much for sharing it with us!
Hi! I made this recipe for my boyfriend and he said it tasted just like Cheesecake Factory! Success! I noticed that not every bite was consistent with the chipotle kick though. Do you mix the chipotle sauce together with the heavy cream before adding to the dish? Or is it OK to add them separately one by one? I’m wondering if it would work to just add another teaspoon of chipotle sauce to the pot even though the heavy cream is already all incorporated. Thanks so much!
Can’t wait to make this! Would I ruin the dish if I made ahead? Could I prep early and bake before dinner?
I prefer to serve immediately but absolutely still love the leftovers so yes, you can easily make this ahead and warm it up before serving. Enjoy!
I’ve even frozen this dish for lunches later and it thaws nicely and is still quite good.
Fabulous recipe. I made this for 8 people, half of which are picky eaters, and everyone raved about it. One picky eater picked out the asparagas, and gave it all to me, so I sure didn’t complain! I did take several reviewers suggestion and added in a dollop of tomato paste.
For anyone who has issues with spice, I left out the adobo until the very end and my father in law loved the unspicy version!
I also left the sauce separate from the pasta so I could serve both regular and gluten-free pastas (tastes great on both). We also used lactose-free half and half, still delicious!
We will definitely be making this again.
Loved all of your suggestions, Kelly. Thanks for taking the time to come back and let me know how much everyone enjoy it.
Excited to try this out! Thank you for posting!
I’ve been craving this dish!! Can’t wait to try making it. Do I use just the chipotle pepper sauce from the canned adobo peppers (so I don’t add the actual peppers?). Thanks!
You got it, just the sauce for this recipe. If you don’t plan on using the peppers right away in another recipe, you can always freeze them.
This was amazing! A great match to the Cheesecake Factory recipe– I had just had theirs the day before I made this recipe and this tasted the same! I made it without asparagus and bell peppers, but it was still fantastic. I actually just bought the ingredients again to make it a second time!
Yay!!
Hi Sabrina – was looking for a recipe similar to CCF, but have since stopped eating chicken. Would you recommend substituting chicken for shrimp or what would you suggest to make vegetarian without using soy products?
Substituting shrimp for the chicken would be a great idea. You could also substitute a meaty mushroom like portobello. Let me know how a pescatarian/vegetarian version turns out!
This is such a great recipe, absolutely loved it. Easy to make and you won’t be disappointed. Will now be a regular in our family, my wife and son are also huge fans.
Yay! Happy to hear everyone loved it.
This dish was DELICIOUS!!! I will definitely be making it again. My boyfriend and I like spice so I used the entire can of chiles in adobe sauce, and I also switched the pasta from penne to Angel hair. I liked it so much, I’m literally sending this to my friends! 🙂
Fantastic!! Thanks so much Meredith.
I made this for my husband and I tonight. Absolutely loved it!!! We added the canned adobo pepper finely chopped to it because we love love love heat, but even with that all the flavors came through perfectly. That subtle hint of honey was the perfect touch! Thank you for this recipe. It will certainly be a weekly meal in my household from now on.
Thanks so much for taking the time to come back and let me know. I’m so glad you all enjoyed it.
So what did I do wrong? Mine came out with more of a white thin sauce than the darker sauce in the picture. Still tasted great but didnt look like what’s above at all.
It’s kind of hard to troubleshoot without being there. Maybe your chipotle sauce wasn’t as strong or didn’t simmer long enough to darken the sauce? As long as it tasted good though, that’s the real key 🙂
I know this was a while ago but I’ve struggled with this in the past as well. For me it was definitely not simmering long enough as well as rinsing the noodles. Don’t rinse the noodles and if it’s not thickening or turning color, simmer longer. I hope my own experience helps you or someone else. I’ve made this sooo many times now.
So simmering will darken it right up? Ours was also lighter …but tasted amazing…..just curious on the appearance. Should I summer it WITH the peppers or just add more sauce or just give it more time?
Either way, it is fantastic!
Thanks,
Carolyn
Yes, you’ll be cooking it with the bell pepper mixture. So glad you enjoyed it!
I’m amazed!!! We only go to Cheesecake Factory for this pasta! I made it for the first time tonight and everyone thought it was delicious! Wouldn’t change a thing about it!
Awww, that’s so sweet! You totally made my day! I’m so glad you made it and then came back to tell me about it!
Hello! You mention the chef’s knife you use all the time in your kitchen and that it’s still as sharp today as it was ten years ago. What is the brand, please?
Stay tuned because I’m adding a whole line of products to our site, including a chef’s knife. 🙂 You’ll love them.
The best pasta that I’ve ever had ?
Husband and kids also loved it and asked for me to make it again soon!!
Yay!! So glad you all loved it.
We can’t get adobo / chipotle easily in Australia. Any other chilli options? Have visited Cheesecake Factory on 2 U.S. trips, and loved it.
You could always make your own by mixing 1 tablespoon tomato paste (or if you must – ketchup), 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or smoked paprika/cayenne powder mix), 1/2 teaspoon cumin, a pinch of oregano, a pinch of garlic powder, and a pinch of salt. Hope this helps!
I’ve made this recipe about 3 times in counting and will make it again tonight. It’s DELICIOUS and it’s my boyfriend’s favorite meal! Thank you!!
I’d definitely call that a winner! So glad you all enjoy it so much.
I’ve made this so many times and each time I love it more and more!
What side salad would you suggest for this?
I would serve this with a wedge salad or caesar salad. So glad you’re enjoying it!
I’ve made this before and love it, but feel like it’s a litttttle off than the original. I recently was at The Cheesecake Factory and they told me that there is tomato sauce in their version. How do you think that would be incorporated, like a tomato paste with the heavy cream?
Hmm, that’s interesting. You could probably add a little bit of tomato sauce but I would err on the side of caution and add just a bit until you figure out what works. They work in such huge amounts that it’s hard at times to determine how much they are really adding. Good luck!
I made the Spicy Chicken Chipotle Pasta this evening using this recipe as a guide. It turned out way better than Cheesecake Factory’s. I was kind of disappointed last time we went there because we paid $66.00 for two Chipotle Pasta dishes and a salad and our pasta was extremely dry. Barely any sauce. This definitely made up for that.
I’m so glad you decided to give it a try at home and enjoyed it. Much more budget friendly too!
This recipe is SPOT ON. My boyfriend and I have made it several times and each time we’ve tweaked the recipe slightly to our liking, but following the instructions will give you exactly that Cheesecake Factory taste. We make this recipe gluten free by replacing the pasta with rice and we also started adding a little more adobo/chipotle peppers for more spice. We also found amazing gluten free tortilla strips by Fresh Gourmet to garnish. Highly recommend this recipe!!!
Thanks so much, Cori! I’m glad you were able to adjust it to make it GF.
I made this tonight with no substitutions and it tasted great, but I too wonder why mine came out white instead of red. You could taste the kick in it so there was enough of the adabo sauce. I even used less than 2 cups of heavy cream (only had 1 3/4 cup) so I’m stumped. Would have liked the red color, but my toughest critic (my teenage brother) went for seconds so that’s a win in my book. Thanks!
I personally add one of those little (I think they are 6 oz) cans of tomato sauce to this pasta. I have made it 3 times. It gives it the orangey color that it has at the restaurant and the taste is spot on.
Just made this for dinner. It’s wonderful! Thanks so much and keep up the good cooking!
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
Thank you for this delicious recipe! I made this today and I’m so happy I have leftovers to take to work for lunch tomorrow! I didn’t have double cream so I substituted it for evaporated milk, which I already had in the pantry. I also blended some chipotle peppers along with the abodo and evaporated milk and then followed the rest of the steps. Yummy!
Sounds delicious!
I was shocked by how similar this recipe tasted compared to the cheesecake dish! Amazing!! Thank you so much for this recipe.
Thank you so much for the 5 stars, Nina! I really pride myself on being as accurate as I can when it comes to copycat recipes.
Made 1/2 of the recipe with no changes and it turned out perfect. Will start making this a regular. Love that it is both sweet and spicy.
Thanks for the 5 stars, Ron! So glad you loved it!
Made this last night and OMG!!! I am officially addicted to this site! Making the philly cheesesteak shells tonight!! Yummy!!!
Haha, love it!! Glad you’re enjoying the recipes!
Where can I get the chipotle pepper sauce from canned adobo peppers?Any Brand or the way I can make it?
Here is a link to the brand that I use. http://amzn.to/2yj2jEF
My family loved this recipe.
Yay!!
Is it possible for me to use heavy whipping cream for this recipe? What’s the difference?
Yes, you can use it. Heavy cream has a bit more fat than whipping cream but essentially it’s the same.
How many people does this recipe serve
4 servings 🙂
I made this. The taste was good but there was no color. It is not as red as the Cheesecake Factory or the picture you are showing. What did I do wrong
Did you change any of the ingredients or methods? If you would like to troubleshoot I would be happy to discuss it further. Email me at contact @ dev.dinnerthendessert.com
Do you only add the sauce from the chipotle pepper sauce not any of the actual peppers?
Yes, I just used the sauce. 🙂
Delicious! I’m now living in Brazil and miss the Cheesecake Factory. I had to sub green beans for asparagus, and homemade salsa for chipotle pepper sauce, but it still was wonderful!
So glad you enjoyed it!
Simply delicious. My wife and I love Cheese Cake Factory, unfortunately there is not one in our neck of the woods. But, whenever we travel abroad we imediatly float to this restaurant for this specific plate. I cannot tell you how long its been since we had the pleasure of eating this dish. So, getting down to this recipe. Delightful. I cannot make a true comparison because its been that long but to the best of my memory it’s spot on. I am no cook by no means so whatever time it takes you, it took me double or more. The simplicity of your recipe was a pleasure to follow. My wife and I will be making this dish again and again, hopefully with more skill and expedience. Thank you so much for bringing a bit of culinary heaven to our home.
I’m so glad you’re able to enjoy it now whenever you want!
Very tasty, but the one thing I was not a fan of was how watery the sauce was. It was not as thick as I had hoped…and I even added more parm. cheese! I am sure it thickens leftover, but wish it was thicket to start.
I’m so glad you enjoyed the taste! Next time you try it, make sure rinse the frozen peas and pat dry before adding. Also, don’t rinse the pasta and it helps to thicken as well. Sometimes it could just mean it might need to cook down longer. Good luck!
I have moved to England and dream about this pasta since leaving the US! I made it last night and it was spot on. Thank you so much!
Yay!! Thanks for coming back to let me know!
Sooooo good! Hubby loved it
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
My son worked at Cheesecake Factory this was his favorite dish to order at least two times a week. He asked me to make it for the family tonight. My Mother has two helpings and NEVER does that. My son says “it’s spot on, can we make it again tomorrow night, seriously!”
Thank you very much, this will be in my recipe collection.
Laura
That’s awesome! I love hearing the whole family enjoyed it!!
So delicious! This is my favorite dish at cheesecake! Only thing I wish I had were those tortilla chips for the crunch!! The next day the leftovers tasted even better. I forgot the cliantro will def use it next time for the garnish.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Had this at cheesecake factory the other night, best pasta i’ve ever had, need need NEED it again, thanks for the recipe! Making it tonight!
I hope you love it!
Made this today and LOVE IT. I halved the recipe and reduced the spicy, as my husband doesn’t like things too spicy. 🙂 Thank youuuuuuuu!
Yay, so happy to see that you both loved it! Thanks for taking the time to come back and let me know.
Is there a substitute for the chipotle pepper sauce from canned adobo peppers? Havent made this yet but it looks delicious.
I would suggest mixing 1 tablespoon tomato paste, 1 tablespoon cider vinegar, 1 teaspoon chipotle powder, 1/2 teaspoon cumin, a pinch of oregano, a pinch of garlic powder, and a pinch of salt. You may need to adjust the amounts to your liking but this will at least give you a starting point. Enjoy!
I have a slightly dumb question. When you say boil the asparagus then shock, you mean fish it out of the boiled water not dump the whole pot? Then you would have to restart your water. Sorry for confusion.
Sorry for the confusion. I used the same pot and water to boil both the asparagus and pasta. It saves having to dirty another pot and boiling more water. So yes, boil the asparagus and take it out of the water then pour your pasta in that same water. Hope this helps! Enjoy!!
I know what will be my dinner tonight! The best combo!
Thanks Catalina! Enjoy!!
Ooo! This looks so good! And It has the combo of my two favorite additions to pasta: asparagus and peas! Nice!
Gotta add those veggies in where you can!
This is definitely my kind of dinner, and I love that it’s so easy!
Definitely!
Oh my this looks dreamy! I need to make this asap!
Thanks Amy!
I seriously wish I was having this for dinner tonight.
I love anything chipotle! This looks perfect!
Thanks Des!
Looks just like the original! YUM!
Thanks Allyson!