Creamy Jalapeño Popper Pasta (Printable)

A creamy pasta dish inspired by jalapeño poppers with roasted jalapeños, crispy bacon, and rich cheese sauce.

# What You’ll Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Bacon

02 - 6 slices bacon, chopped

→ Vegetables

03 - 4 large jalapeños, halved, seeded, and sliced
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped

→ Cheese Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 4 oz cream cheese, softened
10 - 1 cup shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground black pepper
14 - Salt, to taste

→ Garnish

15 - 1/4 cup toasted panko breadcrumbs
16 - 2 tablespoons chopped fresh chives

# Steps:

01 - Cook pasta in salted boiling water according to package directions until al dente. Drain and reserve.
02 - Place sliced jalapeños on a baking sheet and broil on high for 3-4 minutes until lightly charred. Set aside.
03 - In a large skillet over medium heat, cook chopped bacon until crispy. Remove and drain on paper towels, reserving 1 tablespoon bacon fat in the skillet.
04 - Add chopped onion to the skillet and sauté for 2 minutes. Add minced garlic and cook for 1 minute more.
05 - Stir in butter and allow to melt. Whisk in flour and cook for 1 minute to form a roux base.
06 - Gradually pour in milk while whisking constantly to prevent lumps. Bring to a gentle simmer and cook until thickened, approximately 3 minutes.
07 - Reduce heat to low and whisk in cream cheese, cheddar, Monterey Jack, smoked paprika, and black pepper. Stir until smooth and fully melted. Season with salt to taste.
08 - Add roasted jalapeños and half the cooked bacon to the sauce. Stir in the cooked pasta and toss to coat evenly.
09 - Transfer to serving bowls and garnish with remaining bacon, toasted panko breadcrumbs, and fresh chives.

# Expert Advice:

01 -
  • It brings all the creamy, spicy, smoky flavors of jalapeño poppers into a hearty main dish that actually fills you up.
  • The bacon fat adds a depth you cannot replicate with oil, and the roasted jalapeños lose their harsh bite but keep their character.
  • You can have this on the table in 40 minutes, which makes it perfect for weeknights when you want something impressive without the fuss.
  • Leftovers reheat beautifully, and the flavors deepen overnight in the fridge.
02 -
  • Do not skip roasting the jalapeños, because raw ones will overpower the dish and make it too sharp instead of pleasantly spicy.
  • Whisk the milk in slowly and keep the heat moderate, or the sauce will break and turn grainy instead of smooth.
  • Taste before you salt, because between the bacon, cheese, and pasta water, you might not need any extra.
03 -
  • Reserve a cup of pasta cooking water before draining, because a splash of that starchy liquid can rescue a sauce that is too thick or help it cling better to the noodles.
  • Toast your panko in a dry skillet with a tiny bit of butter until golden, because plain breadcrumbs will not give you the same satisfying crunch.
  • Let the cream cheese sit at room temperature for 10 minutes before adding it to the sauce, because cold cream cheese takes forever to melt and can leave lumps.
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