Description
Jalapeño Popper Chicken Pasta combines tender cooked chicken, spicy jalapeños, and a creamy cheese sauce baked with a crispy breadcrumb topping. This flavorful and comforting pasta dish is perfect for spice lovers seeking a homestyle meal with a cheesy, spicy kick.
Ingredients
Scale
Pasta and Chicken
- 12 oz penne or fusilli pasta
- Salt, for boiling water
- 10 oz cooked chicken breast, diced or shredded
Vegetables and Aromatics
- 2 fresh jalapeños, seeded and finely chopped
- 1/2 small onion, finely chopped
- 3 cloves garlic, minced
Cheese Sauce
- 4 oz cream cheese, softened
- 1 cup whole milk (240 ml)
- 1 cup shredded cheddar cheese (115 g)
- 1 cup shredded Monterey Jack cheese (115 g)
- 2 tbsp unsalted butter
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Breadcrumb Topping
- 1/2 cup panko breadcrumbs (30 g)
- 2 tbsp unsalted butter, melted
- 1/4 cup grated Parmesan cheese (30 g)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Pasta: Boil the pasta in salted water until al dente, drain it thoroughly, and set aside.
- Sauté Vegetables: In a large skillet over medium heat, melt 2 tablespoons of butter. Add finely chopped onion and seeded jalapeños, sautéing for 3 to 4 minutes until softened. Add minced garlic and cook for an additional minute to release its aroma.
- Create Cheese Sauce: Reduce heat to low. Stir in softened cream cheese, melting it smoothly into the vegetables. Gradually whisk in the whole milk to form a creamy base.
- Add Cheeses and Seasoning: Add shredded cheddar and Monterey Jack cheeses to the sauce, stirring until fully melted and creamy. Season the sauce with smoked paprika, salt, and black pepper for balanced flavor.
- Combine Chicken and Pasta: Fold the diced or shredded cooked chicken and drained pasta into the cheese sauce, mixing carefully to coat everything evenly.
- Transfer to Baking Dish: Pour the pasta mixture into the prepared baking dish, spreading it out evenly for uniform baking.
- Prepare Breadcrumb Topping: In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the pasta.
- Bake to Finish: Bake in the preheated oven for 15 to 18 minutes until the breadcrumb topping is golden brown and the pasta mixture is bubbling around the edges.
- Garnish and Serve: Optionally, garnish with additional chopped jalapeños for extra heat and a fresh finish. Serve the pasta hot for best flavor and texture.
Notes
- Seed jalapeños to control heat level; include seeds for extra spiciness.
- Use freshly shredded cheese for better melting and flavor.
- For a lighter version, substitute whole milk with 2% milk.
- Can be prepared ahead by assembling and refrigerating before baking.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
