Chipotle Chicken Pasta

Inspired by a Cheesecake Factory favorite, this Chipotle Chicken Pasta delivers bold flavor with creamy texture and smoky heat. Juicy chicken is seasoned with spices like cumin, paprika, garlic, and red pepper flakes, then sautéed until golden. Colorful bell peppers and onions bring crunch and sweetness, while a chipotle-infused cream sauce ties it all together with layers of depth. Finished with mozzarella, Parmesan, and fresh parsley, every bite is cheesy, spicy, and soul-satisfying. Perfect for weeknight comfort or impressing guests—this dish is a standout pasta experience.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 plates

Calories: 1,004 kcal per serving

Ingredients

½ lb - pasta
1 - chicken breast
1 tsp - salt
½ tsp - black pepper
½ tsp - dried parsley
½ tsp - garlic powder
½ tsp - onion powder
½ tsp - paprika
½ tsp - cumin
¼ tsp - red pepper flakes
2 tablespoons - unsalted butter
1 tbsp - olive oil
½ - onion
½ - red bell pepper
½ - green bell pepper
½ - orange or yellow bell pepper
2 cloves - garlic
2 cups - heavy cream
½ cup - chicken broth
1 can - chipotle peppers in adobo sauce
¾ cup - shredded mozzarella cheese
1 cup - grated Parmesan cheese
1 cup - reserved pasta water
parsley
Extra Cheese

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Season chicken with salt, pepper, parsley, garlic powder, onion powder, paprika, cumin, and red pepper flakes. Toss to coat.
In a large skillet, heat butter and olive oil over medium heat. Add the seasoned chicken and cook for 5–10 minutes until fully cooked. Remove from pan and set aside.
Add diced onion and sliced bell peppers to the skillet. Season with salt and pepper. Cook until softened.
Stir in minced garlic and cook for another 1–2 minutes until fragrant.
Add 1.5 cups heavy cream to the skillet and bring to a simmer.
In a blender, combine the chipotle peppers in adobo sauce, 1/2 cup heavy cream, and chicken broth. Blend until smooth.
Pour chipotle sauce into the skillet and stir to combine. Bring to a light simmer and season again with the same spice blend used on the chicken.
Add mozzarella and Parmesan to the sauce. Stir until melted and creamy.
Toss in the cooked pasta, reserved pasta water, and cooked chicken. Stir until everything is well coated.
Serve hot, topped with more Parmesan, mozzarella, and fresh parsley. Enjoy!

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