This delicious dish gets its perfect kick from Pickle Creek Jalapeno Infused Olive Oil. Simple, fast, and cooked all in one pot, this pasta makes for favorite weeknight dinner!
Print Recipe
Creamy Jalapeno Chicken Pasta
Ingredients
- 1 lb chicken breasts
- 2 Tbsp Pickle Creek Jalapeno Infused Olive Oil
- 1 medium bell pepper, chopped
- 1 small to medium onion, chopped
- 2 cloves garlic, minced
- 2 c chicken broth
- 4 oz cream cheese
- 1/2 c shredded Monterrey jack cheese
- 8 oz (2 ½ c dry) penne pasta
- 1 medium jalapeno, sliced, for garnish
- 4 slices bacon, cooked and crumbled, for garnish
- Parmesan cheese
- salt and black pepper
Ingredients
- 1 lb chicken breasts
- 2 Tbsp Pickle Creek Jalapeno Infused Olive Oil
- 1 medium bell pepper, chopped
- 1 small to medium onion, chopped
- 2 cloves garlic, minced
- 2 c chicken broth
- 4 oz cream cheese
- 1/2 c shredded Monterrey jack cheese
- 8 oz (2 ½ c dry) penne pasta
- 1 medium jalapeno, sliced, for garnish
- 4 slices bacon, cooked and crumbled, for garnish
- Parmesan cheese
- salt and black pepper
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Instructions
Cut the chicken breasts into 1-inch pieces and season well with salt and black pepper.
Add the Pickle Creek Jalapeno Olive Oil to a large skillet and heat over medium-high heat. When the oil is warm, add the chicken and onion and cook until chicken is browned and onion is soft, ~7 min. Stir in the garlic and cook until fragrant, ~1 min.
Add the chicken broth, 1/3 c water, bell pepper, and uncooked pasta. Stir to combine and let come to a boil. Reduce the heat, cover the skillet, and simmer ~20 min, until liquid is most absorbed. Uncover the skillet and cook the pasta ~5 min more, stirring occasionally, until the liquid is gone and pasta is cooked.
Remove the skillet from the heat and mix in the cream cheese and shredded Monterrey jack cheese. Stir until cheese melts and sauce turns creamy. Season to taste with salt and black pepper. Top with bacon, sliced jalapeno, and Parmesan. Enjoy!
