Firebirds Chicken Pasta: The #1 Restaurant Copycat Recipe

That legendary Firebirds Chicken Pasta, with its spicy, smoky, impossibly creamy sauce… it’s the kind of dish that gets lodged in your brain for days, right? I know that craving well. It hit me hard years ago after a celebratory dinner for my son’s graduation. My first attempts to recreate that magic at home were, frankly, a series of watery, bland disasters. The sauce was too thin, the spice was wrong—it just wasn’t right. But after more than a dozen tests, tweaking the spice blend until it was perfect, and figuring out the secret to a sauce that never breaks, I finally cracked the code. Now, my family says this version is even better than the restaurant’s—and I think you’ll agree.
This isn’t just another copycat. It’s a cornerstone of what my readers call my collection of Crave-Worthy & Restaurant-Style Recipes, and it’s the result of years of painstaking tests, perfected for your kitchen.

Why This Recipe Is the Ultimate Solution:

• The Perfect Sauce, Guaranteed: I’ll show you how to make the spicy Asiago cream sauce so it’s perfectly thick, creamy, and packed with flavor every single time. No more bland or broken sauces!
• Restaurant-Flavor Secrets: We use a specific blend of spices that hits all the right smoky, spicy, and savory notes to truly replicate the Firebirds experience.
• Juicy Chicken, Not Dry: Forget tough chicken. My method ensures your chicken is perfectly cooked and tender, soaking up all that incredible sauce.
• Proactive Problem-Solving: I’ve made all the mistakes so you don’t have to. This guide includes built-in troubleshooting for the most common issues.

Key Ingredients & Smart Swaps

To get that authentic restaurant flavor at home, the quality of your ingredients really matters. This isn’t a long or complicated list, but a few key players do all the heavy lifting. We’re going to build a stable, classic roux right into our sauce to make it absolutely foolproof and luxuriously creamy.

Here is everything you’ll need, all in one place.

For the Chicken Pasta and Spicy Asiago Cream Sauce:

• Penne Pasta: 1 lb. (16 oz.). The ridges are perfect for gripping the creamy sauce.
• Cooked Chicken: About 2 cups, sliced or shredded (from 2 rotisserie chicken breasts is perfect).
• Butter: 2 tablespoons. This is the base of our foolproof roux.
• Olive Oil: 1 tablespoon.
• All-Purpose Flour: 2 tablespoons. Combines with the butter to create a stable thickener for the sauce.
• Garlic: 2 large cloves, minced.
• Shallot: 1 large shallot, finely minced. It adds a delicate, sweet flavor.
• Salt: ½ tablespoon.
• Chili Powder: ½ tablespoon.
• Paprika: ½ tablespoon. Use smoked paprika if you have it for an extra wood-grilled flavor!
• Sugar: ½ tablespoon. Just a touch to balance the spice.
• Cayenne pepper: ½ teaspoon. Adjust up or down depending on your heat preference.
• Chicken Stock: ¾ cup, divided. A good-quality stock adds a ton of savory depth.
• Heavy Cream: ½ cup. For that signature rich and creamy texture.
• Whole Milk: ½ cup. Combine with the cream for the perfect consistency.
• Asiago Cheese: ¾ cup (about 6 oz.) freshly grated. This is a star ingredient.
• For Garnish & Freshness:
  • 1 ripe tomato, diced.
  • 2 green onions, thinly sliced.
  • 2 tablespoons fresh basil, roughly chopped.

⭐ The Two “Star” Ingredients You Can’t Skimp On

1. Freshly Grated Asiago Cheese:  Trust me on this. Do not buy the pre-shredded stuff in a bag. Those contain anti-caking powders that will make your beautiful sauce gritty and prevent it from melting smoothly. Asiago has a unique nutty and slightly sharp flavor that is the absolute soul of this sauce. It’s a fascinating Italian cheese, and authentic Asiago actually has a protected designation of origin (PDO) status, similar to real Champagne or Parmigiano-Reggiano. Buying a block and grating it yourself is the single best thing you can do for this recipe. It’s a non-negotiable for me.
2. The Spice Combination: That specific mix of chili powder, paprika, cayenne, and a touch of sugar is what nails the “Firebirds” taste. The paprika gives it a smoky warmth, the chili powder adds savory depth, the cayenne provides the signature kick, and the sugar balances it all out so the heat doesn’t just feel one-dimensional. It creates a layered, complex flavor that premade blends just can’t replicate.

Smart Substitutions for Your Kitchen

Essential Equipment for a Perfect Pasta Night

You don’t need a full restaurant kitchen to pull this off, but a few key tools will make the process much smoother and give you a far better result. Think of it as setting yourself up for success!

• A Large, Heavy-Bottomed Skillet or Dutch Oven: This is my number one recommendation. A pan that’s at least 12 inches wide gives you plenty of room to build the sauce and toss the pasta without it sloshing over the sides. More importantly, a heavy base (like you’d find on a Dutch oven or a quality stainless steel skillet) distributes heat evenly. Why does that matter? It’s the secret to preventing the milk and cream solids from scorching on the bottom, which can ruin your sauce with a burnt taste.
• A Sturdy Whisk: A good whisk is your best friend for creating a velvety, lump-free cream sauce. You’ll need it to combine the roux (our butter and flour thickener) and to smoothly incorporate the liquids and cheese. A flimsy one just won’t cut it.
• A Box Grater: Please, please, please grate your own cheese! As I mentioned, pre-shredded cheese has a powdery coating that makes sauces grainy. A simple box grater will give you beautifully fine shreds of Asiago that melt like a dream into the sauce.
• Large Pot: A standard stockpot or large pot for boiling the penne. You need enough water for the pasta to move around freely so it cooks evenly and doesn’t stick together.
• Colander: For draining your perfectly cooked pasta.

Expert Tips for Flawless Results (Your Top Questions, Answered!)

After making this Firebirds chicken pasta recipe more times than I can count, I’ve run into every possible hiccup. The good news? I’ve figured out how to fix them. Think of this as your “get out of jail free” card for a perfect result every time.

1. “Help! My sauce is too thin or way too thick!”

This is the most common fear with any cream sauce, but don’t worry, it’s an easy fix. Our roux provides great insurance, but kitchens and ingredients vary.

• If your sauce seems too thin, your first instinct might be to crank the heat and boil it down. Don’t! High heat is the enemy of cream sauces and can cause them to separate or curdle. The real fix is patience. Just let the sauce simmer gently (you should see lazy bubbles, not a rolling boil) for another 3-5 minutes while stirring. The flour and cheese need a little time to work their thickening magic. If it’s still thinner than you’d like, let the pasta sit in the sauce for an extra minute or two before serving; it will absorb some of the liquid and thicken things up naturally.
• If your sauce seems too thick: This is the easier problem to have! Simply take the skillet off the heat and whisk in another splash of milk or chicken stock, a tablespoon at a time, until it has that perfect, luxurious consistency that coats the back of your spoon but still flows.

2. “How do I make sure my chicken stays juicy and doesn’t get tough?”

There is nothing worse than tough, dry chicken in creamy pasta. Here’s how to prevent it.

• If using a rotisserie chicken, the work is already done for you! The key is to add the sliced, cooked chicken at the absolute last minute. Fold it into the finished sauce right before you add the pasta. You are only warming it through. If you let it simmer in the sauce, it will overcook and get stringy.
• If cooking chicken from scratch, the secret is to not cook it all the way through in the first step. Sauté your seasoned chicken breast pieces until they are golden brown on the outside but maybe just a hair underdone in the center. Then, remove them from the pan. They’ll finish cooking perfectly when you add them back into the hot sauce at the end, absorbing flavor and staying incredibly tender.

3. “My sauce broke and looks oily! / It tastes too salty!”

This is a classic “flavor balancing” act. Here’s how to master it.

• To prevent a “broken” or oily sauce, again, heat is the culprit. After you add the cheese, keep the heat on low. Never, ever let the sauce boil once the dairy and cheese are in. That’s what forces the fats to separate from the liquids. Our roux helps stabilize it, but managing your burner is the real skill here.
• To fix a too-salty sauce: This usually happens if you used a full-sodium chicken stock or a saltier Asiago. The fix isn’t to add more water, which will just make it bland and salty. The best way to balance saltiness is to add more fat or a touch of acid. Whisk in an extra splash of heavy cream or even a dollop of sour cream off the heat. A tiny squeeze of lemon juice can also work wonders to cut through the salt without changing the overall flavor profile. My pro tip: always use low-sodium stock to give yourself total control.

How to Make Firebirds Chicken Pasta, Step by Step

Ready to create some magic? Follow these steps closely, and I promise you’ll have a restaurant-quality meal on your table in under 30 minutes. Let’s do this!

1. Cook The Pasta

First things first, fill a large pot with generously salted water and bring it to a rolling boil. Add your pound of penne and cook according to the package directions, until it’s just al dente (meaning it still has a slight bite). Right before you drain it, use a mug to reserve about one cup of that starchy pasta water. That stuff is liquid gold and perfect for thinning out a sauce later if needed.

2. Build the Signature Asiago Cream Sauce

This is where the magic happens. We’ll build the sauce in layers of flavor, starting with the base and finishing with the cheese.

Start with the Flavor Base

1. Build the Aromatic Base: While the pasta cooks, place your large skillet or Dutch oven over medium heat. Add the olive oil and butter. Once the butter is melted and sizzling, add the minced shallot and cook for about 2 minutes, stirring frequently, until it softens and turns translucent. Now, add the minced garlic and cook for just another 30 seconds until that nutty, irresistible aroma hits your nose. Don’t let the garlic brown, or it will turn bitter.
2. Bloom the Spices: Tumble all the spices directly into the pan—the salt, chili powder, paprika, sugar, and cayenne. Stir constantly for about 45 seconds. This quick toasting step is a game-changer; it wakes up the spices and creates a hugely fragrant, smoky base layer of flavor that makes the whole dish pop.

Create a Foolproof Thickener (The Roux)

1. Make the Roux: Now sprinkle the flour over the aromatics and spices. Immediately begin whisking it into the butter and oil. Keep whisking for about 60-90 seconds. You’re cooking out the raw flour taste and creating a paste—this is your roux! It should look a little something like thick, wet sand and smell toasty and nutty. This little step is our guarantee of a thick, stable sauce.

Turn It Into a Velvety Cream Sauce

1. Add the Liquids: Okay, time to turn that paste into liquid velvet. While whisking continuously, pour ¼ cup of the chicken stock into the pan. The mixture will instantly seize up and thicken—this is exactly what you want! Now, slowly begin pouring in the remaining ½ cup of stock, whisking constantly to eliminate any lumps. Once it’s smooth, gradually whisk in the heavy cream and milk.
2. Simmer and Melt in the Cheese: Bring the sauce to a gentle simmer (you’ll see those lazy bubbles appear). Let it bubble gently for 3-4 minutes, stirring often, to allow the roux to thicken it to a beautiful consistency. It should be thick enough to coat the back of a spoon. Now for the most important part: turn the heat down to the absolute lowest setting possible. Add the grated Asiago cheese in small handfuls, whisking each addition in until it’s fully melted and smooth before adding the next. Never let the sauce boil after you add the cheese!

3. Combine and Serve

1. Bring It All Together: Turn off the heat. Using a colander, drain your cooked pasta and immediately add it to the skillet with the sauce. Add the sliced rotisserie chicken, the diced tomatoes, and most of the green onions (save some for garnish!). Use tongs to gently toss everything together until every single piece of penne is glistening with that incredible spicy cream sauce. If the sauce seems a tad too thick, splash in a little of that reserved starchy pasta water until it’s perfect.
2. Garnish and Serve Immediately: Stir in the fresh, chopped basil. The residual heat will wilt it just enough to release its sweet aroma. Divide the pasta among warm bowls, garnish with the remaining fresh green onions, and get ready for the compliments to roll in.

Pro Variations to Customize Your Dish

One of the best things about a solid base recipe is using it as a launchpad for new ideas. After years of making this dish, I’ve developed a few tried-and-true variations that my family loves. These are fully tested and guaranteed to work!

1. The Creamy & Mellow Version (Kid-Friendly!)

If you’re serving little ones or just aren’t a fan of intense heat, this one’s for you. It’s just as luxurious but with a softer, gentler flavor profile.

• How to do it: Halve the amount of chili powder to ½ tablespoon and completely omit the cayenne pepper from the spice blend. To make the sauce extra creamy and mellow the sharp Asiago flavor, add 2 ounces of softened cream cheese at the same time you add the Asiago. Whisk it in until it’s completely melted and integrated. The result is a richer, milder sauce that’s incredibly comforting.

2. The Veggie-Packed Powerhouse

Want to sneak in some extra nutrients or just love a pasta loaded with vegetables? This is my favorite way to do it without making the sauce watery.

• How to do it: In a separate pan, sauté 8 ounces of sliced cremini mushrooms in a little butter until they are golden brown and their liquid has cooked off. Set them aside. Then, follow the recipe as written. When you fold in the cooked pasta and chicken (Step 7), also add your sautéed mushrooms and a handful of jarred roasted red peppers (patted dry and sliced). At the very end, add 3-4 big handfuls of fresh baby spinach and stir until it just wilts into the hot sauce. This method ensures you get all that great veggie flavor without compromising that perfect sauce consistency.

3. The “Smoky Chipotle Kick” Variation

For those of you who, like me, believe there’s no such thing as “too much” flavor. This version takes the smoky element and dials it up to eleven.

• How to do it: When you’re blooming the spices (Step 3), make two simple additions. First, ensure you are using smoked paprika—it’s essential here. Second, add 1 finely minced chipotle pepper in adobo sauce. These little peppers are packed with a smoldering, smoky heat that is absolutely divine with the cream sauce. Be careful; a little goes a long way! This one simple addition adds an incredible layer of complexity that tastes like it came from a five-star kitchen. In fact, if you fall in love with that deep, smoky flavor, you absolutely must try my full Chipotle Chicken Pasta recipe. It takes these concepts even further for a truly unforgettable meal.

Storing, Freezing & Reheating

There’s a right way and a wrong way to handle leftover cream pasta. Follow these instructions, and you can enjoy round two just as much as the first—no sad, separated sauces allowed!

In the Refrigerator:

Let the pasta cool completely, then transfer it to an airtight container. It will keep beautifully in the fridge for up to 3 days. The sauce will thicken considerably once chilled, but don’t worry, we’ll fix that when we reheat it.

Can You Freeze It? (My Honest Advice)

Honestly, I don’t recommend freezing this dish. Dairy-based cream sauces have a very high tendency to “break” or separate when they are frozen and thawed. The fats and liquids unemulsify, and the result is often a grainy, oily texture that’s really disappointing. For best results, this is a dish to be enjoyed fresh or refrigerated for a few days. If you absolutely must freeze it, know that the texture will be compromised upon reheating.

The Absolute Best Way to Reheat Firebirds Pasta:

Whatever you do, please step away from the microwave! Blasting it with high, uneven heat is the fastest way to get that dreaded oily, separated sauce and rubbery chicken.

Here’s the foolproof stovetop method to bring it back to life perfectly:

1. Place the leftover pasta in a cold skillet or saucepan.
2. Add a splash of whole milk or chicken stock. For a single serving, start with about 2-3 tablespoons. This is the secret—the extra liquid is what allows the chilled, clumpy sauce to melt back down into a creamy dream.
3. Heat it LOW and SLOW. Place the pan over low to medium-low heat. Stir gently but frequently as it warms up. As the cheese and cream melt, the sauce will re-emulsify with the added liquid, returning to its former glory. It might look a little sad at first, but have faith! It will come back together within 5-7 minutes.
4. Serve Immediately: Once it’s heated through and creamy again, get it back in a bowl and enjoy it right away. It will be nearly identical to the night you made it.

What to Serve With This Firebirds Pasta

This Firebirds Chicken Pasta is a complete showstopper all on its own, but if you want to turn it into a full-blown feast, the right side dish can make all the difference. You want something that either cuts through the richness or helps you sop up every last drop of that amazing sauce. Here are my go-to pairings:

A Simple Arugula Salad:

This is my number one choice. The rich, spicy, and creamy pasta is crying out for something fresh and peppery to balance it out. A simple bowl of arugula tossed with a bright lemon vinaigrette, shaved Parmesan, and maybe a few toasted pine nuts is the perfect counterpoint. It cleanses your palate between bites and keeps the meal from feeling too heavy.

The Best Cheesy Garlic Bread:

You simply cannot serve a pasta with a sauce this good and not have something to swipe the bowl clean with. It’s practically a crime! A crusty loaf of bread, slathered in garlic butter and toasted until golden brown, is a must-have. If you want to take it over the top, try our Ultimate Cheesy Garlic Bread—it’s practically a meal in itself and pairs perfectly.

Simple Roasted Broccoli or Broccolini:

Sometimes you want something green but with a bit more substance than a salad. Roasting broccoli at a high heat (think 425°F) makes the florets crispy and nutty. Toss it with a little olive oil, salt, and pepper, and maybe a pinch of red pepper flakes. The slightly charred, earthy flavor of the broccoli is a fantastic contrast to the creamy pasta.

Frequently Asked Questions (FAQs)

1. Can I prepare this dish ahead of time?

Yes, absolutely! While it’s best served fresh, you can definitely do some prep to make assembly quicker. My favorite method is to make the entire spicy Asiago cream sauce up to 2 days in advance. Let it cool completely and store it in an airtight container in the fridge. You can also dice the tomato and chop the green onions ahead of time. When you’re ready to eat, simply cook the pasta fresh and gently reheat the sauce on the stovetop (using my reheating tips from Part 8!) before tossing everything together.

2. Just how spicy is this Firebirds chicken pasta?

As written, this recipe has a solid medium heat level. You’ll definitely feel a pleasant, warm kick from the cayenne and chili powder, but it’s not designed to be overwhelmingly hot. It’s more of a deep, smoky warmth than a sharp, searing heat. If you are sensitive to spice, I highly recommend starting with half the amount of cayenne pepper (¼ teaspoon). You can always add more at the end!

3. What if I don’t have penne pasta?

No problem at all! While penne is fantastic because the hollow tubes and ridges catch the sauce perfectly, several other shapes work great. I would recommend using other “sturdy” short pastas like rigatoni, ziti, or fusilli. The key is to use a shape with lots of nooks, crannies, or spirals that will grip onto that glorious cream sauce. I’d avoid long, thin pastas like spaghetti or angel hair, as they don’t hold up as well under the weight of the rich sauce.

4. I already told you, but do I really need to grate my own Asiago cheese?

I know it feels like a nagging point, but I’m only saying it because it makes a huge difference, and I want you to have a perfect result! The cellulose powder and anti-caking agents in pre-shredded cheese don’t just give the sauce a grainy texture; they can actually prevent the cheese from melting properly, which can contribute to an oily or separated sauce. Taking that extra two minutes to grate a block of Asiago yourself is my number one secret for guaranteeing a silky-smooth, restaurant-quality sauce. Trust me on this one.

Connect, Engage & Convert

And there you have it—your ticket to a bowl of the absolute best Firebirds Chicken Pasta, made right in your own kitchen. I truly hope this recipe brings as much comfort and joy to your dinner table as it does to mine.

Tried this Firebirds Chicken Pasta recipe? I’d absolutely love to know what you think!

Please leave a comment and a star rating below. It helps other home cooks find the recipe, and your feedback means the world to me! Did you add a creative twist? Did your family rave about it? Let’s chat about it in the comments.

Craving More Easy Comfort Food?

If you fell in love with how easy it is to create rich, restaurant-quality pasta, your journey doesn’t have to end here! For another creamy chicken pasta with a tangy, delicious twist, I highly recommend my Artichoke Spinach Chicken Pasta. Or, if you’re ready to master a completely different but equally iconic dish, learn the secrets to my Ultimate Chicken Pasta Marinara Sauce.

And if you never want to wonder, “What’s for dinner?” again, be sure to sign up for the KitchensLovers newsletter! You’ll get my newest family-tested recipes, exclusive pro tips, and more delivered right to your inbox every week.

Kate Thompson created KitchensLovers.com to simplify dinner for real-life families. She develops easy, flavor-packed chicken pasta recipes tested dozens of times to guarantee results. Her motto: ‘Easy Pasta, Every Time.’

This recipe was last tested and updated in June 2025 to ensure perfect results.

Firebirds Chicken Pasta Recipe

Kate Thompson

My definitive Firebirds Chicken Pasta recipe delivers that famous spicy Asiago cream sauce and juicy chicken you crave. Easier than you think!

Print Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 5 servings

Calories 895 kcal

Equipment

• A Large, Heavy-Bottomed Skillet or Dutch Oven
• A Sturdy Whisk
• A Box Grater
• Large Pot
• Colander

Ingredients

  

For the Chicken Pasta and Spicy Asiago Cream Sauce

• 1 lb 16 oz. Penne Pasta
• 2 cups cooked chicken sliced or shredded (from 2 rotisserie chicken breasts is perfect)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 2 large cloves garlic minced
• 1 large shallot finely minced
• 1/2 tablespoon salt
• 1/2 tablespoon chili powder
• 1/2 tablespoon paprika Use smoked paprika if you have it for an extra wood-grilled flavor!
• 1/2 tablespoon sugar
• 1/2 teaspoon cayenne pepper
• 3/4 cup chicken stock divided
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 3/4 cup about 6 oz. freshly grated Asiago cheese

For Garnish & Freshness

• 1 ripe tomato diced
• 2 green onions thinly sliced
• 2 tablespoons fresh basil roughly chopped

Instructions

 

Cook The Pasta

• First things first, fill a large pot with generously salted water and bring it to a rolling boil. Add your pound of penne and cook according to the package directions, until it’s just al dente (meaning it still has a slight bite). Right before you drain it, use a mug to reserve about one cup of that starchy pasta water. That stuff is liquid gold and perfect for thinning out a sauce later if needed.

Build the Signature Asiago Cream Sauce

• While the pasta cooks, place your large skillet or Dutch oven over medium heat. Add the olive oil and butter. Once the butter is melted and sizzling, add the minced shallot and cook for about 2 minutes, stirring frequently, until it softens and turns translucent. Now, add the minced garlic and cook for just another 30 seconds until that nutty, irresistible aroma hits your nose. Don’t let the garlic brown or it will turn bitter.
• Tumble all the spices directly into the pan—the salt, chili powder, paprika, sugar, and cayenne. Stir constantly for about 45 seconds. This quick toasting step is a game-changer; it wakes up the spices and creates a hugely fragrant, smoky base layer of flavor that makes the whole dish pop.
• Now sprinkle the flour over the aromatics and spices. Immediately begin whisking it into the butter and oil. Keep whisking for about 60-90 seconds. You’re cooking out the raw flour taste and creating a paste—this is your roux! It should look a little something like thick, wet sand and smell toasty and nutty. This little step is our guarantee of a thick, stable sauce.
• Okay, time to turn that paste into liquid velvet. While whisking continuously, pour ¼ cup of the chicken stock into the pan. The mixture will instantly seize up and thicken—this is exactly what you want! Now, slowly begin pouring in the remaining ½ cup of stock, whisking constantly to eliminate any lumps. Once it’s smooth, gradually whisk in the heavy cream and milk.
• Bring the sauce to a gentle simmer (you’ll see those lazy bubbles appear). Let it bubble gently for 3-4 minutes, stirring often, to allow the roux to thicken it to a beautiful consistency. It should be thick enough to coat the back of a spoon. Now for the most important part: turn the heat down to the absolute lowest setting possible. Add the grated Asiago cheese in small handfuls, whisking each addition in until it’s fully melted and smooth before adding the next. Never let the sauce boil after you add the cheese!

Combine and Serve

• Turn off the heat. Using a colander, drain your cooked pasta and immediately add it to the skillet with the sauce. Add the sliced rotisserie chicken, the diced tomatoes, and most of the green onions (save some for garnish!). Use tongs to gently toss everything together until every single piece of penne is glistening with that incredible spicy cream sauce. If the sauce seems a tad too thick, splash in a little of that reserved starchy pasta water until it’s perfect.
• Stir in the fresh, chopped basil. The residual heat will wilt it just enough to release its sweet aroma. Divide the pasta among warm bowls, garnish with the remaining green onions, and get ready for the compliments to roll in.

Notes

• Pro Tip: For the smoothest sauce, grate your own Asiago cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
• Troubleshooting: If your sauce is too thin, allow it to simmer gently for a few extra minutes. If it’s too thick, whisk in an extra splash of milk or stock off the heat.
• Heat Control: Never let the sauce come to a rolling boil after adding the cream and cheese, as this can cause it to separate or curdle.
  Variation Idea: For a milder version, omit the cayenne pepper. For a veggie-packed version, add sautéed mushrooms and wilted spinach at the end.

Keyword american cuisine, copycat recipe, creamy chicken pasta, easy weeknight dinner, firebirds chicken pasta, firebirds chicken pasta recipe, penne pasta recipe, spicy asiago cream sauce

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