Jalapeño Popper Chicken Pasta (Printable)

Spicy chicken pasta with jalapeños, creamy cheeses, and a crunchy breadcrumb topping, perfect for a flavorful meal.

# What Goes In:

→ 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 - 1/2 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
10 - 1 cup shredded Monterey Jack cheese
11 - 2 tablespoons unsalted butter

→ Topping

12 - 1/2 cup panko breadcrumbs
13 - 2 tablespoons unsalted butter, melted
14 - 1/4 cup grated Parmesan cheese

→ Seasonings

15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

# How to Make It:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Boil salted water and cook pasta until al dente. Drain and set aside.
03 - In a large skillet, melt 2 tablespoons of butter over medium heat. Add onion and jalapeños and cook for 3 to 4 minutes until softened. Stir in garlic and cook for an additional minute.
04 - Lower the heat to low. Add cream cheese and stir until melted and smooth. Gradually whisk in whole milk, then fold in cheddar and Monterey Jack cheeses until fully melted and creamy. Season with smoked paprika, salt, and pepper.
05 - Add cooked chicken and drained pasta to the sauce, tossing gently until everything is evenly coated.
06 - Pour the mixture into the prepared baking dish and spread evenly.
07 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle evenly over the pasta mixture.
08 - Bake in the preheated oven for 15 to 18 minutes until the topping is golden and the pasta is bubbly.
09 - Optionally, garnish with extra chopped jalapeños before serving hot.

# Expert Advice:

01 -
  • It tastes indulgent and spicy but comes together faster than you'd expect.
  • The crispy breadcrumb topping gives you that textural contrast that makes every bite interesting.
  • It's the kind of dish that quietly becomes a regular rotation without anyone planning it.
02 -
  • Cook your pasta slightly underdone because it keeps cooking in the oven and in that hot sauce—I learned this after one too many mushy batches.
  • Don't skip the low heat when melting cream cheese into that milk or you'll end up with a grainy mess that no amount of stirring fixes.
03 -
  • Toast your panko in a dry skillet for 2 minutes before mixing it with the butter and Parmesan—it adds a deeper, nuttier crunch that elevates the topping.
  • Save a little pasta water before draining because a splash of it can adjust the sauce consistency if it feels too thick.
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