Jalapeño Popper Chicken Pasta (Print)

A creamy, spicy pasta featuring tender chicken, jalapeños, cheeses, and a crisp breadcrumb topping.

# Ingredients:

→ Pasta

01 - 12 oz penne or fusilli pasta
02 - Salt for boiling water

→ Chicken

03 - 10 oz cooked chicken breast, diced or shredded

→ Vegetables & Aromatics

04 - 2 fresh jalapeños, seeded and finely chopped
05 - ½ small onion, finely chopped
06 - 3 cloves garlic, minced

→ Cheese & Dairy

07 - 4 oz cream cheese, softened
08 - 1 cup whole milk
09 - 1 cup shredded cheddar cheese
10 - 1 cup shredded Monterey Jack cheese
11 - 2 tbsp unsalted butter

→ Topping

12 - ½ cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - ¼ cup grated Parmesan cheese

→ Seasonings

15 - ½ tsp smoked paprika
16 - ½ tsp salt
17 - ¼ tsp black pepper

# Directions:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Melt 2 tablespoons butter in a large skillet over medium heat. Cook onion and jalapeños for 3 to 4 minutes until softened. Add garlic and cook for 1 more minute.
04 - Lower heat. Stir in cream cheese until smooth. Gradually whisk in milk, then add cheddar and Monterey Jack cheeses, stirring until melted and creamy. Season with smoked paprika, salt, and pepper.
05 - Fold cooked chicken and pasta into cheese sauce until evenly coated.
06 - Pour mixture into prepared baking dish.
07 - Mix panko breadcrumbs, melted butter, and Parmesan cheese in a small bowl. Sprinkle evenly over pasta.
08 - Bake for 15 to 18 minutes until topping is golden and the dish is bubbly.
09 - Top with additional chopped jalapeños if desired. Serve hot.

# Expert Tips:

01 -
  • It tastes like comfort food that's actually exciting, not boring.
  • One dish, minimal cleanup, and it feeds a crowd without feeling like you slaved over it.
  • The heat builds slowly, so you can adjust it exactly how you like it without ruining the whole thing.
02 -
  • Don't let the cream cheese sit over high heat or it'll break and look grainy—low heat is your friend here.
  • If your sauce looks too thick, whisk in a splash more milk rather than panicking; if it's thin, you can always cook it a minute longer.
  • Pre-shredded cheese has anti-caking powder that prevents it from melting smoothly, so shred your own if you can.
03 -
  • Letting your cooked pasta sit in a colander for a minute before tossing it with the sauce helps it absorb flavors better instead of being slick with water.
  • The magic of this dish happens when you don't overthink it—creamy sauce, good cheese, crispy topping, and you're basically done.
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