This Jalapeño Popper Smoked Chicken Pasta is a delicious and comforting dish that combines theflavors of smoked chicken with creamy pasta, layers of jalapeños, cheese, and an easy savory sauce. Whether you’re a fan of smoky flavors or just looking to switch up your dinner routine, smoked chicken pasta is sure to satisfy your cravings and leave you wanting more.
If you are looking for some new Traeger smoker recipes, this Jalalpeno Popper Smoked Chicken Pasta dish is for you! No smoker? No worries! I included oven instructions, too.
Why I love this Smoked Chicken Pasta
Well it is Spring here in Michigan, and although the weather can be sketchy, we have had some pretty decent days already. Last week we had a nice 70 degree day that I could not stay inside for. That means…making dinner outside is a must. This pasta with smoked chicken took a few hours from start to finish but I did it all outside! Stella was napping, I read a book in the Sun, it was perfect.
Now, I have made this jalapeño pasta inside the house before but knew I could adapt it for the pellet grill. So I did. And all of it is cooked outside except for the pasta. I smoked the cream cheese, the bacon, and the chicken. Flavor explosion!
Ingredients Needed for this Smoked Pasta
- Chicken Breasts– I had just over a pound (2) if you have thicker or thinner cuts the cooking time may be less.
- BBQ Rub– I used Traeger Chicken Rub. You can season the chicken with your own blend, too.
- Cream Cheese– this helps give the pasta a creamy texture. I smoked it, too for extra flavor!
- Bacon– I smoked the bacon but you can cook it however you would like.
- Garlic– fresh garlic or garlic powder will work.
- Jalapeños– Fresh jalapeños give you spice and flavor so don’t skimp out. If you don’t want it too spicy, leave out the seeds.
- Milk– I used milk for a lighter sauce than using cream.
- Chicken Broth– This helps make the sauce.
- Colby Jack or Cheddar Cheese– I used fresh bars of cheese and hand shredded them since it melts better.
- Salt & Pepper– just a little for serving to your preference.
Watch the video for this Jalapeño Popper Smoked Chicken Pasta!
How to make this Pasta with Smoked Chicken
Step 1: Smoke the chicken, cream cheese, and bacon
I trimmed any unwanted parts off of the chicken breasts and rubbed them down with some Chicken BBQ Rub on each side. Then I added a block of cream cheese to a piece of foil.
Once the smoker is pre-heated (and your pellets are full) add on the chicken, the cream cheese, and the slices of bacon. Close the lid and let smoke at 225 degrees for approximately 1 hour and 20 minutes or until the chicken’s internal temperature reaches 165 degrees. Pull the cream cheese off if its cooking to quickly.
Once the chicken is done, remove and shred and raise the temperature of the smoker up to 300 degrees F. I let the bacon crisp up while I shredded the chicken. When the bacon is done, pull that off and chop it up.
Step 2: Assemble the pasta
Grab out a 9×13 or close or an aluminum pan if you would prefer. Add in the cooked pasta, milk, chicken broth, half the jalapeños, the garlic, half the bacon, the smoked chicken, some more BBQ rub, and half the cheese. Give everything a stir so that the liquids cover the entire dish and is well combined.
Step 3: Smoke the pasta
Place the baking dish in the smoker and let cook for about 20 minutes. Stir again thoroughly, add in the rest of the cheese, jalapenos, and bacon on top and continue to cooke for 15-20 minutes longer until bubbling and hot throughout.
When it is done, let set for a few so the sauce will thicken just a bit before serving. Then add in some salt and pepper to taste and enjoy!
Looking for other Traeger chicken recipes? Check out my:
- Smoked Poblano Pepper Stuffed Chicken
- Parmesan Ranch Smoked Chicken Wings
- Tequila Lime Grilled Chicken Breasts
Make sure to PIN IT!
Jalapeno Popper Smoked Chicken Pasta
Ingredients
- 2 chicken breasts about 1 lb.
- Chicken BBQ Rub
- 6 pieces of bacon
- 1 8 oz. block of cream cheese
- 3/4 box penne pasta about 3 cups dry
- 1 1/2 cups milk
- 1 cup chicken broth
- 3-4 jalapenos sliced
- 2 cloves garlic
- 1 1/2-2 cups shredded Colby jack or cheddar cheese
- salt & pepper to taste
Instructions
- Fire up the smoker and pre-heat to 255 degrees F.
- Trim any unwanted parts off of the chicken breasts and rub them down with some Chicken BBQ Rub on each side. Place the block of cream cheese to a piece of foil.
- Once the smoker is pre-heated add on the chicken, the cream cheese, and the slices of bacon. Close the lid and let smoke at 225 degrees for approximately 1 hour and 20 minutes or until the chicken's internal temperature reaches 165 degrees. Pull the cream cheese off if its cooking to quickly (around an hour).
- Once the chicken is done, remove and shred. Raise the temperature of the smoker up to 300 degrees F. I let the bacon crisp up while I shredded the chicken. When the bacon is done, pull that off and chop it up.
For the smoked pasta
- Grab out a 9×13 dish or an aluminum pan. Add in the cooked pasta, milk, chicken broth, half the jalapeños, the garlic, half the bacon, the smoked chicken, some more BBQ rub, and half the cheese.
- Give everything a stir so that the liquids cover the entire dish and is well combined.
- Place the baking dish in the smoker and let cook for about 20 minutes. Stir again thoroughly, add in the rest of the cheese, jalapenos, and bacon on top and continue to cooke for 15-20 minutes longer until bubbling and hot throughout.
- When finished, let set for 10 minutes to let the sauce thicken up a bit. Serve with salt and pepper to taste and enjoy.
Oven instructions
- Cook the bacon in a skillet or in the oven, chop and set aside. Cook the chicken with your preferred method and shred ( or you can use rotisserie chicken as well).
- Add the cream cheese, broth, milk, and garlic to a skillet and cook over medium heat, stirring often, until the cream cheese is melted.
- If the skillet is large enough add in the cooked noodles, the cooked chicken, half the jalapeños, and half the cheese. (or just combine everything into the casserole dish). Give everything a stir then pour into a greased 9×13 baking dish.
- Bake at 350 for for 15 minutes. Remove from the oven, sprinkle with the remainder of cheese, jalapeños, and bacon. Bake for an additional 5-10 minutes or until hot throughout. Serve with salt and pepper and enjoy.
Video
