Copycat Cheesecake Factory Chipotle Chicken Pasta
This Slow-Cooker Copycat Cheesecake Factory Chipotle Chicken Pasta is bursting with flavor! Tender, seasoned chicken is slow-cooked in a creamy, chipotle-infused sauce. Add al dente penne pasta, vibrant asparagus, and sweet red bell pepper for a pop of color and delightful texture. It’s the perfect blend of smoky and spicy; your whole family will love it.
With this recipe, there’s no need for long prep hours or endless dishwashing. Toss everything into your slow cooker, and with minimal effort, you’ll have a restaurant-quality dinner ready to delight the whole family.
Love pasta? Add this Steakhouse Pasta, Easy Smoked Sausage and Pasta, or this Crockpot Garlic Parmesan Chicken Pasta to your meal plan.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Penne pasta – You will want to cook the pasta until it’s al dente. You can also use any shape that your family enjoys or that you already have on hand in your pantry.
- Chicken breasts – Chicken thighs would also work for this recipe, just remember to trim the excess fat.
- Seasonings – You will need salt, black pepper, and chipotle powder from your spice cabinet. Don’t forget the chicken broth.
- Produce – Fresh asparagus, red bell pepper, and fresh minced garlic.
- Dairy – Heavy cream, and freshly grated parmesan cheese make this chipotle pasta extra delicious.
See the recipe card below for quantities.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
Step 1:Place the boneless, skinless chicken breasts in the bottom of the crock pot. Add the chicken broth, salt, black pepper, garlic, and chipotle powder.
Step 2:Cook on low heat for 4 to 6 hours or until the chicken is cooked through. Shred the chicken with two forks.
Step 3: Add the heavy cream, Parmesan cheese, asparagus, and bell pepper and cook until vegetables are tender.
Step 4: Toss the chicken and vegetable mixture with cooked pasta and garnish with more parmesan cheese before serving.
Storage
- Storing Leftovers – Have some leftovers? No problem! Store them in an airtight container in the fridge for up to 3 days.
- Freezing – Want to save some for later? Store the fully cooked dish in the freezer for up to 2 months. For best results, freeze the sauce and chicken separately from the pasta.
- Reheating – To reheat, warm it on the stovetop over medium heat or in the microwave until fully heated through. If the sauce thickens too much, add a splash of cream or chicken broth to loosen it up.
What to Serve With Chipotle Chicken Pasta
- Garlic Bread: Nothing beats cheesy, buttery bread to soak up the sauce.
- Garden Salad: A fresh salad balances the richness of this pasta.
- Grilled Veggies: Add some extra char-grilled zucchini, mushrooms, or eggplant for depth.
Wendys Tips
- Control the Spice: Adjust the chipotle powder for more or less heat based on your preference.
- Timing is Key: Avoid overcooking the chicken, as it can become dry. Check on it after 4 hours.
- Fresh Veggies Are Best: Fresh asparagus and bell peppers give the best flavor and texture. Pre-cut veggies might get too soft.
FAQ
Do you have questions about this Cheesecake Factory Chipotle chicken pasta recipe? Here are the answers to the most commonly asked questions.
Absolutely! While penne works perfectly, you can swap in rigatoni, farfalle, or even fusilli.
It’s got a smoky, mild warmth that can be adjusted by adding more or less chipotle powder.
Copycat Cheesecake Factory Chipotle Chicken Pasta
Equipment
- Slow Cooker
- forks or meat claw
- Wooden Spoon
- large pot
Ingredients
- 12 ounces penne pasta cooked according to package directions
- 2 pounds boneless skinless chicken breasts
- Salt and black pepper to taste
- ¼ cup chicken broth
- 3 cloves garlic minced
- 1 teaspoon chipotle powder adjust to taste for spice level
- 1 cup heavy cream
- 1 cup grated Parmesan cheese plus extra for serving
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 red bell pepper seeded and cut into 2 inch pieces
- Additional grated Parmesan for garnish
Instructions
- Prepare the slow cooker with nonstick cooking spray.
- Place the boneless, skinless chicken breasts in the bottom of the crock pot.
- Over the chicken, place the salt, black pepper, chicken broth, garlic, and chipotle powder.
- Cover the crock pot with the lid and cook on low heat for 4 to 6 hours, or until the chicken is cooked through and tender. Cooking times may vary depending on your crock pot, so check for doneness at around 4 hours.
- Once the chicken is fully cooked, use two forks to shred the chicken directly in the crock pot or dice if preferred.
- Stir the heavy cream, Parmesan cheese, asparagus, and red bell pepper into the chicken. Re-cover the slow cooker and cook until the vegetables are crisp-tender.
- Toss the pasta into the chicken and sauce. Allow the pasta to soak up the sauce for an additional 15-20 minutes on the “warm” setting if available, stirring occasionally to ensure it’s evenly coated.
- Serve garnished with additional grated Parmesan cheese.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
