Creamy Jalapeño Popper Pasta (Printable)

Creamy penne with roasted jalapeños, crispy bacon, and rich cheese sauce—a delicious spicy comfort dish.

# 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
02 - While pasta cooks, arrange jalapeño slices on a baking sheet. Place under the broiler on high heat for 3 to 4 minutes until lightly charred. Transfer to a plate.
03 - In a large skillet over medium heat, cook chopped bacon until crispy, approximately 5 to 7 minutes. Remove bacon with a slotted spoon 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 until fragrant.
05 - Stir in butter and allow to melt completely. Whisk in all-purpose flour and cook for 1 minute, stirring constantly to form a paste-like roux.
06 - Gradually pour milk into the roux while whisking constantly to prevent lumps from forming. Bring to a gentle simmer and cook for approximately 3 minutes until sauce thickens and coats the back of a spoon.
07 - Reduce heat to low. Whisk in softened cream cheese, cheddar cheese, and Monterey Jack cheese, stirring until completely smooth and melted. Add smoked paprika and ground black pepper. Season with salt to taste.
08 - Add roasted jalapeños and half of the cooked bacon to the cheese sauce. Fold in cooked pasta and toss gently until evenly coated with sauce.
09 - Transfer to serving bowls immediately. Top with remaining bacon, toasted panko breadcrumbs, and fresh chives if desired.

# Expert Tips:

01 -
  • It tastes like the best jalapeño popper you've ever had, but in pasta form and way more satisfying.
  • The roasted jalapeños lose their sharp bite and turn sweet and smoky under the broiler.
  • You get creamy comfort food with just enough kick to keep things interesting.
  • It comes together in under 45 minutes, which means it's doable on a random Wednesday.
02 -
  • If you skip seeding the jalapeños, you'll end up with a dish that's way too hot for most people, even spice lovers.
  • Don't let the sauce boil hard once the cheese goes in or it can break and turn grainy.
  • Reserve a little pasta water before draining, it's a lifesaver if your sauce gets too thick.
  • Toast the panko in a dry skillet for just a minute or two, they go from golden to burnt fast.
03 -
  • Use block cheese and shred it yourself, pre-shredded cheese has coatings that make the sauce grainy.
  • Let the cream cheese sit at room temperature for 20 minutes before you start, it melts in way faster.
  • If you want restaurant-level presentation, broil the finished pasta in individual oven-safe bowls with extra cheese on top until bubbly.
  • A squeeze of fresh lime juice right before serving brightens the whole dish and cuts through the richness.
Go Back