Chipotle Chicken & Shrimp Pasta is a favorite that will have your family and friends wanting more.
Pasta is a favorite of mine, and if you are following this blog, you can expect to find a bunch of pasta recipes here.
Over the weekend, my pasta craving kicked in full blast. However, I couldn’t decide what type of pasta I wanted. So, I decided to take a shot at Cheesecake Factory’s Spicy Chipotle Chicken Pasta. Whenever I visit restaurants, and order certain dishes, I always think of what I can possibly do to make the dish taste better. No matter how good the dish already tastes, I always check if there is room for improvement.
What is Chipotle Chicken & Shrimp Pasta
Chipotle Chicken & Shrimp Pasta is a savory dish that consists of honey-glazed chicken and shrimp in a chipotle cream sauce.
How to prepare
Ingredients:
- chicken breasts
- shrimp
- pasta of choice
- heavy cream
- onions and bell peppers
- sweet peas
- asparagus
- honey
- salt, pepper, garlic powder, onion powder and smoked paprika
Simple steps include:
- Seasoning and cooking chicken and shrimp
- Sauteing veggies
- Simmering chicken broth, cream, veggies and seasoning
- Topping with cooked chicken and shrimp
Kitchen tips:
- Use thin asparagus. If thin asparagus in unavailable, slice asparagus down middle to produce thin pieces.
- Use a strainer to strain juice from can of chipotle peppers. You can also blend peppers and juice for a spicier sauce. Only use half of this mixture. If blending, you may still need to strain to ensure no chunks are left.
If you are a fan of pasta like myself, check out my other pasta recipes:
Cajun Shrimp Alfredo
Homemade Lasagna
Chipotle Chicken & Shrimp Pasta
Ingredients
- 2 boneless, skinless chicken breast cut into chunks
- 1 lb large or jumbo shrimp shell off, peeled and deveined
- 1 lb pasta of choice
- 1/3 cup honey
- 6 tbsp unsalted butter
- 1 small or medium onion, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 2 cups heavy cream
- 8 oz canned chipotle peppers in adobo sauce
- 2 cups fresh asparagus, cut into 3/4 inch pieces, thin
- 1 cup frozen peas
- 1 cup freshly grated or shredded parmesan cheese
- 2 tbsp olive oil for pan
- Salt & pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- onion powder
- fresh parsley for garnish optional
Instructions
- Bring a pot of salted water to a boil. Add asparagus, and boil for 2 minutes. Remove asparagus, and rinse will cold water. Set aside. You will also cook your pasta in this same water according to the package instructions.
- In a small bowl, seasoned chicken with salt, pepper, garlic powder, onion powder and smoked paprika and mix together. In a separate bowl, do the same with shrimp. Do not over salt shrimp!
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook on both sides, approximately 2 minutes on each side. May need to cook in two batches. Remove chicken and set aside. Add shrimp, and cook on both sides. Should only take about 2 minutes total. Remove shrimp and set aside.
- Reduce heat to medium, and return shrimp and chicken to skillet and add honey. Mix together well, and remove and set aside again.
- Add butter to skillet. Add onions and peppers, and sauté until translucent. Stir in heavy cream, 1 tsp of smoked paprika, 1 tsp. of garlic powder, 1 tsp. of onion powder, 1/2 tsp. of salt and 1/2 of pepper. Using the can of chipotle peppers, remove 2 tbsp. of the sauce. You can do this by using a mesh strainer and mashing the pepper through to get as much sauce from it as possible. Add this sauce to cream mixture, and simmer for 10 minutes, Stirring occasionally. Sauce will began to thicken.
- Add parmesan cheese, and stir until completely melted. Taste sauce, and add more salt if needed. Stir in peas and asparagus. Simmer for additional 2 minutes. Stir in cooked pasta, chicken and shrimp .Garnish with optional parsley. Serve warm.
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