One Pan Jalapeno Popper Chicken Pasta

• Meat

  • 1 Bacon, cooked
  • 1 lb Chicken, tenders

• Produce

  • 1 tsp Garlic powder
  • 2 Jalapeno peppers, large
  • 1/4 cup White or yellow onions

• Pasta & Grains

  • 2 cups Penne pasta, mini

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 oz Cream cheese
  • 2 cups Heavy cream
  • 3 cups Mozzarella cheese

• Liquids

  • 3 cups Water

Found on meatloafandmelodrama.com

Description

Directions

• Preheat oven to 400 degrees
• In a medium-sized pan, cook onions and jalapeno peppers in 1 tablespoon olive oil on medium-high heat until slightly soft
• Add chicken, sea salt, pepper and garlic powder, and cook until brown
• Add pasta and water, turn heat to high, cover and cook until pasta just starts to get soft (about 8 minutes)
• Reduce heat to medium, stir in cream cheese and cream, and cook until cheese is melted and sauce starts to thicken
• Remove from heat, and spoon about half of the mixture into a 9X13-inch baking dish, coated with 1 tablespoon olive oil
• Add one cup of cheese, then add bacon, if using, remaining pasta and top with remaining 2 cups of cheese
• Top with jalapeno slices, and bake for about 15 minutes or until bubbly and top starts to brown
• Let stand for about 5 minutes before serving