jalapeño popper chicken pasta (Printable Version)

Spicy pasta with chicken, jalapeños, rich cheeses, and a crisp breadcrumb topping.

# What You'll Need:

→ Pasta

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

→ Chicken

03 - 10 oz cooked chicken breast, diced or shredded

→ Vegetables and Aromatics

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

→ Cheese and 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. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Boil pasta in salted water until just 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 until softened, about 3 to 4 minutes. Stir in minced garlic and cook for an additional minute.
04 - Reduce heat to low. Incorporate cream cheese into the skillet, stirring until fully melted and smooth. Gradually whisk in the whole milk until combined.
05 - Mix in shredded cheddar and Monterey Jack cheeses until melted and creamy. Season with smoked paprika, salt, and black pepper.
06 - Fold cooked chicken and drained pasta into the cheese sauce, ensuring even coating.
07 - Pour the combined pasta mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, mix panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle the mixture uniformly over the pasta.
09 - Bake uncovered for 15 to 18 minutes, until the topping is golden brown and the sauce is bubbling.
10 - Optionally garnish with extra chopped jalapeños. Serve immediately while hot.

# Expert Hints:

01 -
  • The spice sneaks up on you in the creamiest, most satisfying way—no harsh heat, just flavor that builds.
  • It comes together in 45 minutes total and actually gets better if you're feeding a crowd because it feels like you slaved over it.
  • Roasted breadcrumb topping adds a textural surprise that keeps things from feeling heavy, even with all that cheese.
02 -
  • Don't skip softening the cream cheese before adding it, or you'll spend forever trying to break up lumps in your warm sauce.
  • If you want serious heat, Pepper Jack cheese is a direct substitute for Monterey Jack and changes the entire profile in the best way.
  • The breadcrumb topping is what prevents this from feeling like a heavy casserole—it's worth taking time to distribute it evenly.
03 -
  • Grate your own cheeses if you have time—pre-shredded versions have anti-caking agents that can make the sauce less smooth and silky than it should be.
  • Don't let the sauce sit too long after cooking before folding in the pasta, or it'll start to set and you'll have a harder time getting everything evenly coated.
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