Creamy Jalapeño Popper Pasta (Printer-Friendly)

A creamy pasta dish featuring roasted jalapeños, crispy bacon, and rich cheese sauce for spice-loving comfort food enthusiasts.

# 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 panko breadcrumbs, toasted
16 - 2 tablespoons chopped fresh chives

# How-To 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 onion to the skillet and sauté for 2 minutes. Add garlic and cook for 1 minute more.
05 - Stir in butter and let melt. Whisk in flour and cook for 1 minute to form a roux base.
06 - Gradually pour in milk, 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 - Transfer to serving plates and top with remaining bacon, toasted panko breadcrumbs, and chopped chives.

# Expert Advice:

01 -
  • It takes everything you love about jalapeño poppers and turns it into a full meal you can twirl on a fork.
  • The roasted jalapeños add smoky depth without overwhelming heat, so even pepper skeptics come back for seconds.
  • It comes together in under an hour, which means you can make it on a weeknight and still feel like you cooked something special.
  • The crispy bacon and toasted panko on top give you that textural contrast that makes every bite interesting.
02 -
  • Whisk the milk in slowly and constantly, or you'll end up with a lumpy sauce that's impossible to save.
  • Make sure the cream cheese is fully softened before adding it, or it won't melt smoothly into the sauce.
  • If the sauce gets too thick, add a splash of milk or reserved pasta water to loosen it up.
  • Roasting the jalapeños is not optional—it mellows the heat and adds a depth you can't get from raw peppers.
03 -
  • Toast the panko in a dry skillet for just a minute or two—it adds a nutty crunch that makes the dish feel restaurant quality.
  • Use freshly shredded cheese instead of pre-shredded, which has anti-caking agents that can make your sauce grainy.
  • Reserve a cup of pasta water before draining—it's the best way to adjust the sauce consistency without diluting the flavor.
  • Let the sauce sit for a minute after you turn off the heat, it'll thicken slightly and cling to the pasta even better.
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