Creamy Jalapeño Popper Pasta (Printable)

Creamy pasta with roasted jalapeños, crispy bacon, and melted cheese sauce. Spicy, savory comfort food in under 45 minutes.

# 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 - 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

# Directions:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
02 - Arrange jalapeño slices on a baking sheet. 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 bacon and drain on paper towels. Reserve 1 tablespoon bacon fat in the skillet.
04 - Add chopped onion to the skillet with reserved bacon fat 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 smooth 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 - Reduce heat to low. 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 bacon to the sauce. Stir in cooked pasta and toss until evenly coated.
09 - Transfer to serving dishes immediately. Top with remaining bacon, toasted panko breadcrumbs, and chopped chives.

# Expert Suggestions:

01 -
  • It captures all the flavors of jalapeño poppers without the frying or fuss, just pure creamy indulgence in pasta form.
  • The roasted jalapeños bring smoky heat that melts perfectly into the cheese sauce, making every bite both comforting and exciting.
  • It comes together in under an hour and uses one skillet for the sauce, so cleanup is mercifully quick.
  • The crispy bacon and toasted panko on top add crunch that contrasts beautifully with the silky pasta.
02 -
  • If you skip seeding the jalapeños, the dish can go from pleasantly spicy to painfully hot, so take the extra minute to scrape out those membranes.
  • Whisk the milk into the roux slowly and constantly, or you'll end up with a lumpy sauce that no amount of stirring will fix.
  • Don't let the cheese sauce boil once you've added the cheese, or it can break and turn grainy instead of smooth.
  • Toast the panko separately in a dry skillet until golden, it only takes two minutes and makes a huge difference in texture.
03 -
  • Reserve a cup of pasta water before draining, and add a splash to the sauce if it gets too thick when you toss everything together.
  • Use freshly shredded cheese instead of pre shredded, it melts smoother and doesn't have the anti caking agents that can make the sauce gritty.
  • If you love extra crunch, double the panko and toast it with a little melted butter and a pinch of smoked paprika.
  • Roast the jalapeños until you see dark blistered spots, that char is where the flavor lives.
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