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Jalapeño Popper Pasta
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Spicy jalapeño popper-inspired farfalle pasta, a crowd-pleaser for all tastes.
Ingredients:
  • 2 jalapeno peppers
  • 8 slices bacon
  • 1 cup chopped onion
  • 0.5 cup chopped jalapeno pepper
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup chicken broth
  • 6 ounces Neufchatel cheese, softened
  • 1 teaspoon salt, or to taste
  • 0.5 teaspoon ground black pepper, or to taste
  • 1 cup grated pepper Jack cheese, divided
  • 1 cup grated sharp Cheddar cheese, divided
  • 4 cups cooked farfalle pasta
  • 2 cups shredded rotisserie chicken
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease an 8x8-inch baking dish with cooking spray.
  • Prepare the jalapeño by cutting one into slivers lengthwise and the remaining one into rounds. Set aside.
  • Fry bacon in a large skillet over medium-high heat, turning occasionally, until golden brown all over, for about 10 minutes. Transfer the crispy bacon to paper towels to drain. Crumble into pieces and set aside for later use.
  • Heat bacon grease in the same skillet over medium-high heat. Sauté onion and chopped jalapeño until onion is soft, about 5 minutes. Add flour and cook for 2 minutes. Stir in milk and chicken broth until combined. Add Neufchâtel cheese and melt it completely. Season with salt and pepper. Turn off the heat and stir in pepper Jack and Cheddar cheese until melted. Add cooked pasta, chicken, and half of the bacon.
  • Spread half of the pasta mixture in the prepared dish and garnish with jalapeño slices. Layer the rest of the pasta mixture and sprinkle the remaining pepper Jack and Cheddar cheese on top. Cover the dish with foil.
  • After baking for 30 minutes, uncover the dish, top with jalapeño slices and the remaining bacon, and bake for an additional 10 minutes.

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