Creamy Jalapeño Popper Chicken Pasta (Print)

Rich pasta with chicken, bacon, and jalapeños in creamy melted cheese sauce

# Components:

→ Proteins

01 - 2 cups cooked shredded chicken, rotisserie or poached
02 - 6 slices bacon, chopped

→ Pasta

03 - 12 ounces short pasta such as elbow macaroni or penne

→ Vegetables & Aromatics

04 - 2 to 3 fresh jalapeños, seeded and diced
05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced

→ Dairy & Cheese

07 - 4 ounces cream cheese, softened
08 - 1 cup whole milk
09 - 1 cup shredded cheddar cheese
10 - ½ cup shredded Monterey Jack cheese

→ Seasonings

11 - ½ teaspoon smoked paprika
12 - ½ teaspoon salt, plus additional for pasta water
13 - ¼ teaspoon black pepper

→ Optional Garnishes

14 - 2 tablespoons chopped fresh chives or green onions
15 - Sliced fresh jalapeño

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving approximately 1 tablespoon of bacon fat in the skillet.
03 - Add the chopped onion and diced jalapeños to the skillet. Sauté for 3 to 4 minutes until softened. Stir in the garlic and cook for 1 minute more.
04 - Add the softened cream cheese, stirring until melted and smooth. Pour in the milk gradually, whisking to create a creamy sauce.
05 - Stir in the cheddar and Monterey Jack cheeses until melted and sauce is smooth. Season with smoked paprika, salt, and pepper.
06 - Add the shredded chicken and half of the cooked bacon to the sauce. Simmer gently for 2 to 3 minutes until heated through.
07 - Toss in the cooked pasta, adding reserved pasta water as needed to loosen the sauce to your preferred consistency.
08 - Taste and adjust seasoning as needed.
09 - Serve hot, garnished with remaining bacon, chopped chives or green onions, and extra jalapeño slices if desired.

# Expert Advice:

01 -
  • It comes together in under 45 minutes but tastes like you've been simmering it all afternoon.
  • The creamy sauce clings to every strand of pasta in a way that feels almost decadent for a weeknight dinner.
  • That jalapeño heat builds gently instead of hitting you all at once, so even people who claim they don't like spice tend to come back for seconds.
02 -
  • Don't let your sauce boil once the cheese goes in, because high heat will cause the dairy to separate and you'll end up with a broken, grainy mess instead of something creamy—keep that heat at medium and stir frequently.
  • Reserve your pasta water before you drain because that starch is what helps the sauce cling to the noodles and creates that silky texture that feels restaurant-quality.
03 -
  • Soften your cream cheese on the counter for 20 minutes before you start cooking so it melts into the sauce smoothly instead of fighting you in the skillet.
  • Don't dump all your milk in at once—whisking it in gradually while stirring creates a sauce with better texture and prevents lumps that'll frustrate you.
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