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.