Chicken Jalapeno Popper Pasta Shells

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4 people people


1 hour


  • 40g butter
  • 40g flour
  • 600ml whole milk
  • 350g mixed cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 chicken breasts, cooked and shredded
  • 300g cream cheese
  • 200g cheddar
  • 2 jalapenos, finely chopped
  • 16 rashers of bacon, finely chopped and fried until crispy
  • 2 cloves garlic, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 200g large pasta shells, cooked to packet instructions

This easy pasta dish is everything - cheesy, spicy, creamy, savoury and spiked with delicious crispy bacon. Perfect for game day, or any day of the week.


  1. Heat the oven to 200C/400F.
  2. Melt the butter in a saucepan. When foaming, add the flour and cook out for 1 min, stirring all the while. Gradually add the milk and stir constantly until the sauce is all smooth and lovely. Bring to a boil, then simmer for 2 mins. Add salt and pepper, then leave to cool for 5 mins. Add 200g mixed cheese and stir to combine.
  3. Combine the shredded chicken, cream cheese, cheddar, jalapenos, bacon, garlic, salt and pepper. Fill the pasta shells with this chicken mixture.
  4. Pour the sauce into a rectangular baking dish, then neatly lay the pasta shells in it. Sprinkle with the mixed cheese, then bake for 30 mins until golden and bubbly. Serve and enjoy!