When you’re craving comfort food with a little kick, this creamy jalapeño chicken pasta delivers every time. Tender pasta is coated in a rich, cheesy sauce, tossed with seasoned chicken, and finished with fresh jalapeños for just the right amount of heat. It’s cozy, indulgent, and packed with bold flavor — the kind of dish that instantly becomes a repeat request.

This recipe is perfect for game day, casual entertaining, or anytime you want something hearty and satisfying without a lot of fuss. It comes together easily, feeds a crowd, and strikes that balance between familiar comfort and a little something extra. Whether you’re serving it as part of a spread or enjoying it as a main dish, this Mexican Pasta with Spicy Chipotle Chicken is guaranteed to be a crowd favorite.

(Serves 4-6)

Ingredients

1 pound penne pasta (If you don’t have penne pasta on hand feel free to use any other kind)

2 green peppers, chopped

1/2 red onion, chopped

1/2 jalapeno pepper, sliced

2 tomatoes, diced

1 bunch of cilantro, chopped

2 tablespoons olive oil

Salt & pepper

3-4 tablespoons Hot sauce (I used Cholula hot sauce, but feel free to use your favorite one)

2-3 scallions, separate white and green parts

1 pound chicken breasts

2 tablespoons chipotle seasoning ( you may use any type of chipotle seasoning you have on hand)

1/2 block pepper jack cheese, shredded

Instructions:

In a large pot of boiling salted water, cook pasta according to package directions. Make sure pasta is al dente. In the mean time, season chicken breasts with a little salt, pepper and chipotle seasoning. Make sure your chicken is seasoned well and coated. If you prefer to grill your chicken breasts then do so, otherwise you may sauté them in a frying pan. Whichever cooking method you choose, afterwards set chicken aside on a cutting board to sit for a few minutes. Cut up your chicken breasts into cubes and set aside on a plate for later. Chop up tomatoes, peppers, jalapeño peppers, scallions (separate white and green parts), red onion, and cilantro. Shred your pepper jack cheese on a grater and set aside. Take a frying pan and add a little oil. Once your frying pan is hot with the oil in it, add the tomatoes, onions, peppers, and white part from the scallions. Sauté your vegetables until they are soft or for about 10-12 minutes. After your vegetables are cooked, add in your chicken and pasta to the pan. Sauté everything together and add in the hot sauce. I love my food spicy, so I added in extra hot sauce, but if you don’t like your food extra spicy you don’t have to add in the extra hot sauce. Once your mixture is coated in the hot sauce add in the shredded pepper jack cheese. Stir until the mixture is combined. Take you sauté pan off the heat and plate your pasta. Garnish your dish with the green part of the scallions, jalapeño pepper, cilantro and any extra shredded pepper jack you may have leftover. Enjoy!

Serving Suggestions

Serve with a simple green salad A crisp salad with lemony vinaigrette or red wine vinaigrette helps cut through the richness of the creamy sauce and keeps the meal feeling balanced.

Make it part of a game-day spread. Serve alongside dips, flatbreads, or a chopped salad for a crowd-friendly menu that feels comforting but thoughtful.

Optional Garnish Ideas (Right Before Serving)

Extra sliced jalapeños for spice lovers

Fresh cilantro or green onions for brightness

A light sprinkle of cheddar for extra indulgence