One-Pan Jalapeño Popper Chicken Pasta

11 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 2 lbs chicken breast, cubed
• 12 oz penne pasta
• 8 slices bacon, chopped
• 1 cup pickled jalapeños, chopped
• 1 block (8 oz) cream cheese
• 1 cup sour cream
• 4 cups chicken broth
• 2 cups shredded cheddar cheese
• 1 tbsp Kinder’s Buttery Garlic & Herb Seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• Salt and pepper, to taste

Instructions

1. Fry the chopped bacon in a large deep skillet or Dutch oven until it reaches a crispy texture, then remove the bacon and set it aside.
2. Add the cubed chicken to the remaining bacon fat and season with salt, pepper, garlic powder, onion powder, and the garlic herb seasoning. Cook until the chicken is browned and fully cooked.
3. Remove some of the excess grease from the pan.
4. Pour the chicken broth into the pan and add the uncooked penne pasta, stirring to combine.
5. Cover the pan and simmer for 15 minutes, stirring halfway through the cooking time, until the pasta is soft.
6. Incorporate the cream cheese, sour cream, cheddar cheese, and chopped pickled jalapeños into the mixture.
7. Stir the ingredients until the cheese has melted and the sauce is creamy.
8. Garnish the dish with the cooked bacon before serving.