Jalapeño Popper Chicken Lasagna: Creamy & Spicy Baked Comfort Food
This Jalapeño Popper Chicken Lasagna takes the spicy, creamy, and irresistible flavors of your favorite appetizer and transforms them into a hearty, satisfying baked pasta dish. Layers of seasoned shredded chicken, crispy bacon, and tender jalapeños are smothered in a rich cream cheese and mozzarella sauce, all nestled between soft lasagna sheets. It’s the perfect recipe for a dinner that truly pops with flavor!
Ingredients:
- Chicken breasts - 4
- Olive oil - 1 tbsp
- Salt - 1 tsp
- Pepper powder - 1/2 tsp
- Onion powder - 1/2 tsp
- Garlic powder - 1/2 tsp
- Bacon - 8 rashers
- Butter - 15g
- Crushed garlic - 1 clove
- Chopped jalapeños - 1
- All-purpose flour - 25g
- Fresh milk - 350ml
- Cream cheese - 175g
- Grated mozzarella - 150g
- Salt - 1/2 tsp
- Pepper powder - 1/2 tsp
- Lasagna sheets
Step-by-Step: How to Cook this Spicy Lasagna
- Slice the chicken breasts horizontally to create thin, even cutlets. This ensures they cook quickly and shred easily.
- In a bowl, coat the cutlets with olive oil, salt, pepper powder, onion powder, and garlic powder.
- Sear the seasoned chicken in a hot pan until fully cooked through and golden on both sides.
- Shred the cooked chicken and set it aside.
- Cook the bacon in a pan until perfectly crisp. Remove the bacon and roughly chop it. Leave the rendered fat in the pan for flavor.
- Return the pan to the heat and add butter, crushed garlic, and chopped jalapeños. Sauté for just 1 minute until fragrant.
- Sprinkle in the all-purpose flour and stir to create a roux. Cook for 1 minute.
- Gradually whisk in the fresh milk. Cook over medium heat, whisking constantly, until the sauce is beautifully thickened and smooth.
- Turn off the heat. Stir in the cream cheese until melted and fully incorporated, followed by grated mozzarella, salt, and pepper powder. Finally, fold in the crispy chopped bacon.
- Preheat your oven to 180°C (350°F).
- In an oven-proof pan, begin layering your masterpiece:
- First Layer: Spread the shredded chicken evenly across the bottom.
- Second Layer: Spoon the luscious cream cheese, bacon, and jalapeño mixture (the Popper Sauce) over the chicken.
- Third Layer: Top with lasagna sheets.
- Repeat these three layers until your pan is full.
- Top the final layer with a generous sprinkle of mozzarella cheese for an incredible, bubbly crust.
- Bake for 20-25 minutes, or until the sauce is bubbly throughout and the mozzarella topping is golden brown.
- Let it cool slightly before slicing and serving. Enjoy!
