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Creamy Jalapeno Popper Pasta with Chicken

Transform your favorite appetizer into a main dish with this Creamy Jalapeno Popper Pasta with Chicken. Juicy chicken and perfectly cooked pasta are enveloped in a creamy, slightly spicy, cheesy sauce with a touch of smokiness from bacon. Topped off with extra bacon and jalapeno slices for that addi...
30 min
TOTAL TIME
722
CALORIES
$1.83
PER SERVING
Creamy Jalapeno Popper Pasta with Chicken
Ingredients
9 INGREDIENTS
8 SERVINGS
Jalapeno Peppers
4 whole jalapeno peppers
seeded and finely chopped. Plus extra slices for garnish
Farfalle Pasta
1 lb farfalle pasta
Rotisserie Chicken
1 1/2 lbs rotisserie chicken
shredded
Salt
1/2 tsp salt
Black Pepper
1/4 tsp black pepper
Bacon
8 slices bacon
crumbled
Garlic
2 cloves garlic
minced
Whole Milk
2 cups whole milk
Mexican Blend Cheese
16 oz mexican blend cheese
shredded
Directions
8 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Boil pasta in salted water as per the instructions on the package, reserve 1 cup of pasta water before draining. Set aside the cooked pasta.
2
While pasta is boiling, shred the rotisserie chicken and season it with salt and pepper.
3
In a large skillet over medium heat, crisp up your pre-cooked bacon if desired, then remove from the pan, crumble it and set aside.
4
In the same skillet, sauté the chopped jalapenos and minced garlic until tender, about 2-3 minutes.
5
Lower the heat and gradually stir in the shredded Mexican blend cheese and milk. Continue to stir until cheese is fully melted creating a smooth sauce.
6
Mix in the shredded seasoned chicken and half of the crumbled bacon into the cheesy sauce.
7
Combine the cooked pasta with the sauce, adding pasta water if needed to loosen up the sauce to desired consistency.
8
Garnish with the remaining crumbled bacon and jalapeno slices before serving.
Health Info
Macros
45g
CARBS
37g
FAT
50g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
My jalapeno chicken is always too spicy, how can I control the heat?
Why is my chicken always undercooked?
Should I marinate my chicken for jalapeno chicken, and how long should I do it for?
Can I use other types of peppers for this dish?
My sauce always turns out too runny, what am I doing wrong?
Can I make Jalapeno Chicken in a slow cooker?
Can I use bone-in chicken for this recipe?
What goes well with Jalapeno Chicken?
What can I use as a substitute for jalapenos in this dish?
Can I make Jalapeno Chicken ahead of time?