Creamy Jalapeño Popper Pasta (Printable)

Creamy penne with roasted jalapeños, crispy bacon, and rich cheese sauce. Spicy comfort food ready in 40 minutes.

# Required Ingredients:

→ 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

# Preparation Steps:

01 - Cook pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
02 - Place jalapeño slices on a baking sheet and broil on high for 3 to 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 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 roux.
06 - Gradually pour in milk while whisking constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, approximately 3 minutes.
07 - Lower heat and 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 to coat evenly.
09 - Serve immediately topped with remaining bacon, toasted panko breadcrumbs, and chopped chives.

# Expert Suggestions:

01 -
  • It delivers all the addictive flavors of jalapeño poppers without the frying or fuss.
  • The creamy cheese sauce clings to every piece of pasta like it was meant to be there.
  • You can dial the heat up or down depending on who is sitting at your table.
  • It comes together in under an hour, which means you can make it on a Tuesday and still feel like you accomplished something special.
02 -
  • If you don't roast the jalapeños first, the raw heat can be overwhelming and the texture stays too firm.
  • Whisk the milk in gradually when making the roux or you'll end up with a lumpy sauce that never smooths out.
  • Add the cheese off the heat or over very low heat to prevent it from separating into a greasy mess.
  • Reserve a cup of pasta water before draining, just in case your sauce needs loosening later.
03 -
  • Toast your panko in a dry skillet for just a minute or two until golden, it adds a texture contrast that makes the dish feel more complete.
  • Taste your jalapeños before roasting, some are mild and sweet while others pack serious heat, and it's better to know before you commit.
  • Use freshly shredded cheese instead of pre shredded bags, the anti caking agents in bagged cheese can make your sauce grainy.
  • If your sauce thickens too much while sitting, whisk in a little pasta water or milk to bring it back to life.
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