July 7, 2026
URL: https://www.ro-tel.com/recipes/southwestern-dinners/jalapeno-popper-pasta-bake-8556
- Prep time 30 minutes
- Total time 65 minutes
- Servings 8
Ingredients
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PAM® Original No-Stick Cooking Spray
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8 ounces dry Cellentani pasta, uncooked
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3/4 cup panko bread crumbs
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2 tablespoons unsalted butter
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1/2 pound bacon, cut into bite sized pieces
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1 pound boneless skinless chicken breasts, cut into bite-sized pieces
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1/8 teaspoon ground black pepper
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3 jalapeno peppers, halved lengthwise, seeds removed, sliced
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2 green onions, sliced
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1 tablespoon all-purpose flour
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
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1 cup chicken stock or water
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1 pkg (8 oz each) cream cheese
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2 cups shredded Cheddar cheese, divided
Nutrition Information
499 calories, 31g carbs
Directions
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Step one
Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Cook pasta according to package directions, drain. Stir together breadcrumbs and butter in small bowl, set aside.
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Step two
Heat 12-inch skillet over medium heat. Add bacon and cook until crispy, stirring frequently, about 5 minutes. Remove with a slotted spoon, leaving about 1 tablespoon bacon fat in the pan. Add chicken to skillet and season with black pepper. Cook until browned and no longer pink in center, about 5 minutes.
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Step three
Stir in jalapeno, green onion and flour; cook 1 minute. Stir in undrained tomatoes and chicken stock; bring to a boil. Remove from heat and stir in cream cheese and 1 cup Cheddar cheese until melted and combined. Stir in cooked pasta and half of the cooked bacon. Pour into baking dish. Top with remaining 1 cup Cheddar cheese, bacon and bread crumb mixture.
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Step four
Bake 25 minutes, until golden brown and bubbling. Let stand 10 minutes before serving.
Tips
If you like it hot, try Ro*tel® Hot Diced Tomatoes with Habenero Chiles. If you like it scorching hot, leave the seeds in the jalapeños.