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–+ servings

Jalapeno Popper Chicken Pasta

Jalapeno Popper Stuffed Shells
Jalapeno Popper Chicken Pasta make the perfect easy weeknight dinner. Jumbo pasta shells stuffed with rotisserie chicken, bacon and a jalapeno popper mixture, then topped with a jalapeno cheese sauce before baked to perfection. Combining baked shells with a jalapeno popper appetizer.. ultimate comfort food!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serving Size 8

Ingredients

  • 12 ounce box jumbo pasta shells

Jalapeno Popper Filling

  • 1 rotisserie chicken or 2 cups of shredded chicken
  • 3 large jalapeno peppers, diced .. divided .. ribs and seeds removed
  • 4 slices bacon, cooked and chopped
  • 1 cup sour cream
  • 4 ounces cream cheese, softened
  • 2 cups shredded sharp cheddar cheese, divided
  • 3 green onions, chopped

Jalapeno Cheese Sauce

  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 2 cups milk
  • 1/2 cup chicken stock
  • 1/2 cup Parmesan cheese
  • 6-8 ounces Pepper Jack cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Start by preheating oven to 350 degrees and spraying a 9x13 baking pan with nonstick spray. Bring a large pot of salted water to boil. Cook shells following box instructions but pull 1 minute early. Drain and set aside to cool slightly.
  • While pasta is cooking, make your jalapeno cheese sauce. Add diced jalapeno pepper to a large skillet and heat over medium high heat for 1-2 minutes. Add minced garlic and stir to cook for 1 minute. Move 2/3 of the jalapeno and garlic to a large mixing bowl while leaving the remaining amount in your skillet.
  • To your skillet, add in your butter and once your butter is melted, add in the flour.Whisk together and continue whisking while your flour cooks for 1-2 minutes before slowly pouring in the milk and chicken stock. Whisk together to combine and break up any flour clumps.Add in salt and pepper and bring to a low boil, stirring often. Once boiling, turn heat down to medium and stir in the Parmesan cheese and Pepper Jack cheese and continue to stir until all of your cheese has melted.
  • In a large bowl, combine bacon, 2 diced jalapeno peppers, shredded rotisserie chicken, cream cheese, sour cream, green onions and 1/2 cup shredded cheese. Spoon jalapeno popper mixture into the shells and place open sides up in the baking pan. Cover with jalapeno cheese sauce and sprinkle with remaining cheddar cheese. Bake for 20-25 minutes. Remove and serve immediately.

Notes

EXPERT TIPS

  • Be sure not to over-cook your pasta shells. I usually pull my shells 1-2 minutes before the recommended cook time to make sure they don't over-cook in the oven.
  • Don't over-stuff your baked shells. You want your pasta shell full but not overflowing.
  • Spoon your cheese sauce over your stuffed shells. You don't need them completely covered.
  • These shells make great leftovers! Store them in the refrigerator, covered, for up to 4 days.
  • I recommend boiling the entire package of pasta shells, even though we may not use them all. Some of them may tend to break during boiling and we want shells that are intact.
  • To make life easy, consider grabbing a package of pre-cooked baked pieces from the salad dressing aisle of you grocery store. They are life saving!