Description

Jalapeño Popper Chicken & Pasta Bowls: Your New Meal Prep Obsession

Hey there, friend! If you love the creamy, cheesy, smoky magic of jalapeño poppers but need something hearty enough for dinner (and tomorrow’s lunch), this recipe is about to become your weekly go-to.

These Jalapeño Popper Chicken & Pasta Bowls combine tender seasoned chicken, twirly pasta, crispy bacon, and a creamy, slightly spicy cheese sauce that reheats beautifully. It’s bold, comforting, and packed with protein—perfect for busy weeks when you want flavor without fuss.

Let’s cook.

Ingredients

Scale

12 oz penne or rotini pasta
1½ lbs boneless, skinless chicken breast, diced
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper, to taste
4 oz cream cheese (softened)
½ cup half-and-half or light cream
½ cup sharp cheddar cheese, freshly shredded
2–3 jalapeños, finely diced (seeds removed for less heat)
2 cloves garlic, minced
3 slices cooked bacon, crumbled
½ teaspoon onion powder
Optional garnish: green onions, extra bacon, extra cheddar

Instructions

1️⃣ Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente.
Before draining, reserve ½ cup of pasta water. Drain and set aside.

2️⃣ Cook the Chicken

Heat olive oil in a large skillet over medium-high heat.
Season diced chicken with garlic powder, paprika, salt, and pepper.
Cook 6–8 minutes until golden and fully cooked. Remove and set aside.

3️⃣ Sauté the Jalapeños

In the same skillet, reduce heat to medium. Add jalapeños and minced garlic.
Sauté 1–2 minutes until fragrant.

4️⃣ Make the Sauce

Lower heat to medium-low. Add softened cream cheese and half-and-half.
Stir until smooth and melted.
Add cheddar and onion powder, stirring until fully combined and creamy.

5️⃣ Combine Everything

Return chicken to the skillet. Add cooked pasta and toss to coat evenly.
If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

6️⃣ Finish

Stir in most of the crumbled bacon. Garnish with remaining bacon and green onions. Serve warm.

Notes

Shred your own cheese for a smoother sauce.
Keep heat low when melting cheese to prevent graininess.
Control the spice by removing jalapeño seeds and membranes.
Add spinach at the end for extra nutrients.
If reheating, add a splash of milk to loosen the sauce.