Creamy Jalapeño Popper Chicken Pasta (Print View)

Tender chicken and crispy bacon in a luscious cream cheese sauce with fresh jalapeños, tossed with pasta and topped with melted cheddar and mozzarella.

# Components:

→ Proteins

01 - 2 cups cooked, shredded chicken (rotisserie or poached)
02 - 6 slices bacon, diced

→ Pasta

03 - 12 oz short pasta (elbow macaroni or penne)

→ Vegetables & Aromatics

04 - 2 fresh jalapeños, seeded and finely chopped
05 - 1 small yellow onion, finely diced
06 - 2 cloves garlic, minced

→ Dairy

07 - 8 oz cream cheese, softened and cubed
08 - 1 cup whole milk
09 - 1 cup shredded cheddar cheese
10 - 0.5 cup shredded mozzarella cheese

→ Pantry

11 - 1 tablespoon olive oil
12 - 1 teaspoon smoked paprika
13 - 0.5 teaspoon ground black pepper
14 - 0.5 teaspoon salt

→ Toppings (optional)

15 - 0.5 cup toasted panko breadcrumbs
16 - 2 tablespoons chopped fresh cilantro or parsley
17 - Extra jalapeño slices for garnish

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
02 - Heat a large skillet over medium heat. Add diced bacon and cook until crisp. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon fat in the pan.
03 - Add olive oil to the bacon fat in the skillet. Sauté onion and jalapeños for 3 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Lower heat to medium-low. Add cubed cream cheese and milk, stirring constantly until the cheese melts and forms a smooth sauce.
05 - Stir in cheddar cheese, mozzarella cheese, smoked paprika, black pepper, and salt. Mix until all cheese is melted and the sauce is creamy and smooth.
06 - Add shredded chicken, cooked pasta, and half of the cooked bacon to the sauce. Gently fold until everything is thoroughly coated and heated through.
07 - Taste and adjust seasoning as needed with additional salt and pepper.
08 - Transfer to serving dishes immediately. Top with remaining bacon, toasted panko breadcrumbs, extra jalapeño slices, and fresh herbs if desired.

# Expert Advice:

01 -
  • It tastes decadent and restaurant-quality but comes together faster than takeout.
  • The creamy sauce with its subtle heat feels sophisticated enough for guests, yet it's casual enough for a weeknight win.
02 -
  • Don't skip softening the cream cheese beforehand—cold cream cheese will seize up and create lumps that no amount of stirring can fix, which I learned the hard way one chaotic evening.
  • Keep the heat on medium-low when adding the cream cheese or it can break and separate, turning your sauce gritty instead of silky.
03 -
  • Reserve a cup of pasta water before draining—if your sauce seems too thick when it's done, whisk in a little pasta water to loosen it up without breaking the cheese.
  • Brown the bacon in the oven at 400 degrees on a lined sheet pan if you're cooking for a crowd; it's less messy and you can make more of it without standing over the stove.
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