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Jalapeño Popper Chicken Pasta Casserole

close up shot of Jalapeño Popper Chicken Pasta Casserole in a baking dish with a spoon grabbing a piece
This jalapeño popper chicken pasta casserole is the ultimate comfort food, combining all of your favorite flavors into one amazing meal.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 8
Calories 1010 kcal


  • 16 ounces cream cheese, softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 7.4 ounce pickled jalapenos, diced and drained
  • 3 cups chopped rotisserie chicken meat
  • 1 pound bacon, cooked and crumbled
  • 2 cups grated jack cheese, divided
  • 2 cups grated cheddar cheese, divided
  • 1 pound rotini pasta, cooked and drained
  • Fresh jalapeños, for garnish (I used 1 whole)
  • 3 green onions, green parts only, sliced


  • Preheat the oven to 350°F.
  • In a medium mixing bowl, combine cream cheese, mayonnaise, sour cream, onion powder, garlic powder, and diced jalapeños. Use a hand mixer for quick blending.
  • Add 1 cup each of cheddar and jack cheeses and stir to combine.
  • In a large mixing bowl, toss together pasta, chicken, and most of the bacon, reserving about ½ cup to sprinkle over the top.
  • Add the cream cheese mixture to the pasta mixture and stir gently until the mixture is evenly combined.
  • Spread filling into a 9x13-inch casserole dish.
  • Top with remaining cheeses. Sprinkle reserved bacon and fresh jalapeño slices over the cheese.
  • Bake for 20 minutes, until the cheese is melted. Remove from the oven and top with freshly sliced green onion. Serve hot.


  • Be sure NOT to use pre-shredded cheeses. They have additives added in the bags to prevent clumping, and they do not melt as well as a block of cheese that you shred yourself.
  • Cook the pasta to al dente in boiling, salted water to season the pasta before it goes into the casserole. We will not add additional salt to the casserole itself.
  • Use gloves when handling the jalapeños. Otherwise, heat from the oils will be left on your skin and can irritate your skin, not to mention if you touch your face or eyes.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.


Calories: 1010kcalCarbohydrates: 49gProtein: 48gFat: 69gSaturated Fat: 29gPolyunsaturated Fat: 12gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 187mgSodium: 1611mgPotassium: 598mgFiber: 3gSugar: 5gVitamin A: 1657IUVitamin C: 4mgCalcium: 431mgIron: 2mg