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All the tasty bits from your favorite appetizer cozy up together in this jalapeno chicken bake. You've got bubbly cheese, some heat from fresh jalapenos, juicy chunks of chicken, crispy bacon, and comforting pasta holding it all together. It's the kind of dish I throw together for football parties—everyone grabs a plate until nothing's left.
I whipped this up for my family the first time and it vanished in minutes. Now whenever we're expecting company or I want lots of smiles at dinner, this is my top pick.
Tasty Ingredients
- Boneless skinless chicken (breast or thigh): Gives this dish extra heartiness and flavor. Grab the chicken with no injected water—that keeps each bite juicy.
- Bacon: Crunchy and smoky, adds loads of flavor. Go for thick cuts, dice it yourself for the most chewing goodness.
- Rotini pasta: The little spirals catch all the cheesy goodness. Find a sturdy brand, so your noodles keep a nice bite.
- Cream cheese: Makes things rich and tangy. Pick blocks instead of tubs—it just tastes better.
- Sour cream: Brings extra tang and creaminess. Full-fat works best for smooth results.
- Milk: Helps the sauce hug everything evenly. Use what you've got, but whole milk makes it extra yummy.
- Shredded Mexican Cheddar Jack: Melts beautifully and brings mellow zing. If you shred your own, it melts even smoother.
- Jalapeno peppers: For that spicy kick. Pick firm, bright ones and scrape seeds out if you want it milder.
- Green onions: Adds a little snap and color. Slice real skinny so bits of flavor go everywhere.
Simple Steps
- Bake It Up:
- Pop your pan into the oven at 350 degrees—let it cook for about twenty minutes. You'll know it's ready when it's bubbling with golden cheese at the edges.
- Toss On Toppings:
- Grab leftover cheese and bacon, toss them over the top. Scatter a few green onions and some sliced jalapenos if you want a little extra bite.
- Mix Up the Creamy Stuff:
- Chop your jalapenos (pull out the seeds if you want it mild), slice most green onions but keep a few for the end. Stir together cream cheese, sour cream, milk, about a cup and a half of cheese, chopped jalapenos, and most onions in a big bowl.
- Get Chicken and Bacon Ready:
- Dice your chicken and bacon into chunks. Toss in a skillet on medium, stir now and then, and cook until chicken isn't pink anymore and bacon's just crispy. Scoop out onto a paper towel plate so they aren't greasy.
- Put It All Together:
- Pasta goes in your buttered pan, top with chicken and almost all bacon (keep a little for topping), then spoon on the jalapeno-cheese mix. Gently stir so every piece's coated.
- Pasta Time:
- Boil lots of salted water, cook rotini until barely done—don't let it get mushy. Drain it well and set aside.
- Pan Prep:
- Rub a nine by twelve inch pan with butter or a slick of nonstick spray so cleanup's a breeze later.
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I can't get enough fresh jalapenos. They perk up every bite and take me back to my grandma sneaking some heat into whatever we had for dinner. Her secret always seemed like magic—now I know it was just a handful of spicy peppers.
Storing Leftovers
Stick leftovers in the fridge and they'll be good for up to three days. I like putting individual servings into small containers so lunches are easy. If you want to freeze it, let it cool and then wrap tight—it'll keep up to two months. To eat, let it thaw in the fridge and reheat in the oven until it's hot all the way through.
Easy Swaps
Skip jalapenos if you want—poblano or bell pepper work for less heat. Try penne or rigatoni if you're out of rotini. Swap turkey bacon or even go without for a lighter touch. Neufchatel is a good sub for cream cheese if you're after less fat, and lactose-free options fit in just fine.
How to Serve
Pair this with a crunchy green salad for balance. It's awesome with garlic bread or some steamed broccoli on the side, too. If you dig extra heat, just sprinkle diced jalapeno on the top before you dig in.
A Little Backstory
This gooey casserole got its start from the classic bar snack with cheese, peppers, and bacon all stuffed together. Home cooks realized baking it all in one dish makes it easy to feed lots of people, plus you skip the messy frying.
Recipe Questions & Answers
- → Will this jalapeno chicken bake get really hot?
Spiciness mainly comes from the jalapenos and whether you leave seeds in or not. Want less heat? Scoop out all the seeds and inner parts first.
- → Do I have to use rotini pasta?
Nope! Penne, fusilli, or any pasta shape works fine. Just cook it how you usually would.
- → Could I put it together ahead of time?
Absolutely. Assemble the whole thing, cover it, and pop it in the fridge. Bake when you're ready to eat. Super handy.
- → What type of cheese should I use for this chicken bake?
Mexican cheddar jack is awesome, but you can totally use a cheddar and Monterey Jack combo. Mozzarella melts nice and gives a good bite, too.
- → Can I warm up any leftovers later?
You sure can! Stash leftovers in the fridge for three days. Microwave or oven both work—just make sure it's hot all the way through.
- → How can I make this feel lighter?
Swap in light versions of cream cheese and sour cream, plus cut back on the cheese a bit if you want. Still yummy!