Jalapeño Popper Chicken Pasta (Print Version)

Spicy creamy pasta with tender chicken, jalapeños, melted cheeses, and 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 & 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 (240 ml)
09 - 1 cup shredded cheddar cheese (115 g)
10 - 1 cup shredded Monterey Jack cheese (115 g)
11 - 2 tbsp unsalted butter

→ Topping

12 - ½ cup panko breadcrumbs (30 g)
13 - 2 tbsp unsalted butter, melted
14 - ¼ cup grated Parmesan cheese (30 g)

→ Seasonings

15 - ½ tsp smoked paprika
16 - ½ tsp salt
17 - ¼ tsp black pepper

# How To:

01 - Preheat the oven to 400°F and grease a 9x13-inch baking dish.
02 - Boil the pasta in salted water until al dente. Drain and set aside.
03 - Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and jalapeños; cook for 3 to 4 minutes until softened. Stir in garlic and cook for an additional minute.
04 - Reduce heat to low and blend in the cream cheese until smooth. Gradually whisk in whole milk.
05 - Stir in shredded cheddar and Monterey Jack cheeses until fully melted and creamy. Season with smoked paprika, salt, and black pepper.
06 - Fold diced chicken and cooked pasta into the cheese sauce, ensuring even coating.
07 - Pour the mixture into the prepared baking dish, spreading evenly.
08 - Combine panko breadcrumbs, melted butter, and grated Parmesan cheese; sprinkle evenly over the pasta mixture.
09 - Bake uncovered for 15 to 18 minutes, or until the topping is golden brown and the pasta is bubbly.
10 - Optionally garnish with additional chopped jalapeños and serve warm.

# Expert Tips:

01 -
  • It tastes like indulgent bar food but comes together in under an hour with no fussy assembly.
  • The cream sauce is silky and rich without feeling heavy, thanks to the brightness of the jalapeños cutting through.
  • You get a satisfying crunch on top that makes everyone at the table smile when they hit it.
02 -
  • Softening your cream cheese first is non-negotiable—cold cream cheese turns your sauce lumpy and sad no matter how much you stir.
  • Don't skip the low heat when melting cheeses; high heat breaks the emulsion and leaves you with greasy, separated sauce that won't coat the pasta properly.
  • The breadcrumb topping is what separates this from regular mac and cheese, so don't skimp on it or forget to toss it with butter—dry panko turns gritty instead of crispy.
03 -
  • Reserve a cup of pasta water before draining—a splash of it stirred back into the sauce if it thickens too much while sitting will bring it back to silky without breaking the emulsion.
  • The difference between a good topping and a great topping is tossing those breadcrumbs in melted butter instead of mixing dry panko with dry Parmesan, so don't skip that step even when you're tired.
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