One Pan Jalapeno Popper Chicken Pasta
Cheesy, creamy penne pasta with jalapeno peppers and bacon. Cook it in one pan and bake it in another!
Servings: 10
Ingredients
- 1 pound chicken tenders, cut into cubes
- 2 large jalapeno peppers (1/4 cup chopped and about 12 thin slices)
- ¼ cup white or yellow onions (chopped)
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 cups mini penne pasta
- 3 cups water
- 2 cups heavy cream
- 4 ounces cream cheese
- 3 cups shredded mozzarella cheese
- cooked, chopped bacon pieces (optional)
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees
- In a medium-sized pan, cook onions and jalapeno peppers in 1 tablespoon olive oil on medium-high heat until slightly soft
- Add chicken, sea salt, pepper and garlic powder, and cook until brown
- Add pasta and water, turn heat to high, cover and cook until pasta just starts to get soft (about 8 minutes)
- Reduce heat to medium, stir in cream cheese and cream, and cook until cheese is melted and sauce starts to thicken
- Remove from heat, and spoon about half of the mixture into a 9X13-inch baking dish, coated with 1 tablespoon olive oil
- Add one cup of cheese, then add bacon, if using, remaining pasta and top with remaining 2 cups of cheese
- Top with jalapeno slices, and bake for about 15 minutes or until bubbly and top starts to brown
- Let stand for about 5 minutes before serving
Notes
You can skip the baking if you want and add the cheese before serving from the pan. Or, you can refrigerate pasta and bake later.
Nutrition
Calories: 582kcal | Carbohydrates: 24g | Protein: 27g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 166mg | Sodium: 694mg | Potassium: 381mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1405IU | Vitamin C: 5.2mg | Calcium: 276mg | Iron: 0.8mg
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