Jalapeno Chicken Bake (Print Version)
A cheesy, creamy, baked comfort fix. Juicy chicken, bacon, jalapenos, and pasta get all mixed up in one rich, bubbly dish.
# Ingredients:
→ Dairy
01 -
450 g cream cheese, let it soften at room temp
02 -
240 ml sour cream
03 -
120 ml whole milk
04 -
200 g Cheddar Jack, shredded and split up
→ Protein and Meat
05 -
450 g bacon, cooked to a crisp and broken up
06 -
450 g boneless skinless chicken breast, bite-sized chunks
→ Pasta
07 -
450 g rotini noodles
→ Vegetables
08 -
6 green onions, sliced thin
09 -
6 jalapeno peppers, no seeds, chopped up small
# Steps:
01 -
Pop the dish in the oven at 175°C for about 20 minutes. The top should be gooey and bubbling when it's ready.
02 -
Give everything a good mix so the cheesy blend covers the noodles. Add the last 50 g of cheese, bacon bits you saved, plus the jalapeno and green onion on top.
03 -
Take your greased dish, dump in the drained pasta first. Next, layer on the cooked chicken and most of the bacon—hang onto some bacon for the final touch.
04 -
In a bowl, stir together the cream cheese you softened, most of the green onions, milk, sour cream, 150 g cheese, plus all the diced jalapenos. Mix till smooth and blended.
05 -
Chop up your green onions and jalapenos. Keep a bit of both aside to use as a garnish.
06 -
While pasta boils, dice up your chicken and bacon. In a skillet over medium heat, cook them together till the chicken's cooked through and bacon is nice and crunchy. Scoop them onto a towel-lined plate to ditch the extra grease.
07 -
Boil rotini in salty water as the package says. Drain well afterwards.
08 -
Rub a bit of oil or butter in a 30 x 23 cm dish so nothing sticks.
# Notes:
01 -
For something less spicy, just toss all the seeds and white ribs from the jalapenos. You can play around with the garnishes to make it look or taste the way you like.