Save Experience the ultimate fusion of a classic appetizer and a comforting main dish with this Creamy Jalapeño Popper Chicken Pasta. This rich and hearty meal captures everything you love about jalapeño poppers—tender chicken, smoky bacon, and a velvety cheese sauce—all tossed with perfectly cooked pasta. Each bite offers a satisfying balance of creamy textures and a subtle touch of heat, making it a guaranteed crowd-pleaser for busy weeknights.
Save This recipe is designed for ease without sacrificing flavor. By utilizing rotisserie chicken and a single skillet for the sauce, you can minimize cleanup while maximizing the depth of flavor. Whether you are hosting a casual dinner or looking for a new family favorite, this dish brings a spicy, cheesy kick to the table that is simply hard to resist.
Ingredients
- Proteins: 2 cups cooked shredded chicken (rotisserie or poached), 6 slices bacon, chopped
- Pasta: 12 oz (340 g) short pasta (such as elbow macaroni or penne)
- Vegetables & Aromatics: 2–3 fresh jalapeños, seeded and diced (adjust for desired heat), 1 small yellow onion, finely chopped, 2 cloves garlic, minced
- Dairy & Cheese: 4 oz (115 g) cream cheese, softened, 1 cup (240 ml) whole milk, 1 cup (100 g) shredded cheddar cheese, ½ cup (50 g) shredded Monterey Jack cheese
- Seasonings: ½ tsp smoked paprika, ½ tsp salt (plus more for pasta water), ¼ tsp black pepper
- Optional Garnishes: 2 tbsp chopped fresh chives or green onions, Sliced fresh jalapeño
Instructions
- Step 1
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Step 2
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the skillet.
- Step 3
- Add the chopped onion and diced jalapeños to the skillet. Sauté for 3–4 minutes until softened. Stir in the garlic and cook 1 minute more.
- Step 4
- Add the softened cream cheese, stirring until melted and smooth. Pour in the milk gradually, whisking to create a creamy sauce.
- Step 5
- Stir in the cheddar and Monterey Jack cheeses until melted and sauce is smooth. Season with smoked paprika, salt, and pepper.
- Step 6
- Add the shredded chicken and half of the cooked bacon to the sauce. Simmer gently for 2–3 minutes until heated through.
- Step 7
- Toss in the cooked pasta, adding reserved pasta water as needed to loosen the sauce to your preferred consistency.
- Step 8
- Taste and adjust seasoning if needed.
- Step 9
- Serve hot, garnished with remaining bacon, chopped chives or green onions, and extra jalapeño slices if desired.
Zusatztipps für die Zubereitung
To ensure the smoothest possible sauce, make sure your cream cheese is completely softened before adding it to the skillet. Gradually whisking in the milk helps prevent lumps. Always remember to save that splash of pasta water; the starch helps the sauce bind beautifully to your noodles.
Varianten und Anpassungen
If you prefer a lighter version, you can substitute turkey bacon for the standard pork slices. For those following a gluten-free diet, this recipe works perfectly with your favorite gluten-free short pasta. If you want to dial up the heat, leave some of the jalapeño seeds in the dice or add a pinch of cayenne pepper to the seasoning mix.
Serviervorschläge
This pasta is best served immediately while the cheese sauce is at its creamiest. Top each bowl with the reserved crispy bacon and fresh chives for a burst of color and texture. For an added layer of crunch, you can try topping the dish with a handful of toasted breadcrumbs just before serving.
Save With its bold flavors and simple preparation, this Creamy Jalapeño Popper Chicken Pasta is sure to become a staple in your recipe rotation. Enjoy the perfect blend of spice, smoke, and creaminess in every forkful.
Recipe FAQ
- → How spicy is this pasta?
The heat level is adjustable based on how you prepare the jalapeños. Seeding them removes most of the fire, leaving just a gentle warmth. For medium spice, keep some seeds. Add extra jalapeños or cayenne if you love it hot.
- → Can I make this ahead of time?
You can prepare the sauce and cook the pasta up to a day in advance. Store them separately in the refrigerator. Reheat the sauce gently on the stove, adding a splash of milk to restore creaminess, then toss with the pasta before serving.
- → What type of pasta works best?
Short pasta shapes with ridges or curves work wonderfully because they catch the creamy sauce. Elbow macaroni, penne, rotini, or cavatappi are excellent choices that hold onto every bit of cheese sauce.
- → Can I use raw chicken instead of cooked?
Yes, you can cook seasoned chicken breast pieces in the bacon fat after removing the crispy bacon. Cook until browned and cooked through, about 6-8 minutes, then proceed with the vegetables and sauce.
- → How do I store leftovers?
Store cooled pasta in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when cold—add a splash of milk when reheating on the stove or in the microwave to restore the creamy consistency.
- → Can I make this gluten-free?
Absolutely. Simply substitute your favorite gluten-free pasta for the regular variety. All other ingredients are naturally gluten-free, though always check labels on processed items like bacon and cheese to be certain.