Jalapeno Popper Pasta

As I was perusing the cream cheeses at the grocery store recently, I happened upon Spicy Jalapeno Cream cheese.

I immediately threw it in my cart & wanted to make Jalapeno Popper Pasta!

This most certainly did not disappoint!

It was all kinds of jalapeno popper goodness bundled up as a main dish!

It was spicy and delicious (perhaps a bit too spicy for the little dudes) and I can’t wait to make it again!

Jalapeno Popper Pasta

An Amy’s Cooking Adventures Original Recipe

12 oz pasta, cooked to al dente

3 large chicken breasts, cooked & diced

½ lb bacon, cut in 1-inch pieces

1 clove garlic, minced

1 (8 oz) tub Spicy Jalapeno Cream Cheese

2 cups lowfat milk

½ tsp onion powder

1 ½ cups shredded cheddar jack cheese, divided

½ cup panko crumbs

Preheat the oven to 350 degrees F.

 In a large skillet, cook the diced bacon until crisp, remove to a paper towel lined plate.  Drain most of the drippings out of the pan (reserving about 1 teaspoon).

Add the garlic to the pan and cook for 30 seconds, then add the cream cheese and cook until melted.

Turn the heat to medium-low.  Whisk in the milk and onion powder until smooth and combined.  Stir in 1 cup of the cheese, cooking until melted.

Meanwhile, combine the pasta, chicken, and drained bacon in a large baking dish.  Pour the cheese sauce over the pasta.  Then sprinkle with the remaining cheese and the panko.

Bake for 15-20 minutes or until hot and bubbly.  Serve immediately.

Serves 6-8