Jalapeño Popper Pasta Bake
I’m always on the lookout for simple weeknight meals that I can make after a long day of working. And for me that means a long day of already being in the kitchen cooking all day long. So by the end of a work day, the last thing I really want to do is get back into the kitchen and cook some elaborate meal that’ll take way too long. I realize I’m not the only person who feels like this, and instead of pulling up to the drive-thru window, why not try your hand at a few simple weeknight meals that you can get on the table in no time at all? Jalapeño Popper Pasta Bake is a comfort food mash-up that takes that classic appetizer and turns it into a satisfying weeknight casserole.
Jalapeño Popper Pasta Bake
It’s your favorite appetizer turned into a delicious casserole that everyone will love. You’ll want to make it time and time again!
Servings: 6
Equipment
- Mixing bowl
- Large pot
- 9×13-inch baking dish
Ingredients
- 1 pound boneless chicken tenders
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 8 slices bacon diced
- 6 tablespoons butter divided
- 1 small onion diced
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup whole milk
- 8 ounces cream cheese diced
- 1 1/4 cups shredded Cheddar cheese
- 1 1/4 cups shredded Monterey Jack cheese
- 1 pound short cut pasta cooked
- 1/2 cup pickled jalapeños drained
- 1/2 cup Panko bread crumbs
- 1 jalapeño sliced
- 2 scallions sliced
Instructions
- In a large bowl, combine the chicken, 3/4 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper until evenly combined. Set aside.
- Preheat a large skillet over medium high heat. Once hot, add the bacon and cook, stirring often, until browned and crispy, about 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Carefully drain off the bacon grease and return to the skillet to the stove.
- Add in 2 tablespoons butter, once melted, add in the chicken and cook until browned on both sides, about 5 to 8 minutes. Transfer to a cutting board and allow to cool slightly before dicing. Add the onion and garlic to the same skillet and cook until translucent, about 3 minutes.
- Preheat oven to 375°F. Grease a 9×13-inch casserole dish and set aside.
- Add 2 more tablespoons of butter to skillet and stir until melted. Stir in the flour and cook for about 30 seconds, before whisking is the chicken stock and milk. Cook, stirring often, until the sauce has thickened. Remove from the heat and stir in the remaining salt, pepper, cream cheese, 1 cup Cheddar, and 1 cup Monterey Jack until smooth and melted through.
- Add the chicken, pasta, half of the crispy bacon and pickled jalapeños and stir until well combined. Pour into the prepared baking dish and top with the remaining cheeses and bread crumbs.
- Melt the remaining 2 tablespoons butter and drizzle over the top of the casserole. Bake until bubbly and golden brown, about 18 to 20 minutes. Remove from the oven and top with sliced the remaining bacon, jalapeño and scallions before serving. Enjoy!
