Save to Pinterest The first time I made this pasta was on a Tuesday night when I had leftover rotisserie chicken and a craving for something comforting but not boring. My husband walked in from work and immediately asked what smelled so incredible—garlic, cream cheese, and just enough heat to make your nose tingle. Now its the most requested dish in our house, especially when the weather turns cold and everyone needs a warm hug in a bowl.
I served this at a casual dinner party last fall and watched my friend who claims to hate spicy food go back for thirds. She finally admitted she scraped every last bit of the cheesy, crispy topping from her bowl and even asked for the recipe before she left. Thats when I knew this wasnt just another pasta dish—it was the kind of meal that makes people forget they were ever full.
Ingredients
- 12 oz penne or fusilli: I prefer penne because those little tubes trap the creamy sauce in every bite, but fusilli works beautifully too
- 2 cups cooked chicken breast: Rotisserie chicken from the grocery store saves so much time and actually adds more flavor than plain poached chicken
- 2 fresh jalapeños: I always taste a tiny piece first—some are mild and sweet while others pack serious heat, so adjust accordingly
- ½ small onion: Finely chopped so it practically melts into the sauce instead of leaving crunchy bites
- 3 cloves garlic: Dont be tempted to use garlic powder here—fresh minced garlic makes the sauce taste restaurant quality
- 4 oz cream cheese: Make sure its truly softened to room temperature or youll get lumps in your sauce
- 1 cup whole milk: I tried using skim milk once and the sauce was thin and sad—whole milk makes all the difference
- 1 cup shredded cheddar: Sharp cheddar gives the sauce depth and that classic cheese flavor everyone recognizes
- 1 cup shredded Monterey Jack: This cheese melts like a dream and balances the sharpness of the cheddar
- 2 tbsp unsalted butter: Use this to sauté the vegetables so they release all their aromatic oils into the pan
- ½ cup panko breadcrumbs: Panko creates that irresistible crunch that makes this feel like a true jalapeño popper experience
- 2 tbsp unsalted butter, melted: Tossing the panko with melted butter helps it turn golden and stay crispy in the oven
- ¼ cup grated Parmesan: Adds a salty, nutty flavor to the topping that takes it from good to cant stop eating it
- ½ tsp smoked paprika: This is the secret ingredient that makes the sauce taste like its been simmering for hours
- ½ tsp salt and ¼ tsp black pepper: Season the sauce at the end, after all the cheese has been added and melted
Instructions
- Get everything ready:
- Preheat your oven to 400°F and grease a 9x13 baking dish with butter or cooking spray while you gather all your ingredients.
- Boil the pasta:
- Cook the pasta in salted water until its just al dente—remember it will cook more in the oven, so dont let it get too soft.
- Sauté the aromatics:
- Melt 2 tablespoons of butter in a large skillet over medium heat and cook the onion and jalapeños for about 4 minutes until softened, then add the garlic for just 1 minute.
- Build the creamy base:
- Turn the heat down to low, stir in the cream cheese until it melts completely, then slowly whisk in the milk until smooth.
- Add the cheese:
- Throw in the cheddar and Monterey Jack, stirring constantly until the sauce is thick and coats the back of a spoon.
- Season it right:
- Stir in the smoked paprika, salt, and pepper—taste the sauce and add more salt if needed depending on how salty your cheeses are.
- Combine everything:
- Fold the chicken and pasta into the sauce until every piece is coated, then pour it into your prepared baking dish.
- Make the crispy topping:
- Mix the panko, melted butter, and Parmesan in a small bowl until the breadcrumbs are evenly coated.
- Bake until golden:
- Sprinkle the topping all over the pasta and bake for 15 to 18 minutes until the cheese is bubbling and the crumbs are golden brown.
- Serve it hot:
- Let the dish rest for about 5 minutes before serving so the sauce sets slightly, then top with extra chopped jalapeños if you want more heat.
Save to Pinterest My youngest daughter helped me make this last weekend and insisted on sprinkling the panko topping herself like it was fairy dust. She was so proud watching it through the oven door as it turned golden brown, and that night she actually ate two servings without picking out the vegetables. Moments like that are better than any restaurant meal.
Make It Your Own
Sometimes I use Pepper Jack instead of Monterey Jack when I want more kick, or add a can of diced green chilies along with the fresh jalapeños. You could also use turkey or even make it vegetarian with extra veggies and maybe some white beans for protein.
What To Serve With It
A crisp green salad with a vinaigrette cuts through the richness perfectly, or some steamed broccoli on the side makes you feel slightly less guilty about all that cheese. I also like roasted asparagus when its in season.
Leftovers Worth Having
This reheats beautifully for lunch the next day, and I actually think the flavors get even better after theyve had time to mingle. Add a splash of milk when reheating to bring the sauce back to life.
- Snap a picture before you serve it because it disappears fast
- Double the recipe and freeze one pan for busy nights
- Keep a jar of pickled jalapeños on hand for garnish
Save to Pinterest Theres something so satisfying about pulling this bubbling, golden dish out of the oven and watching everyone rush to the table. Enjoy every bite.
Recipe Frequently Asked Questions
- → How can I adjust the spiciness level?
To control heat, remove jalapeño seeds before chopping or add them for extra kick. Substituting Pepper Jack cheese can increase spice, while omitting seeds mellows the flavor.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the pasta mixture in advance and refrigerate. Bake just before serving for the best texture and fresh breadcrumb topping.
- → What pasta types work best here?
Penne or fusilli hold the sauce well and add texture. Avoid very thin pastas which might get overwhelmed by the rich sauce.
- → Is leftover chicken suitable?
Cooked rotisserie or leftover chicken breast works perfectly, saving prep time while keeping the dish flavorful and hearty.
- → How to make the breadcrumb topping crispier?
Combine panko with melted butter and Parmesan, then spread evenly before baking. Broiling a minute at the end can enhance crispiness further.