Creamy Chipotle Chicken Penne Salad Recipes

SPICY CHICKEN CHIPOTLE CREAM SAUCE PASTA

Spicy Chicken Chipotle Cream Sauce Pasta image

Today's recipe is copycat of Cheesecake Factory's Spicy Chicken Chipotle Cream Sauce Pasta. I simply love their Chipotle Pasta... The hint of spice, creamy sauce, crunchy veggies, and succulent chicken.... oh, and crispy tortilla chips!!! yumm! There is nothing in this dish which I don't like. You know the best part? You can skip chicken and it still is flavorful Italian vegetarian dinner or lunch. With just 15 minutes of cooking time, Chipotle Sauce can be blended in advance and used multiple times for quick weekday dinner! Sounds even better! Isn't it? And it costs just fraction of what you will pay for dinner of four!Original recipe calls for Honey Glazed Chicken. I shared a healthier version of Honey Glazed Chicken a few days ago. If you want to try that with Chipotle Pasta, follow the recipe link in notes.I'm sure you know by now that I LOVE pasta! In India, few years back, there were not many restaurants offering pasta in menu. So obviously I have not grown up on it.Close to my office in India, there was a Pasta House by name 'Noodle Company'. Once my colleagues took me for lunch there and I ordered Fettuccine Alfredo. Oh boy, did I enjoy it? loved it.. adored it... dreamed about it for days! Perfect sign of a foodie! Isn't it? Though I was not THAT foodie kind those days.... Or should I say, I thought I wasn't. :-)So, I visited that restaurant a couple of times and every time felt like 'kid in a candy store'......... Never ever bothered to even think about the recipes. Just enjoyed eating good pasta varities. It's funny, my hometown was 3 hours drive from my office. One weekend, when I was visiting my parents, I even packed a few pastas to-go. I'm sure you can imagine, what they become by the time I reached home -pasta pancakes!!! And I felt chef not made them good. lol!!These days, story is totally different. Everything I eat out, I wanna make at home!! Often I'm not enjoying food rather thinking about recipe and ingredients. Can you relate?Not sure which days were better... though I enjoyed both! :-)We both love eating at Cheesecake Factory once-in-a-while. They happen to make a lot of my favorite foods and I wanna try cooking all of them at home. This Chicken Chipotle Cream Sauce Pasta... I can eat by buckets! and Sauce!! I can drink with straw! Specially the copycat version I made at home is utterly delicious! Lacking words to describe the flavor! I guess my chipotle-love making me speechless.This Creamy Chipotle Sauce Pasta has ton of flavor on it's own. That's why I decided to share this recipe without instructions to make chicken. You can use simply use rotisserie chicken, or sauteed mushrooms (vegetarian option) instead. Or if you wanna make exact copycat of Cheesecake Factory's 'Spicy Chicken Chipotle Pasta' then cook chicken following recipe here. (go for glazed version)My version of Chipotle Pasta differs slightly from cheesecake factory's original. Here is what I did differently:1. I have used broccolini instead of asparagus and zucchini instead of red bell peppers. (feel free to bring your own veggies.)2. Used no-oil healthy Baked Honey-Lemon chicken instead of spiced honey-glazed chicken. Get the recipe. here.3. Cheesecake Factory uses chipotle chili powder and no citrus in the sauce. I, however, have used Chipotle Adobo for pronounced chipotle flavor and lime juice to balance the richness of creamy sauce. You can skip both of these. Yet, I recommend trying it once! Chances are you will forget Cheesecake Factory's Chipotle Pasta. ;-)That's it! I believe, the 'heart' of this dish is in creamy Pasta Cream Sauce and I'm telling you that it will not disappoint you! Make a big batch of sauce because you gonna want to repeat it the very next day! It's THAT scrumptious!PS: I've been little absent from blog lately due to a sudden short trip to San Jose, California. It's mid of week and my routine is still not streamlined due to busy-busy weekend..... long nights and early mornings... and what not!! However, even though it was Vishal's work trip.... we had great time while driving back... kinda mini road trip :) I'll be sharing some delicious pictures in coming post.Wish you great day ahead. - Savita

Provided by Savita

Time 30m

Number Of Ingredients 16

Ingredients

2 Chipotle in Adobo, 2 whole peppers and plus 1 tbsp sauce
1/4 tsp Kosher Salt
2 tbsp Olive Oil
1 tbsp Tomato Paste
Black Pepper, to taste
2 tbsp Lime, juice, half of one juicy lime
3 Garlic, cloves
1 lbs Pasta, Penne or Fusilli
1 lbs Chicken, Rotisserie or Honey Glazed Chicken, check recipe in link
1 Zucchini, sliced into half moons
1/2 Cup Green Peas, frozen
1 Head Broccolini, broken into florets, or use broccoli
1/4 Cup Parmesan Cheese, or more per liking
1/3 Cup Heavy Cream, mixed with 1/4 cup pasta water
2 Tortillas, corn, sliced into strips
Canola Oil, for frying

Steps:

Combine all Chipotle Sauce ingredients in blender, puree to a smooth paste, transfer to a bowl, and refrigerate if not using immediately. (yields about 1/2 cup sauce)
Bring a large pot of water to rolling boil. Season with salt. Add half-moon sliced zucchini, and broccolini. Boil for 1 minute or until just crisp tender. Remove to a plate. In same boiling water, add pasta and cook until al-dente or follow the package directions. Once cooked, drain the pasta (reserve pasta liquid) and set aside both.
If serving tortillas chips. Heat oil for frying in a shallow frying pan. (you don't need a lot of oil. Just fill a small pan 1/2 inch). Slice corn tortilla into thin strips. When oil is hot, add strips and fry until light golden. Remove on a plate lined with paper towel. Season with salt. Set aside.
Heat a pan on medium heat. Add chipotle pasta sauce and let it sizzle for 15 seconds. Now add cream and 1/4 cup pasta water and let it cook for 30 sec more or until warms through.
Mix well and switch off the heat.
Add in pasta, boiled veggies, frozen peas, and toss to combine.
Transfer to serving plates. Top with sliced chicken and tortilla strips. Garnish with grated parmesan and chopped parsley. Serve and enjoy!

CHEESECAKE FACTORY SPICY CHICKEN CHIPOTLE PASTA

Cheesecake Factory Spicy Chicken Chipotle Pasta image

Cheesecake Factory Spicy Chicken Chipotle Pasta with asparagus, bell peppers and peas with honey glazed chicken in a spicy chipotle parmesan cream sauce.

Provided by Sabrina Snyder

Categories Main Course

Time 50m

Number Of Ingredients 18

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)

Steps:

Set your water to boil for your pasta.
Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
Shock it with cold water through a colander.
Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don't rinse.
In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
In a large skillet add the butter and melt over medium heat.
Add the bell peppers and onions and cook until just translucent.
Add in the garlic and cook an extra minute.
Remove the vegetables and add in the olive oil.
Add the chicken to the pan and turn the heat up to medum-high.
Brown the chicken on both sides.
Add in the honey and stir, cooking an additional 5 seconds.
Add the bell pepper mixture back to the pan
Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
Stir to coat everything and serve with any garnishes you'd like (Cheesecake Factory uses tortilla strip chips and cilantro).

Nutrition Facts : Calories 906 kcal, Carbohydrate 83 g, Protein 34 g, Fat 49 g, SaturatedFat 26 g, Cholesterol 167 mg, Sodium 1773 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving

CHIPOTLE CHICKEN SALAD

Chipotle Chicken Salad image

If you have leftover chicken that you want to do something else with, try this chicken salad with a kick! This is very easy and takes no time at all. I throw it on toasted bread with sliced tomatoes and fresh basil.

Provided by Toni Losada

Categories Salad

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

2 ½ cups cubed cooked chicken
1 cup mayonnaise
¼ cup crumbled reduced-fat feta cheese
2 green onions, chopped
3 tablespoons reduced-fat sour cream
3 chipotle peppers in adobo sauce, minced
garlic salt and pepper to taste

Steps:

Combine the chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic salt and pepper to taste; stir until evenly combined.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 2.7 g, Cholesterol 64.3 mg, Fat 35.6 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 6.9 g, Sodium 471.9 mg, Sugar 0.5 g

CREAMY CHIPOTLE CHICKEN PENNE SALAD

Creamy Chipotle Chicken Penne Salad image

Not long ago, I had never cooked using chipotle peppers, let alone much ate things with them. The chipotle (pronounced chee-POTE-lay) is a smoked jalepeño pepper, usually sold dried in whole pieces, or canned in a vinegary red adobo sauce. I accidentally acquired a can of these smoky, zesty goodies, and put them in the pantry...

Provided by Bobbi Jo Woods

Categories Chicken Salads

Time 25m

Number Of Ingredients 8

Ingredients

1 8oz pkg penne pasta
1 lb chicken, cooked
1 small onion
1/2 pt cherry tomatoes
DRESSING
1/4 c mayonnaise
4 tsp chipotles in adobo
3 Tbsp ranch dressing

Steps:

1. Cook the pasta according to package directions.
2. While pasta is cooking, dice or shred chicken (however you like it, and remove the skin, if desired) peel and dice onion coarsely, rinse and quarter cherry tomatoes.
3. Drain pasta and rinse in cold water, set aside.
4. Open can of chipotles in adobo sauce (found in Mexican aisle of grocery store) and with a spoon, remove a couple of the peppers (2-4 should do) and some of the sauce, set aside. Store remainder in a tightly sealed jar (will keep for months in the refrigerator).
5. In a food chopper/processor, pulse the pepper and sauce a few times until you have a slight chunky puree (the desired consistency is when the peppers break down into small flakes).
6. In a small bowl, combine mayonnaise, ranch dressing and chopped peppers in sauce with a spoon. Add just a little of the peppers at a time, tasting the dressing as you go to ensure it's not too spicy for your taste. If it's just a bit spicy and salty, that's perfect - the dressing will absorb into the pasta salad while chilling and won't be too bland or too rich.
7. In a large bowl, toss pasta with chopped cooked chicken, diced onion and quartered tomatoes.
8. Fold the dressing mixture into the pasta and veggies. Chill for at least one hour and serve. Tastes even better the next day or two!

CREAMY CHIPOTLE CHICKEN

Creamy Chipotle Chicken image

A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top.

Provided by tnahinu

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 6h15m

Yield 4

Number Of Ingredients 9

Ingredients

4 skinless, boneless chicken breast halves
¼ cup melted butter
salt and ground black pepper to taste
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
½ cup chicken broth
1 (8 ounce) package cream cheese, cut into cubes
3 chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce from chipotle peppers

Steps:

Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Nutrition Facts : Calories 494.3 calories, Carbohydrate 8.4 g, Cholesterol 159 mg, Fat 38.1 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 21.5 g, Sodium 862 mg, Sugar 0.5 g

CREAMY CHIPOTLE CHICKEN SALAD

Creamy Chipotle Chicken Salad image

A creamy, tasty chicken salad--but with a bite!!! A simple, but delicious way to put a new spin on chicken salad! A must for Mexican food lovers, although it really wouldn't be classified as "Mexican food." My boyfriend is Mexican & he made this for me. I fell in love all over again!!!

Provided by monlyn75

Categories Spreads

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 -5 boneless skinless chicken breasts
1 vidalia onion, diced
1/2 cup mayonnaise
1/2 cup sour cream
chipotle chile in adobo (canned)
salt
pepper

Steps:

Cook chicken breasts in water with salt & pepper until very tender.
Shred chicken & put in medium sized bowl. Put the diced onion in with chicken. Set aside.
In a blender or food processor mix mayonnaise, sour cream, and between 3/4 to the whole can of chipotle peppers until well blended & smooth. The amount of peppers depend, of course, on taste.
Add mayonnaise mixture to shredded chicken & onion. Mix well. If you like more moisture in a "salad" type dish add more mayo and sour cream in equal parts to get the consistency you like.
Serve with Low-carb bread, pork rinds, or by itself. This will surely help you drink a healthier amount of water! But don't be afraid, not super hot.

Nutrition Facts : Calories 134, Fat 5.8, SaturatedFat 2.7, Cholesterol 60.3, Sodium 107.3, Carbohydrate 2.3, Fiber 0.3, Sugar 1.4, Protein 17.3

CHIPOTLE CHICKEN PENNE PASTA

Chipotle Chicken Penne Pasta image

Make and share this Chipotle Chicken Penne Pasta recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time P1DT15m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces cooked penne pasta or 8 ounces pasta, of choice
2 large marinated boneless skinless chicken breasts, cut into 1/2 inch pieces (marinade recipe below)
1/2 sliced onion, thin
2 tablespoons diced green chilies
2 ounces sliced mushrooms (about 4)
1 ounce Cotija cheese (can sub parmesan)
4 fresh cilantro stems
1 1/2 cupls heavy cream (12 ounces)
2 1/4 ounces chipotle chiles in adobo
1/4 cup soy sauce
3/4 cup vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 tablespoon jalapeno chile

Steps:

Mix together all marinade ingredients and add to cubed chicken. Allow the chicken pieces to marinate up to 24 hours.
Prepare the chipotle cream sauce by combining ingredients; set aside.
Drain marinade from chicken. In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Add the diced green chiles, mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.

Nutrition Facts : Calories 1369.3, Fat 92, SaturatedFat 14.4, Cholesterol 90.4, Sodium 2415.1, Carbohydrate 98.9, Fiber 14.4, Sugar 3.5, Protein 42.2

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