Save There's something about the moment a casserole dish comes out of the oven, golden and bubbling at the edges, that makes everyone gather around before it even cools. I discovered this pasta quite by accident, actually—I had cream cheese softening on the counter, fresh jalapeños from the farmers market, and a craving for something that felt both comforting and exciting. The result was so good my partner asked me to make it again the very next week, and I've been refining it ever since.
I remember serving this to friends on a chilly Friday night when someone brought wine and everyone was too tired to go out. One friend took a bite and immediately went quiet—the good kind of quiet where you know something just hit right. By the end of the meal, someone asked for the recipe, which is always the real compliment.
Ingredients
- Penne or fusilli pasta (12 oz): These shapes trap the creamy sauce beautifully, but any medium-sized pasta works if that's what you have on hand.
- Cooked chicken breast (2 cups, diced or shredded): Rotisserie chicken is honestly a game-changer here—it saves time and adds a subtle smokiness.
- Fresh jalapeños (2, seeded and finely chopped): Seeding them keeps the heat at a friendly level, but leave a few seeds in if you like more punch.
- Onion (1/2 small, finely chopped): This melts into the sauce and adds sweetness that balances the spice.
- Garlic (3 cloves, minced): Don't skip the mincing step—it distributes the flavor evenly instead of giving you harsh bites.
- Cream cheese (4 oz, softened): The secret to a silky sauce that coats everything without breaking.
- Whole milk (1 cup): This keeps the sauce pourable and prevents it from getting too thick.
- Shredded cheddar cheese (1 cup): Use freshly shredded if possible—pre-shredded sometimes doesn't melt as smoothly.
- Shredded Monterey Jack cheese (1 cup): This mild cheese balances the jalapeños and adds stretch and creaminess.
- Unsalted butter (2 tbsp, plus 2 tbsp melted for topping): Butter is where flavor lives in this dish.
- Panko breadcrumbs (1/2 cup): These stay crispier than regular breadcrumbs and won't sink into the sauce.
- Parmesan cheese (1/4 cup, grated): This is what makes the topping taste restaurant-quality.
- Smoked paprika (1/2 tsp): A small amount adds depth and a hint of smokiness without overpowering anything.
- Salt and black pepper: Season to taste—you want to build flavor, not just cover it up.
Instructions
- Set the stage:
- Preheat your oven to 400°F and grease a 9x13-inch baking dish. Get everything prepped and within arm's reach—having your ingredients ready makes the cooking part feel effortless.
- Cook the pasta:
- Boil salted water and cook your pasta until it's just barely tender. It should still have the slightest firmness to it because it'll soften more in the oven.
- Build the base:
- Melt butter in a large skillet over medium heat and cook the onion and jalapeños for a few minutes until they're soft and the kitchen starts smelling incredible. Add garlic and let it get fragrant, which takes about a minute.
- Create the sauce:
- Turn the heat down to low and stir in your softened cream cheese until it's completely smooth and melted. Slowly whisk in the milk, stirring constantly so you don't end up with lumps.
- Add the cheese:
- This is where the magic happens—add your cheddar and Monterey Jack, stirring until everything is melted and creamy. Season with the smoked paprika, salt, and pepper, tasting as you go.
- Combine everything:
- Fold in your cooked chicken and pasta, making sure every piece gets coated in that gorgeous sauce. Transfer it all to your prepared baking dish.
- Make the topping:
- Mix panko breadcrumbs with melted butter and grated Parmesan, then sprinkle it evenly over the pasta. This layer becomes golden and crispy in the oven.
- Bake until golden:
- Slide it into the oven for 15-18 minutes, watching until the top turns golden and the edges start bubbling. The bubbling around the edges is your sign that everything is hot through and through.
- Finish and serve:
- Let it cool for a minute, then top with extra chopped jalapeños if you want more color and heat. Serve it hot straight from the dish.
Save There's something special about watching someone's face light up when they take that first bite and the heat from the jalapeños hits them at the same moment the creamy cheese soothes it away. That balance is what makes this dish feel a bit like comfort food with an edge.
Heat Levels You Can Control
The beauty of this dish is that you can dial the spice up or down depending on who's eating. If you're cooking for people who get nervous about heat, seed all your jalapeños and use just one instead of two. On the other hand, if your crew loves fire, leave some seeds in those peppers or swap the Monterey Jack for Pepper Jack cheese. I've even added a tiny pinch of cayenne when I wanted more depth without more fresh heat, and it worked perfectly.
Make-Ahead and Storage Magic
You can assemble this entire dish the night before, cover it with foil, and bake it straight from the fridge—just add a few extra minutes to the baking time since it'll be cold. Leftovers actually taste great reheated gently in a 350°F oven for about 10 minutes, which makes this a sneaky weeknight-to-weekend kind of meal. I've also frozen the pasta mixture before adding the breadcrumb topping, and it's been a lifesaver on nights when cooking feels impossible.
Pairing and Serving Ideas
Serve this alongside something fresh—a simple green salad with lime vinaigrette cuts through the richness beautifully, or garlic bread if you're going all-in on comfort. A crisp lager or lightly oaked Chardonnay pairs wonderfully if you're reaching for a drink. This feeds four people generously as a main course, though I've made it stretch to five by adding a side of roasted vegetables.
- Pair with a sharp green salad to balance the creamy sauce.
- Garlic bread is always welcome alongside this kind of meal.
- Consider a slightly sweet wine like Riesling if you want something different from the usual pairings.
Save This pasta has become one of those dishes I make when I want to feel like I've done something special without spending my whole evening in the kitchen. It's proof that weeknight cooking doesn't have to be complicated to be really, really good.
Common Questions
- → Can I use a different type of pasta?
Yes, penne or fusilli work best for holding the sauce, but rigatoni or rotini are good alternatives.
- → How spicy is this dish?
The heat level comes from fresh jalapeños; removing seeds reduces spiciness, while adding seeds or cayenne increases it.
- → Can I prepare this ahead of time?
Yes, assemble the dish and refrigerate before baking. Bake just before serving for best texture.
- → What cheese can I substitute?
Monterey Jack can be swapped for Pepper Jack for a spicier twist or mozzarella for a milder flavor.
- → Is there a way to make it gluten-free?
Use gluten-free pasta and gluten-free breadcrumbs to adapt the dish accordingly.