Jalapeno Popper Chicken Pasta

This Jalapeno Popper Chicken Pasta is a delicious blend of cheesy, creamy, and spicy. Filled with tender chicken, crispy bacon and spicy jalapeno it will become your new favorite meal.

Course Dinner

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Servings

Calories 927kcal

Equipment

9x13 casserole dish
large skillet
large pot
medium bowl

Ingredients

1 pound chicken breast
1 pound bacon
16 ounces Rotini pasta
4-6 jalapeno peppers
6 green onions
16 ounces cream cheese room temperature
1 cup sour cream
¾ cup heavy cream
2 cups Mexican blend cheese

Instructions

Spray a 9x13 casserole dish with cooking spray and set aside.
Cube the chicken and slice the bacon into bite size pieces.
Reserve any bacon for the topping if you desire.
Cook the chicken and bacon together for about 10-15 minutes over medium heat in a large skillet.
The two meats will be ready when the chicken is cooked through and the bacon is crisp. Drain any excess oil.
While the chicken and bacon are cooking, prepare the rotini per the box instructions.
Be sure to strain the water out of the pasta noodles once they are done.
Preheat the oven to 350 F.
Slice the jalapenos and remove the seeds before dicing. Slice the green onions as well.
Place the cream cheese, 1 cup of the Mexican blend cheese, heavy cream, and sour cream in a medium bowl.
Stir everything together.
Fold in the jalapeno peppers and green onion as well.
Add the strained pasta noodles to the prepared casserole dish.
Spread the bacon and chicken mixture evenly over the noodles in the pan.
Top the bacon and chicken with the cheese mixture in the bowl. Carefully toss the noodles in the mixture.
Finally, cover with the remaining 1 cup of Mexican blend cheese, and any extra bacon or onions you may have set aside.
Bake at 350 F for 20-25 minutes or until the cheese is bubbly.
Allow the casserole to sit for 10 minutes before serving.

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