Copycat Cheesecake Factory Spicy Chicken Chipotle Pasta

Name: Copycat Cheesecake Factory Spicy Chicken Chipotle Pasta (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Chicken-organic, air-chilled thighs; 1 tbsp Avocado oil; 1 tsp Ancho chili powder; 1/2 tsp Smoked paprika-Spanish; 1/4 tsp Cayenne pepper; 1/4 tsp Sea salt; 1/4 tsp Freshly ground black pepper; 1/2 cup Homemade mayonnaise; 1/4 cup Chipotle peppers in adobo sauce-hand-selected, minced; 2 tbsp Adobo sauce-from the can of chipotle peppers; 1/3 cup Heavy cream; 1/3 cup Parmigiano-Reggiano-finely grated; 2 tbsp Garlic-roasted, minced; 1 tbsp Dry sherry; 1/2 tsp Smoked paprika-Spanish; 1 lb De Cecco Penne pasta; 2 tbsp Green onions-thinly sliced; 1 tbsp Cilantro-freshly chopped; 1 tbsp Toasted pine nuts

⏱1h 15m

👥4

🔥1050 cal

Hard

🍽️American

A premium version of the dish, utilizing high-quality ingredients and a more refined cooking technique.

1 lb Chicken-organic, air-chilled thighs

1 tbsp Avocado oil

1 tsp Ancho chili powder

1/2 tsp Smoked paprika-Spanish

1/4 tsp Cayenne pepper

See all 19 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥1050 cal

Hard

🍽️American

A premium version of the dish, utilizing high-quality ingredients and a more refined cooking technique.

#pasta #chicken #spicy #chipotle #gourmet

Instructions

Cook pasta in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining. Set aside.
In a bowl, combine all Chicken ingredients and marinate for at least 30 minutes. Heat Avocado oil in a large, heavy-bottomed skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and rest.
Deglaze the skillet with Dry sherry, scraping up any browned bits. Add all Sauce ingredients. Bring to a simmer and cook for 10-12 minutes, stirring frequently, until slightly thickened. If sauce is too thick, add a tablespoon of reserved pasta water at a time until desired consistency is reached.
Slice the rested chicken thinly. Add cooked pasta and chicken to the Sauce. Toss to coat, adding more pasta water if needed.
Garnish with Green onions, Cilantro, and Toasted pine nuts and serve immediately.

Ingredients

1 lb 450 g Chicken-organic, air-chilled thighs
1 tbsp 15 mL Avocado oil
1 tsp 5 mL Ancho chili powder
1/2 tsp 2.5 mL Smoked paprika-Spanish
1/4 tsp 1.25 mL Cayenne pepper
1/4 tsp 1.25 mL Sea salt
1/4 tsp 1.25 mL Freshly ground black pepper
1/2 cup 120 mL Homemade mayonnaise
1/4 cup 60 mL Chipotle peppers in adobo sauce-hand-selected, minced
2 tbsp 30 mL Adobo sauce-from the can of chipotle peppers
1/3 cup 80 mL Heavy cream
1/3 cup 80 mL Parmigiano-Reggiano-finely grated
2 tbsp 30 mL Garlic-roasted, minced
1 tbsp 15 mL Dry sherry
1/2 tsp 2.5 mL Smoked paprika-Spanish
1 lb 450 g De Cecco Penne pasta
2 tbsp 30 mL Green onions-thinly sliced
1 tbsp 15 mL Cilantro-freshly chopped
1 tbsp 15 mL Toasted pine nuts

Equipment

Large skillet
Large pot
Mixing bowl

Instructions

Cook pasta in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining. Set aside.
In a bowl, combine all Chicken ingredients and marinate for at least 30 minutes. Heat Avocado oil in a large, heavy-bottomed skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and rest.
Deglaze the skillet with Dry sherry, scraping up any browned bits. Add all Sauce ingredients. Bring to a simmer and cook for 10-12 minutes, stirring frequently, until slightly thickened. If sauce is too thick, add a tablespoon of reserved pasta water at a time until desired consistency is reached.
Slice the rested chicken thinly. Add cooked pasta and chicken to the Sauce. Toss to coat, adding more pasta water if needed.
Garnish with Green onions, Cilantro, and Toasted pine nuts and serve immediately.

Nutrition per serving

Calories 1050