Jalapeno Popper Chicken Pasta
If you love Jalapeño Poppers, you will definitely love this creamy Jalapeño Popper Chicken Pasta recipe. By adding chicken and pasta into a spicy, cheesy sauce, the appetizer favorite now becomes a complete meal.
Servings: 8 servings
Calories: 796kcal
Ingredients
- 1 pound pasta (any shape you like)
- 12 ounces bacon (diced)
- 1 1/2 pounds boneless, skinless chicken breasts (small or thin cut)
- salt
- pepper
- 1/2 cup all purpose flour (optional)
- 5 jalapeño peppers (4 diced, 1 sliced thin)
- 2 cloves garlic (minced)
- 16 ounces cream cheese (cut into 1 inch chunks)
- 2 cups whole milk
- 1 cup sharp cheddar cheese (shredded)
Instructions
- 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.1 pound pasta
- Heat a large, deep skillet over medium heat 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.12 ounces bacon
- Return the skillet to medium-high heat.
- Season the chicken with salt and pepper. Dredge both sides in the flour (if using) to lightly coat, shaking off any excess flour.1 1/2 pounds boneless, skinless chicken breasts, salt, pepper, 1/2 cup all purpose flour
- Cook in the bacon grease for approximately 4-6 minutes per side, or until done through and no longer pink in the center. The internal temperature of chicken needs to reach 165ºF on a meat thermometer inserted into the center of the thickest portion.
- Remove to the plate, tent with foil to keep warm and set aside.
- Drain all but about 1 teaspoon of the bacon grease out of the pan.
- Add the diced jalapeño pepper and cook, stirring often, until the peppers are tender and starting to char.5 jalapeño peppers
- Stir in the garlic and cook another 30 seconds.2 cloves garlic
- Add the cream cheese and milk and cook, stirring, until smooth and creamy, about 5 minutes.16 ounces cream cheese, 2 cups whole milk
- Remove the pan from the heat and stir in the shredded cheddar cheese until melted and well combined.1 cup sharp cheddar cheese
- Once the cheese is all melted, add about 3/4ths of the bacon.
- Stir the pasta into the sauce.
- To serve, spoon the pasta into bowls. Slice the chicken and place on top of the pasta.
- Garnish with the extra bacon and slices of jalapeño peppers.
Video
Notes
Tips and Techniques
- 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 jalapeño 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 airtight container in the refrigerator. Consume within 3-4 days for the best results.
Nutrition
Serving: 1serving | Calories: 796kcal | Carbohydrates: 53g | Protein: 40g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 824mg | Potassium: 739mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1127IU | Vitamin C: 14mg | Calcium: 252mg | Iron: 2mg