Creamy Jalapeño Popper Chicken Spaghetti
Ingredients:
1 lb spaghetti
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
1 medium onion, chopped
3–4 jalapeños, deseeded and chopped (or leave seeds for more heat)
2 cloves garlic, minced
8 oz cream cheese, softened
1 cup sour cream
1 cup chicken broth
1½ cups shredded cheddar cheese
4 strips bacon, cooked and crumbled
Salt and black pepper to taste
Chopped green onions for garnish
Instructions:
Cook the Spaghetti: Boil spaghetti in salted water until al dente. Drain and set aside.
Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Add chicken cubes and season with salt and pepper. Sauté until golden and cooked through, then set aside.
Cook the Veggies: In the same skillet, add chopped onion and jalapeños. Sauté until softened, then stir in garlic and cook for 1 minute.
Make the Sauce: Lower the heat and add cream cheese, sour cream, and chicken broth. Stir until melted and creamy. Mix in cheddar cheese and stir until smooth.
Combine Everything: Return cooked chicken to the skillet. Add spaghetti and toss to coat in the creamy sauce. Stir in crumbled bacon and adjust seasoning if needed.
Serve: Plate warm and garnish with green onions or extra jalapeños.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4–5
