Creamy pasta with chicken, jalapeños, melted cheeses, and a crunchy breadcrumb topping.
# What You Need:
→ Pasta
01 - 12 oz penne or fusilli pasta
02 - Salt, for boiling water
→ Chicken
03 - 10 oz cooked chicken breast, diced or shredded
→ Vegetables & Aromatics
04 - 2 fresh jalapeños, seeded and finely chopped
05 - ½ small onion, finely chopped
06 - 3 cloves garlic, minced
→ Cheese & Dairy
07 - 4 oz cream cheese, softened
08 - 1 cup whole milk
09 - 1 cup shredded cheddar cheese
10 - 1 cup shredded Monterey Jack cheese
11 - 2 tbsp unsalted butter
→ Topping
12 - ½ cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - ¼ cup grated Parmesan cheese
→ Seasonings
15 - ½ tsp smoked paprika
16 - ½ tsp salt
17 - ¼ tsp black pepper
# Directions:
01 - Preheat the oven to 400°F and grease a 9x13-inch baking dish.
02 - Boil salted water and cook pasta until al dente, then drain and set aside.
03 - Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and jalapeños; cook for 3 to 4 minutes until softened. Stir in garlic and cook for 1 minute more.
04 - Reduce heat to low. Stir in cream cheese until smooth. Gradually whisk in milk. Add shredded cheddar and Monterey Jack cheeses; stir until fully melted and creamy. Season with smoked paprika, salt, and black pepper.
05 - Fold the cooked chicken and pasta into the cheese sauce until evenly coated.
06 - Pour the mixture into the prepared baking dish, spreading evenly.
07 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle evenly over the pasta mixture.
08 - Bake for 15 to 18 minutes until the topping is golden and the dish is bubbly.
09 - Garnish with additional chopped jalapeños if desired. Serve immediately.
