Save to Pinterest The first time I made this pasta was on a rainy Tuesday when my roommate begged for something comfort food adjacent but not the usual mac and cheese. I had half a rotisserie chicken, a lonely block of cream cheese, and a jar of jalapeños that had been sitting in the fridge door since who knows when. The kitchen smelled like butter and garlic within five minutes, and we ended up eating it straight from the baking dish while watching a terrible movie on cable.
My cousin requested this for her birthday dinner instead of a restaurant meal, which I took as a massive compliment. Her husband usually hates spicy food but went back for thirds, picking all the crispy topping off the remaining portions in the pan like a scavenger.
Ingredients
- 12 oz penne or fusilli: These shapes catch the sauce in all their little crevices and ridges, plus they hold up well under that crispy blanket of topping without turning mushy
- Salt: Generously salt your pasta water until it tastes like the ocean, which is the only chance you get to season the noodles themselves
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves you about 45 minutes of cooking and cleanup time
- 2 fresh jalapeños: Remove all the seeds and membranes for just a gentle warmth, or leave a few seeds in if you want actual heat that lingers
- 1/2 small onion: Finely chopped so it practically dissolves into the sauce instead of leaving chunky bites in every forkful
- 3 cloves garlic: Minced fresh garlic beats powdered anything, and it blooms beautifully in that butter with the onions
- 4 oz cream cheese: Use full fat and let it soften completely on the counter so it melts into the sauce without leaving lumps
- 1 cup whole milk: Whole milk creates the silkiest sauce, though you can get away with 2 percent if thats what you have
- 1 cup shredded cheddar cheese: Sharp cheddar gives you that tangy backbone that cuts through all the creaminess
- 1 cup shredded Monterey Jack cheese: This melts like a dream and balances the sharp cheddar with mild buttery flavor
- 2 tbsp unsalted butter: This builds the flavor foundation when you sauté your aromatics, so do not skip this step
- 1/2 cup panko breadcrumbs: Panko creates those insanely crispy shaggy crumbs that stay crunchy even under all that sauce
- 2 tbsp unsalted butter, melted: Toss the panko with melted butter so it turns golden and toasty instead of just dry and dusty
- 1/4 cup grated Parmesan cheese: This adds salty umami to the topping that makes it borderline addictive
- 1/2 tsp smoked paprika: Smoked paprika gives the sauce a subtle bacony depth without any actual meat
- 1/2 tsp salt: Taste your sauce before adding salt since the cheeses and Parmesan topping are already salty
- 1/4 tsp black pepper: Freshly cracked pepper adds a little bite that plays really nicely with the heat
Instructions
- Preheat your oven:
- Crank it to 400°F and grease a 9x13 baking dish with butter or cooking spray so nothing sticks
- Boil the pasta:
- Cook your noodles in heavily salted water until just al dente, because they will finish cooking in the sauce later
- Sauté the aromatics:
- Melt 2 tablespoons butter in a large skillet over medium heat, then add onions and jalapeños for 3 to 4 minutes until soft and fragrant
- Add the garlic:
- Stir in the minced garlic and cook for just 1 minute until it smells amazing but do not let it brown or turn bitter
- Build the creamy base:
- Drop the heat to low and stir in the cream cheese until completely melted, then gradually whisk in the milk until smooth
- Melt in the cheeses:
- Add the cheddar and Monterey Jack, stirring constantly until the sauce turns glossy and coats the back of a spoon
- Season the sauce:
- Sprinkle in smoked paprika, salt, and pepper, then taste and adjust because this is your last chance to balance flavors
- Combine everything:
- Fold in the cooked chicken and drained pasta until every piece is coated in that spicy creamy sauce
- Transfer to the baking dish:
- Scrape the entire mixture into your prepared dish and spread it evenly so the topping will cover everything
- Make the crispy topping:
- Mix panko, melted butter, and Parmesan in a small bowl until combined and crumbly
- Top the pasta:
- Sprinkle the breadcrumb mixture evenly over the surface so every bite gets some crunch
- Bake until golden:
- Bake for 15 to 18 minutes until the topping is deeply golden and the sauce is bubbling up around the edges
- Garnish and serve:
- Scatter extra chopped jalapeños on top if you want more color and heat, then serve while it is still steaming hot
Save to Pinterest This became my go to dish when I hosted my first ever dinner party and was terrified everything would go wrong. People literally scraped the last cheesy crispy bits from the corners of the pan with forks, and someone asked if I could make it again the following weekend.
Make It Spicier
Leave some seeds in the jalapeños or add a pinch of cayenne to the sauce if you want noticeable heat. Swap the Monterey Jack for Pepper Jack cheese, or drizzle hot sauce over individual servings so everyone can control their own spice level.
Prep Ahead
You can assemble the entire dish up to a day in advance, cover it tightly, and keep it in the refrigerator. Add an extra 5 to 10 minutes to the baking time if you are baking it cold from the fridge.
Leftovers Actually Rule
This reheats beautifully in the microwave with a splash of milk to loosen the sauce, or in a 350°F oven covered with foil until hot and bubbly. The topping will not be as crispy the next day but you can run it under the broiler for a couple minutes to revive it
- Store leftovers in an airtight container for up to 4 days
- Freeze unbaked portions for up to 3 months, then thaw and bake as directed
- Reheat individual portions with a damp paper towel to prevent drying out
Save to Pinterest This is the kind of dinner that makes people pause and genuinely say wow between bites. Serve it with a simple green salad to cut the richness, and do not be surprised when it becomes your most requested recipe.
Recipe FAQs
- → How can I adjust the spice level?
To increase heat, include jalapeño seeds or add a pinch of cayenne pepper. For milder flavor, remove all seeds and use fewer jalapeños.
- → What pasta works best for this dish?
Penne or fusilli are ideal as their shape holds the creamy sauce well, creating a balanced bite every time.
- → Can I prepare this ahead of time?
Yes, assemble the pasta mixture and topping in advance. Refrigerate it and bake just before serving for best results.
- → What cheese substitutions are recommended?
Substitute Monterey Jack with Pepper Jack for a spicier twist, or use mild cheddar to tone down sharpness.
- → How do I get a crispy breadcrumb topping?
Mix panko with melted butter and Parmesan cheese, then sprinkle evenly on the pasta before baking until golden.