Creamy Jalapeño Popper Pasta (Printable)

Creamy pasta inspired by jalapeño poppers, combining roasted peppers, crispy bacon, and rich cheese sauce for ultimate comfort food.

# Ingredient List:

→ 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

# Steps:

01 - Bring a large pot of salted water to boil. Add penne or rotini and cook according to package directions until al dente. Drain and set aside.
02 - Arrange jalapeño slices on a baking sheet. Place under broiler on high heat for 3-4 minutes until lightly charred. Remove and set aside.
03 - In a large skillet over medium heat, cook chopped bacon until crispy, approximately 5-7 minutes. Transfer to paper towels to drain. Reserve 1 tablespoon of bacon fat in the skillet.
04 - Add chopped onion to the skillet with reserved bacon fat and cook for 2 minutes. Add minced garlic and cook for 1 minute more until fragrant.
05 - Stir in butter and allow it to melt completely. Whisk in flour and cook for 1 minute, stirring constantly to form a blonde roux without browning.
06 - Gradually pour in milk while whisking continuously to prevent lumps from forming. Bring to a gentle simmer and cook for approximately 3 minutes until thickened to coat the back of a spoon.
07 - Reduce heat to low. Whisk in softened 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 cooked bacon to the cheese sauce. Fold in the drained pasta and toss until evenly coated.
09 - Transfer to serving bowls or plates immediately. Top with remaining bacon, toasted panko breadcrumbs, and fresh chives if desired.

# Tips from the Pros:

01 -
  • It brings together everything you love about jalapeño poppers without the deep frying or finger food mess.
  • The creamy cheese sauce clings to every piece of pasta, delivering richness and heat in perfect balance.
  • You can dial the spice up or down depending on your mood or your crowd.
  • It comes together in under 45 minutes, making it ideal for weeknight indulgence.
02 -
  • Broiling the jalapeños is non-negotiable, it softens their heat and adds a smoky sweetness you can't get any other way.
  • Whisk the milk in slowly and constantly or you'll end up with a lumpy sauce that's impossible to fix.
  • Don't skip the reserved bacon fat, it adds a layer of flavor that butter alone can't replicate.
  • If your sauce looks too thick, thin it with a splash of pasta water or extra milk before tossing with the noodles.
03 -
  • Toast your panko in a dry skillet with a pinch of salt for extra crunch and flavor on top.
  • Use freshly shredded cheese instead of pre-shredded, it melts smoother and tastes infinitely better.
  • If you love garlic, double it, this dish can handle bold flavors without losing balance.
  • Pair this with a crisp Sauvignon Blanc or a cold lager to cut through the richness and complement the spice.
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