Jalapeño Popper Chicken Pasta (Printable Version)

Creamy pasta with tender chicken, spicy jalapeños, melted cheeses, and a golden breadcrumb crust.

# Ingredient List:

→ Pasta

01 - 12 oz penne or fusilli
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 the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onion and jalapeños; cook for 3 to 4 minutes until softened. Stir in garlic and cook for one additional minute.
04 - Reduce heat to low and blend in softened cream cheese until smooth. Gradually whisk in whole milk.
05 - Add shredded cheddar and Monterey Jack cheeses, stirring until fully melted and creamy. Season with smoked paprika, salt, and black pepper.
06 - Fold cooked chicken and pasta into the cheese sauce, ensuring even coating.
07 - Transfer the mixture to the greased baking dish and spread evenly.
08 - Mix panko breadcrumbs, melted butter, and grated Parmesan cheese in a small bowl. Sprinkle evenly over the pasta mixture.
09 - Bake for 15 to 18 minutes until topping is golden brown and the pasta is bubbly.
10 - Optionally garnish with additional chopped jalapeños. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-worthy but comes together in under 45 minutes on a regular Tuesday.
  • The heat from the jalapeños is balanced by creamy cheese, so it's spicy without being a punishment.
  • One pan, one baking dish, and you've fed four people something they'll actually remember.
02 -
  • Don't rush the cheese sauce on high heat; it will break and separate. Low and slow gives you that creamy dream texture.
  • Taste the sauce before it hits the baking dish because the oven won't fix underseasoning, but it will concentrate flavors, so go easy on salt at first.
03 -
  • If the sauce seems too thick after cheese melts, whisk in milk a tablespoon at a time rather than starting over.
  • The smoked paprika is non-negotiable; it ties the whole dish back to the original jalapeño popper inspiration.
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