Jalapeño Popper Chicken Pasta (Printer View)

Tender chicken and jalapeños blend with rich cheeses and crispy topping in a creamy pasta bake.

# What you'll need:

→ Pasta

01 - 12 oz penne or fusilli pasta
02 - Salt, as needed 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

# Method:

01 - Preheat oven to 400°F and grease a 9x13-inch baking dish.
02 - Boil salted water, cook pasta until al dente, then drain and set aside.
03 - Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and jalapeños; cook until softened, about 3 to 4 minutes. Stir in garlic and cook for an additional minute.
04 - Lower heat to low, stir in cream cheese until smooth. Gradually whisk in milk, then add cheddar and Monterey Jack cheeses, stirring until fully melted and creamy. Season with smoked paprika, salt, and black pepper.
05 - Fold the cooked chicken and pasta into the cheese sauce until evenly coated.
06 - Transfer the pasta mixture to the prepared baking dish.
07 - In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the pasta.
08 - Bake for 15 to 18 minutes until the topping is golden and the dish is bubbly.
09 - Optionally garnish with extra chopped jalapeños and serve hot.

# Expert Advice:

01 -
  • The crispy panko topping snaps between your teeth while the creamy sauce underneath whispers with jalapeño heat and melted cheese.
  • You get that restaurant-quality comfort food feeling without wrestling with complicated techniques or hard-to-find ingredients.
  • It's flexible enough to use whatever chicken you have on hand, making busy weeknights genuinely manageable.
02 -
  • Don't let the cheese sauce boil once you add the milk and cheeses, or it will break and become grainy—low heat and patience win every time.
  • The pasta will continue cooking slightly in the oven, so al dente really does matter; pasta that's too soft from boiling will turn mushy by the time you serve it.
03 -
  • Grate your own cheddar and Monterey Jack if you have the choice—pre-shredded cheese has additives that make the sauce separate slightly instead of staying silky and cohesive.
  • Reserve a cup of pasta water before draining, then add a splash to the sauce if it ever gets too thick while you're folding in the pasta and chicken.
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