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Jalapeno Pepper Jelly Pasta in a white bowl with a marble backdrop. An orange fabric napkin is placed above and jalapeno pepper jelly and pasta to the left.
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Jalapeno Pepper Jelly Pasta

Jalapeño pepper jelly pasta made in the slow cooker with whole chicken breasts, M Salt, and jalapeño pepper jelly cooked on high for 2 hours, then shredded and stirred together with cream cheese into a sweet, spicy, creamy sauce. Tossed with Goodles rotini for extra protein. Five ingredients, five minutes of prep, and a dinner that tastes nothing like how easy it is to make.
Prep Time5 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 35 minutes
Course: dinner, main dish
Cuisine: American
Keyword: cream cheese, jalapeno pepper jelly, pasta, slow cooker
Servings: 6 people
Calories: 420kcal

Equipment

  • slow cooker
  • sauce pan

Ingredients

  • 8 oz rotini or other shape I like Goodles for the protein
  • 1½ lb organic chicken breast
  • 2 tsp M Salt or any salt, pepper and garlic powder blend
  • 5 oz Jalapeno Pepper Jelly
  • 8 oz organic cream cheese

Instructions

  • In a slow cooker place the 1½ lb organic chicken breast, sprinkle with 2 tsp M Salt and top the chicken breasts with 5 oz Jalapeno Pepper Jelly. Turn the slow cooker to high and place the lid on. Let cook for 2 hours.
  • Cook the pasta according to the directions and drain.
  • Using a wooden spoon, break up the chicken breast. Add in the 8 oz organic cream cheese. Mix together until the cream cheese is melted.
  • Add in the 8 oz rotini or other shape cooked and stir until combined.
  • Serve immediately with your favorite vegetable.

Notes

Room temperature cream cheese melts evenly without lumps. Pull it from the fridge 30 minutes ahead.
Cook time is flexible. The chicken holds well on warm for up to an hour past the 2-hour mark.
Time the pasta to finish at the same time as the shredding and cream cheese step. Don't let it sit and cool before going in.
Stir the cream cheese continuously for 2 to 3 minutes until fully smooth before adding pasta.
Make ahead: Store shredded chicken sauce without pasta up to 3 days. Toss with freshly cooked pasta when reheating.
Freeze: Shredded chicken sauce without pasta up to 2 months. Thaw overnight and add fresh pasta.
Too thick: Add a splash of pasta water or chicken broth to loosen.

Nutrition

Serving: 1person | Calories: 420kcal | Carbohydrates: 34g | Protein: 34g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 115mg | Sodium: 580mg | Potassium: 480mg | Fiber: 1g | Sugar: 10g | Vitamin C: 2mg | Calcium: 65mg | Iron: 1.5mg