If you love Jalapeno Poppers, you will love this creamy Jalapeno Popper Chicken and Pasta recipe. By adding chicken and pasta into a spicy, cheesy sauce, the appetizer becomes the meal!
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If you are a fan of bacon-wrapped Jalapeno Poppers, you will absolutely love this recipe for Jalapeno Popper Chicken and Pasta.
By adding chicken and pasta, the whole dish becomes much heartier and very filling, but doesn’t lose the jalapeno popper taste at all.
Why This Recipe Works
Besides having incredible cheesy, spicy, bacon-y flavor, this recipe is very versatile.
You can control the amount of spiciness by leaving some, all, or none of the jalapeno seeds and membrane in.
You can also make some simple swaps to make this recipe suitable for a low carb and/or gluten free diet. See the notes section of the recipe card at the bottom of this post.
How to Make Jalapeno Popper Chicken and Pasta
Prep!
There is a little prep work for this recipe, but it will make the cooking process so much easier.
Dice the chicken into bite-size pieces and dice the bacon.
Tip: it’s easier to dice the bacon by stacking it on top of each other and slicing it, horizontally, into thin strips.
Dice the jalapenos, mince the garlic, and shred the cheese.
Tip: it is always recommended to shred the cheese from a block for the best melting and texture.
Create!
Start a large pot of salted water to boil and cook the pasta according to the directions on the package. Drain and set aside until the sauce is done.
Meanwhile, being preparing the chicken and sauce.
Heat a large, deep skillet over medium and add the bacon.
Cook until just crisp, about 7-10 minutes.
Remove with a slotted spoon to a paper towel lined plate and set aside.
Drain all but one tablespoon of the bacon grease from the pan and return it to medium-high heat.
Season the chicken with salt and pepper and add to the hot pan.
Cook until done through and no longer pink in the center.
Remove to the plate with the bacon and set aside.
If the pan is dry, add a drizzle of olive oil, then the jalapeno peppers and garlic.
Cook until the peppers are just slightly tender, about 2-3 minutes.
Stir in the cream cheese and milk until smooth and creamy.
Note: it may take about 5 minutes for the cream cheese to fully melt.
Stir in the shredded cheddar cheese.
Once the cheese is all melted, add the bacon and chicken.
Cook a few additional minutes until everything is heated through.
Stir the sauce into the prepared pasta.
Present!
Spoon a serving of the pasta into a bowl.
Garnish with extra bacon and slices of jalapeno peppers, if desired.
How to Make This Recipe Low Carb
To make this recipe low carb, simply swap out the pasta for spaghetti squash or zoodles.
You can swap out the whole milk for unsweetened almond milk or heavy cream to reduce the carb count even more.
You may also want to try this recipe for Low Carb Jalapeno Popper Chicken Casserole, as well.
How to Make This Recipe Gluten Free
To make this recipe gluten free, simply swap out the pasta for gluten free pasta, spaghetti squash, or zoodles.
Tips and Techniques for the Best Jalapeno Popper Chicken and Pasta
- Dice the bacon by stacking it on top of each other and slicing it, horizontally, into thin strips.
- Shred the cheese from a block for the best melting and texture. Pre-shredded bagged cheese contains a starch that can make your sauce gritty.
- Remove some, all, or none of the jalapeno seeds and membrane to control the level of spiciness. Removing all the seeds and membrane will give you a much milder dish.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days for the best results.
FAQ’s
- Can you make Jalapeno Popper Chicken and Pasta ahead of time? Yes. You can make this dish ahead of time. It is recommended to reheat it on the stovetop for the best results.
More Chicken Recipes to Try
Buffalo Chicken Cauliflower Casserole is another delicious, spicy, cheesy chicken recipe that you might enjoy.
Be sure to also check out Creamy Cilantro Lime Chicken and Easy Garlic Chicken + VIDEO. Both are quick and easy family-friendly recipes.
Love this Jalapeno Popper Chicken and Pasta recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Jalapeno Popper Chicken and Pasta
Ingredients
- 1 pound pasta
- 6 slices bacon
- 1.5 pounds chicken * cut into bite size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 jalapeno peppers * diced
- 2 cloves garlic * minced
- 16 ounces cream cheese
- 2 cups whole milk
- 1 cup sharp cheddar cheese * shredded
- extra bacon and Jalapeno slices for garnish optional
Instructions
- Cook your pasta according to the directions on the package, drain, and set aside.
- Meanwhile, begin making the sauce by heating a large skillet over medium and adding the diced bacon.
- Cook until just crisp, about 7-10 minutes.
- Remove the bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
- Drain all but 1 tablespoon of the bacon grease from the pan and return the pan to medium high heat.
- Season the chicken with salt and pepper and add to the hot pan.
- Cook until the chicken is done through and no longer pink in the center, about 5-7 minutes.
- Remove the chicken to the plate with the bacon and set aside.
- If the pan is dry, add a drizzle of olive oil as well as the diced jalapeno peppers and garlic.
- Cook until the peppers are tender, about 2-3 minutes.
- Cut the cream cheese into cubes and add it to the pan along with the milk.
- Cook until the cheese is fully melted and smooth, then stir in the cheddar cheese and cook until that is fully melted, as well.
- Stir in the chicken and bacon.
- Combine the pasta and sauce.
- Garnish with extra bacon and slices of jalapeno peppers, if desired.
Notes
How to Make This Recipe Low Carb
To make this recipe low carb, simply swap out the pasta for spaghetti squash or zoodles. You can swap out the whole milk for unsweetened almond milk or heavy cream to reduce the carb count even more.How to Make This Recipe Gluten Free
To make this recipe gluten free, simply swap out the pasta for gluten free pasta, spaghetti squash, or zoodles.Tips and Techniques for the Best Jalapeno Popper Chicken and Pasta
- Dice the bacon by stacking it on top of each other and slicing it, horizontally, into thin strips.
- Shred the cheese from a block for the best melting and texture. Pre-shredded bagged cheese contains a starch that can make your sauce gritty.
- Remove some, all, or none of the jalapeno seeds and membrane to control the level of spiciness. Removing all the seeds and membrane will give you a much milder dish.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days for the best results.
Nutrition
This recipe was originally published on April 19, 2016. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in January 2020.
