Pin My friend texted me a photo of jalapeño poppers at a restaurant with the caption "Why isn't this a pasta?" and honestly, it changed dinner at my house forever. That night I raided my fridge, threw together cream cheese, bacon, and those spicy peppers with some leftover rotisserie chicken, and what emerged was this ridiculously silky pasta that tastes like someone took the best part of an appetizer and made it a whole meal. The first bite made my eyes go wide—my partner asked what I'd done differently, and I realized I'd accidentally created something we'd be making constantly.
I made this for my book club last spring, and something unexpected happened—nobody touched the salad I'd also prepared. Four grown adults were just twirling forks through this pasta, passing the dish around, and debating whether the heat came from the jalapeños or the bacon smoke. One person asked for the recipe before dessert was even served, which honestly felt like the highest compliment my kitchen could receive.
Ingredients
- Cooked shredded chicken (2 cups): Use rotisserie chicken straight from the store if you're short on time—it's already seasoned and tender, and saves you a whole cooking step that honestly nobody has energy for on a Tuesday.
- Bacon (6 slices, chopped): The fat is where the magic lives, so don't drain it all away; leave about a tablespoon in the skillet to build your flavor base.
- Short pasta (12 oz): Penne or elbow macaroni work beautifully because they trap the sauce inside the tubes instead of letting it slide off.
- Fresh jalapeños (2–3, seeded and diced): Removing the seeds tames the heat if you're cooking for people who flinch at spice, but save a couple of seeds if you want that lingering warmth.
- Yellow onion (1 small, finely chopped): The sweetness here balances the heat and creates an underlying flavor you can't quite name but definitely notice if it's missing.
- Garlic (2 cloves, minced): Don't skip this or rush it; let those 60 seconds really happen so the garlic softens into the background instead of biting.
- Cream cheese (4 oz, softened): Softening it before you add it to the pan means it melts smoothly instead of forming weird lumps that take forever to break down.
- Whole milk (1 cup): The dairy here keeps everything silky; don't swap it for something lighter because the sauce will split and separate.
- Cheddar cheese (1 cup, shredded): Sharp cheddar gives you more flavor punch than mild, so go for that if your store has it.
- Monterey Jack cheese (½ cup, shredded): This melts beautifully and adds a subtle creaminess that cheddar alone can't quite achieve.
- Smoked paprika (½ tsp): This is what makes people ask what spice you used; it adds depth without heat.
- Salt and black pepper: Salt your pasta water generously because it's your only chance to season the pasta itself.
- Fresh chives or green onions for garnish: The brightness cuts through the richness and makes the whole dish feel less heavy than it actually is.
Instructions
- Get Your Pasta Going:
- Bring a large pot of salted water to a rolling boil and cook your pasta according to package directions until it's tender but still has a slight bite. Scoop out about half a cup of that starchy water before you drain—you'll use it to loosen your sauce later, and honestly it's the secret weapon that makes everything come together.
- Render That Bacon:
- Chop your bacon and place it in a large skillet over medium heat, letting it sizzle and pop until the edges turn dark and crispy. Once it's there, fish it out with a slotted spoon and set it on a paper towel, but leave about a tablespoon of that bacon fat behind because it's liquid gold for flavoring everything else.
- Build Your Flavor Base:
- Toss your chopped onion and diced jalapeños into that bacon fat and let them soften for a few minutes until the onion turns translucent and the jalapeños lose their raw edge. Add your minced garlic and cook just one more minute, stirring constantly so it doesn't burn and turn bitter.
- Create the Creamy Foundation:
- Drop in your softened cream cheese and stir it constantly until it melts into a smooth, glossy base. Slowly pour in your milk while whisking, creating a sauce that's silky and free of lumps.
- Melt in the Cheese:
- Add your shredded cheddar and Monterey Jack cheese in handfuls, stirring after each addition until it disappears completely. Once everything is melted and smooth, taste and season with your smoked paprika, salt, and black pepper—this is where you make it your own.
- Bring It All Together:
- Stir in your cooked chicken and half of that crispy bacon, letting everything warm through for a couple of minutes. Now add your drained pasta, tossing gently to coat every piece in that creamy sauce, adding pasta water a splash at a time until the consistency feels right to you.
- Taste and Adjust:
- Take a bite straight from the skillet and decide if it needs more seasoning or heat, because this is your last chance before plating.
- Plate and Garnish:
- Divide the pasta among bowls or plates, then top each one with the remaining bacon, a scatter of fresh chives, and a few thin slices of fresh jalapeño if you want that extra heat and color.
Pin 
Pin There's something about sitting at my kitchen counter with a bowl of this pasta, the steam rising up, and knowing that something so indulgent came from ingredients I actually had on hand. It turned into the dish I make when someone's had a rough week or when I want to feel like I've accomplished something in the kitchen without stressing myself out.
Heat Level Adjustments
The beauty of this dish is that you control the fire—leave those jalapeño seeds in if you want it spicy enough to make you reach for water, or remove every single seed if you're cooking for people who think black pepper is adventurous. I've also added a pinch of cayenne at the very end when I'm feeling bold, and it distributes better than if you mix it in earlier because you catch it all in one bite.
Shortcuts and Switches
Rotisserie chicken is genuinely your best friend here because it's already seasoned and shredded, which cuts your prep time in half. Turkey bacon works if you're looking for something lighter, though it won't give you quite the same smoky depth—I've also done half bacon, half pancetta when I wanted to feel fancy without committing to a full ingredient change.
Make It Your Own
This recipe is a foundation, not a rule, so feel free to add sun-dried tomatoes if you want sweetness, or crispy breadcrumbs on top for texture, or even swap the Monterey Jack for pepper jack if you want extra kick. The times I've made it slightly different are often the times I remember it the most, which tells me something about cooking—sometimes the best meals come from improvisation rather than perfection.
- Try toasted panko breadcrumbs sprinkled on top for a contrast that makes every bite interesting.
- A squeeze of fresh lime juice at the end brightens everything and cuts through the richness in unexpected ways.
- If you have leftover roasted vegetables, toss them in because they add color and nutrition without changing the flavor.
Pin 
Pin This pasta has become the thing I make when I want to feel like I've created something special but don't have hours to spend in the kitchen. It's comfort food that doesn't apologize for being rich, and it tastes even better as leftovers the next day.
Recipe Questions
- → Can I make this pasta ahead of time?
Yes, you can prepare the sauce components up to 24 hours in advance and store them separately. Reheat the sauce gently with a splash of milk before tossing with freshly cooked pasta. The dish reheats well the next day, though you may need to add a bit more milk to restore creaminess.
- → How can I reduce the spice level?
Start by removing all seeds and membranes from the jalapeños before dicing. You can also reduce the number of peppers to just one or two. For sensitive palates, substitute mild Anaheim peppers or omit the fresh peppers entirely, relying on the smoked paprika for gentle heat.
- → What other cheeses work in this sauce?
The cream cheese base is essential for texture, but you can vary the shredded cheeses. Try pepper jack for extra kick, Gruyère for nutty depth, or a Mexican blend for varied flavor. Avoid extremely soft cheeses as they may make the sauce too thin.
- → Can I use uncooked chicken?
Absolutely. Season boneless chicken breasts or thighs with salt and pepper, then pan-cook them in the bacon fat after removing the crispy bacon. Slice or shred the cooked chicken before adding to the sauce in step 6. This adds an extra layer of flavor.
- → Is this freezer-friendly?
The sauce freezes well for up to 3 months in airtight containers. However, pasta texture may suffer from freezing. For best results, freeze the sauce separately and cook fresh pasta when reheating. Thaw overnight in the refrigerator before warming gently on the stove.
- → What can I serve alongside this pasta?
A crisp green salad with vinaigrette cuts through the richness perfectly. Roasted or steamed vegetables like broccoli, asparagus, or green beans add color and nutrition. Garlic bread or crusty slices help soak up every drop of the luscious sauce.