Creamy Jalapeño Popper Pasta (Printable)

Creamy penne tossed with roasted jalapeños, bacon, and rich cheddar-Monterey Jack sauce for spicy comfort food bliss.

# What You 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 tbsp unsalted butter
07 - 2 tbsp 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 - ½ tsp smoked paprika
13 - ¼ tsp ground black pepper
14 - Salt, to taste

→ Garnish

15 - ¼ cup toasted panko breadcrumbs
16 - 2 tbsp chopped fresh chives

# How To Make:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
02 - While pasta cooks, arrange jalapeño slices on a baking sheet. Place under the broiler on high heat for 3 to 4 minutes until lightly charred. Remove and set aside.
03 - In a large skillet over medium heat, cook chopped bacon until crispy, approximately 5 to 7 minutes. Transfer to paper towels to drain. Reserve 1 tbsp bacon fat in the skillet.
04 - Add onion to the skillet with reserved bacon fat and sauté for 2 minutes. Add minced garlic and cook for 1 minute longer.
05 - Stir in butter and allow to melt completely. Whisk in flour and cook for 1 minute to create a roux base.
06 - Gradually pour milk into the roux while whisking constantly to prevent lumps. Bring to a gentle simmer and cook until thickened, approximately 3 minutes.
07 - Reduce heat to low. Whisk in cream cheese, cheddar, and Monterey Jack cheese until smooth and fully melted. Season with smoked paprika, black pepper, and salt to taste.
08 - Fold roasted jalapeños and half of the crispy bacon into the cheese sauce. Add cooked pasta and toss until evenly coated.
09 - Transfer to serving bowls or plates immediately. Top with remaining bacon, toasted panko breadcrumbs, and fresh chives.

# Expert Advice:

01 -
  • It delivers all the creamy, spicy, smoky flavors of jalapeño poppers without the frying or fuss.
  • The cheese sauce clings to every piece of pasta, making each bite ridiculously satisfying.
  • You can adjust the heat level easily by adding or removing jalapeño seeds.
  • It comes together in under 45 minutes, perfect for busy weeknights or lazy weekends.
02 -
  • Whisk the milk in slowly and keep stirring, or you'll end up with a lumpy sauce that's impossible to fix.
  • Let the cream cheese soften at room temperature before adding it, otherwise it won't melt smoothly into the sauce.
  • Taste the jalapeños before adding them all, some batches are much hotter than others and you can always add more heat but you can't take it away.
  • Don't skip toasting the panko, raw breadcrumbs will turn soggy in the sauce and lose their purpose entirely.
03 -
  • Reserve a cup of pasta water before draining, it's a lifesaver if your sauce gets too thick and needs loosening.
  • Use freshly shredded cheese instead of pre-shredded, it melts smoother and doesn't have the anti-caking agents that can make your sauce grainy.
  • Toast the panko in a dry skillet over medium heat for a few minutes, watching closely so it doesn't burn.
  • Let the pasta rest for a minute or two before serving so the sauce can thicken slightly and cling better to each piece.
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