Creamy Jalapeño Popper Pasta (Printable)

Creamy penne with roasted jalapeños, crispy bacon, and melted cheese blend. Spicy comfort food that's easy to prepare.

# 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 - 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

# Directions:

01 - Cook pasta in salted boiling water according to package directions until al dente. Drain and reserve.
02 - Place jalapeño slices 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 to paper towels to drain. Reserve 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 light roux.
06 - Gradually pour in milk while whisking constantly to prevent 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 fully melted. Season with salt to taste.
08 - Add roasted jalapeños and half the bacon to the sauce. Fold in the cooked pasta and toss until evenly coated.
09 - Serve immediately, topped with remaining bacon, toasted panko breadcrumbs, and fresh chives.

# Expert Tips:

01 -
  • It captures all the flavors of jalapeño poppers without the tedious stuffing and frying.
  • The roasted jalapeños add a smoky depth that canned or raw peppers just cant match.
  • Youre left with one skillet to clean and a dinner that feels like an indulgence.
  • Its creamy enough to satisfy comfort cravings but bold enough to keep things interesting.
02 -
  • Do not skip the broiling step for the jalapeños, raw peppers taste too sharp and can overpower the sauce.
  • Whisk the milk in gradually or you will end up with a lumpy mess that no amount of stirring will fix.
  • Use freshly shredded cheese instead of pre shredded, the anti caking agents in bagged cheese can make the sauce grainy.
  • If the sauce thickens too much, add a splash of pasta water or milk to loosen it back up.
03 -
  • Toast the panko in a dry skillet over medium heat, shaking it often, until it turns golden and smells nutty.
  • Reserve a cup of pasta water before draining, it can save a sauce that has become too thick.
  • Let the cream cheese sit at room temperature for ten minutes before adding it, cold chunks take forever to melt.
  • Taste the sauce before adding the pasta, it should be slightly over seasoned because the pasta will dilute it.
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