A spicy, creamy pasta featuring tender chicken, smoky bacon, and melted cheese with a jalapeño kick.
# Components:
→ Meats
01 - 2 large chicken breasts, diced
02 - 6 slices bacon, chopped
→ Pasta
03 - 10 oz penne or rotini pasta
→ Dairy
04 - 4 oz cream cheese, softened
05 - 1 cup shredded cheddar cheese
06 - ½ cup shredded mozzarella cheese
07 - ¼ cup milk
→ Vegetables
08 - 2–3 fresh jalapeños, seeded and diced
09 - 2 cloves garlic, minced
10 - 1 small onion, diced
→ Spices & Pantry
11 - 1 tbsp olive oil
12 - ½ tsp smoked paprika
13 - ¼ tsp salt, plus more for pasta water
14 - ¼ tsp freshly ground black pepper
→ Garnish
15 - Fresh chives or parsley, chopped (optional)
# Directions:
01 - Bring salted water to a boil and cook pasta according to package directions. Drain and set aside.
02 - In a large skillet over medium heat, cook bacon until crispy. Remove bacon, reserving 1–2 tbsp of bacon fat in the pan.
03 - Add diced chicken to the skillet. Season with smoked paprika, salt, and pepper. Cook until golden and cooked through, about 6–7 minutes. Remove and set aside.
04 - Add olive oil to the skillet, then cook onion and garlic until softened and fragrant, approximately 3 minutes.
05 - Add diced jalapeños and cook for 2 minutes until slightly softened.
06 - Reduce heat to low. Stir in cream cheese and milk, mixing until the sauce is smooth and creamy.
07 - Add shredded cheddar and mozzarella to the sauce, stirring until fully melted and incorporated.
08 - Return the chicken and most of the bacon to the skillet. Add cooked pasta and toss to evenly coat with the sauce.
09 - Taste and adjust salt and pepper as needed.
10 - Plate the pasta, topping with remaining bacon and chopped chives or parsley if desired. Serve immediately.
