Creamy Jalapeño Popper Pasta (Printable)

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

# What You 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 ounces cream cheese, softened
10 - 1 cup shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground black pepper
14 - Salt to taste

→ Garnish

15 - 1/4 cup toasted panko breadcrumbs
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 the butter and let it melt. Whisk in the flour and cook for 1 minute to form a roux.
06 - Gradually pour in the milk, whisking constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, approximately 3 minutes.
07 - Lower the heat and whisk in the cream cheese, cheddar, Monterey Jack, smoked paprika, and black pepper. Stir until smooth and melted. Add salt to taste.
08 - Add roasted jalapeños and half the bacon to the sauce. Stir in the cooked pasta and toss to coat evenly.
09 - Serve immediately, topped 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 dinner without the fiddly stuffing and frying.
  • The roasted jalapeños mellow out just enough to give you warmth and flavor without setting your mouth on fire.
  • You can have this on the table in forty minutes, which means it works for a weeknight but feels special enough for company.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • If you don't soften the cream cheese before adding it, you'll end up chasing little white lumps around the pan with your whisk, so let it sit out for twenty minutes before you start cooking.
  • The sauce will thicken as it sits, so if you're making this ahead, save a cup of pasta water to loosen it up when you reheat.
  • Roasting the jalapeños is non-negotiable, raw jalapeños turn the dish harsh and vegetal instead of warm and inviting.
  • Use freshly shredded cheese instead of pre-shredded, the anti-caking agents in bagged cheese can make your sauce grainy and sad.
03 -
  • Toast your panko in a dry skillet over medium heat for two minutes, shaking the pan often, and it'll turn golden and nutty instead of tasting like cardboard.
  • If you want an extra layer of flavor, toss a pinch of cayenne into the cheese sauce, it'll add warmth without identifiable heat.
  • Cook your pasta one minute less than the package says, it'll finish cooking in the sauce and soak up all that cheesy goodness without turning mushy.
  • Save a mugful of pasta water before you drain, that starchy liquid is magic for thinning out a sauce that got too thick.
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