Copycat Cheesecake Factory Spicy Chicken Chipotle Noodles

Name: Copycat Cheesecake Factory Spicy Chicken Chipotle Noodles (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1.5 lbs Organic free-range chicken thighs; 1 tbsp Avocado oil; 1 tsp Sea salt; 1/2 tsp Freshly ground black pepper; 2 tbsp Lime juice - fresh squeezed; 1 tbsp Apple cider vinegar; 1 tsp Smoked paprika; 6 Chipotle peppers in adobo sauce; 3 tbsp Adobo sauce - from the can of chipotle peppers; 4 cloves Garlic-roasted; 1/2 cup Heavy cream; 4 oz Cream cheese - full fat; 2 tbsp Parmesan cheese - grated; 1 lb Fresh tagliatelle pasta; 2 tbsp Fresh cilantro - chopped; 1 tbsp Toasted pine nuts

⏱1h 15m

👥4

🔥1050 cal

Hard

🍽️Italian

A luxurious take on the classic, featuring high-quality ingredients and a homemade chipotle sauce.

1.5 lbs Organic free-range chicken thighs

1 tbsp Avocado oil

1 tsp Sea salt

1/2 tsp Freshly ground black pepper

2 tbsp Lime juice - fresh squeezed

See all 16 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥1050 cal

Hard

🍽️Italian

A luxurious take on the classic, featuring high-quality ingredients and a homemade chipotle sauce.

#pasta #chicken #spicy #gourmet #homemade sauce

Instructions

Marinate chicken thighs in Marinade ingredients for at least 30 minutes, or up to overnight.
Prepare the Sauce: Blend chipotle peppers, adobo sauce, and roasted garlic in a food processor until smooth. Transfer to a saucepan and simmer over low heat. Stir in heavy cream and cream cheese until melted and smooth. Stir in Parmesan cheese.
Cook fresh tagliatelle pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
Heat avocado oil in a large skillet over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 8-10 minutes. Season with sea salt and pepper.
Add cooked pasta to the skillet with the Sauce. Toss to coat, adding reserved pasta water as needed to create a creamy consistency.
Garnish with chopped cilantro and toasted pine nuts. Serve immediately.

Ingredients

1.5 lbs 680 g Organic free-range chicken thighs
1 tbsp 15 mL Avocado oil
1 tsp 5 mL Sea salt
1/2 tsp 2.5 mL Freshly ground black pepper
2 tbsp 30 mL Lime juice - fresh squeezed
1 tbsp 15 mL Apple cider vinegar
1 tsp 5 mL Smoked paprika
6 60 g Chipotle peppers in adobo sauce
3 tbsp 45 mL Adobo sauce - from the can of chipotle peppers
4 cloves 20 mL Garlic-roasted
1/2 cup 120 mL Heavy cream
4 oz 113 g Cream cheese - full fat
2 tbsp 30 mL Parmesan cheese - grated
1 lb 450 g Fresh tagliatelle pasta
2 tbsp 30 mL Fresh cilantro - chopped
1 tbsp 15 mL Toasted pine nuts

Equipment

Large skillet
Large pot
Food processor
Saucepan

Instructions

Marinate chicken thighs in Marinade ingredients for at least 30 minutes, or up to overnight.
Prepare the Sauce: Blend chipotle peppers, adobo sauce, and roasted garlic in a food processor until smooth. Transfer to a saucepan and simmer over low heat. Stir in heavy cream and cream cheese until melted and smooth. Stir in Parmesan cheese.
Cook fresh tagliatelle pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
Heat avocado oil in a large skillet over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 8-10 minutes. Season with sea salt and pepper.
Add cooked pasta to the skillet with the Sauce. Toss to coat, adding reserved pasta water as needed to create a creamy consistency.
Garnish with chopped cilantro and toasted pine nuts. Serve immediately.

Nutrition per serving

Calories 1050