Creamy Jalapeño Popper Pasta (Printable)

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

# 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 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 - ½ teaspoon smoked paprika
13 - ¼ teaspoon ground black pepper
14 - Salt to taste

→ Garnish

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

# How To Make It:

01 - Cook pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
02 - Place jalapeño slices on a baking sheet and broil on high for 3 to 4 minutes until lightly charred. Set aside.
03 - In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon and drain on paper towels. Reserve 1 tablespoon bacon fat in the skillet.
04 - Add onion to the skillet and sauté for 2 minutes. Add minced garlic and cook for 1 minute more.
05 - Stir in butter and let it melt. Whisk in flour and cook for 1 minute to form a roux.
06 - Gradually pour in milk while whisking constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, approximately 3 minutes.
07 - Lower heat and whisk in cream cheese, cheddar, Monterey Jack, smoked paprika, and black pepper. Stir until smooth and 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 - Serve immediately, topped with remaining bacon, toasted panko breadcrumbs, and chopped chives.

# Expert Hints:

01 -
  • It delivers all the creamy, smoky, spicy joy of jalapeño poppers without the deep frying hassle.
  • The bacon fat adds a depth you simply cannot replicate with olive oil alone.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • You can dial the heat up or down depending on who is at your table.
02 -
  • Do not skip roasting the jalapeños, raw ones can be aggressively spicy and lack the depth that charring brings.
  • Whisk constantly when adding the milk or you will end up with clumps of flour that ruin the texture.
  • Let the cream cheese soften at room temperature before adding it, cold chunks will not melt smoothly into the sauce.
  • Taste before you salt, the bacon and cheeses are already salty and you might not need much more.
03 -
  • Toast your panko in a dry skillet with a pinch of salt until golden, it only takes two minutes and adds so much texture.
  • Use freshly shredded cheese instead of pre-shredded, the anti-caking agents in bagged cheese can make your sauce gritty.
  • If you want to prep ahead, roast the jalapeños and cook the bacon in the morning, then finish the dish right before dinner.
  • A squeeze of lime juice over the finished pasta adds a bright note that cuts through the richness beautifully.
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