A hearty meal that combines the rich flavors of bacon, jalapeños, and creamy cheese into a comforting pasta dish.
Ingredients
Scale:
2 pounds boneless, skinless chicken breasts
6 slices bacon
2-3 jalapeños, diced (adjust to taste)
8 ounces cream cheese
1 cup chicken broth
12 ounces rotini pasta
1 cup cheddar cheese, shredded
1 teaspoon garlic powder
1 teaspoon onion powder
Salt to taste
Pepper to taste
Instructions
In a skillet over medium heat, cook the bacon until crispy. Remove and place on a paper towel to drain, then crumble into pieces.
In the same skillet, sear the chicken breasts for about 2-3 minutes per side until lightly browned (this adds flavor but is optional).
Transfer the chicken to the slow cooker. Add diced jalapeños, crumbled bacon, cream cheese, chicken broth, garlic powder, onion powder, salt, and pepper.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
Once cooked, shred the chicken with two forks and stir in the uncooked rotini pasta.
Cover and cook on high for an additional 30-40 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
Before serving, mix in the cheddar cheese until melted and creamy. Adjust seasoning as desired.
