Creamy Jalapeño Popper Chicken Pasta (Printable)

Rich, cheesy pasta with tender chicken, crispy bacon, and jalapeños in creamy sauce.

# What you need:

→ Proteins

01 - 2 cups cooked shredded chicken
02 - 6 slices bacon, diced

→ Pasta

03 - 12 ounces short pasta such as elbow macaroni or penne

→ Vegetables and Aromatics

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

→ Dairy

07 - 8 ounces cream cheese, softened and cubed
08 - 1 cup whole milk
09 - 1 cup shredded cheddar cheese
10 - 1/2 cup shredded mozzarella cheese

→ Pantry

11 - 1 tablespoon olive oil
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt

→ Topping

15 - 1/2 cup toasted panko breadcrumbs
16 - 2 tablespoons chopped fresh cilantro or parsley

# How to make it:

01 - Bring a large pot of salted water to boil. Add pasta and cook 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, approximately 5 to 7 minutes. 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 the diced onion and chopped jalapeños for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Lower heat to medium-low. Add cubed cream cheese and whole milk, stirring constantly until the cheese melts and forms a smooth, cohesive sauce.
05 - Stir in shredded cheddar cheese, shredded mozzarella cheese, smoked paprika, ground black pepper, and salt. Mix until all cheese is melted and the sauce achieves a creamy consistency.
06 - Add shredded chicken, cooked pasta, and half of the cooked bacon to the sauce. Gently fold until all ingredients are thoroughly coated and heated through.
07 - Taste the dish and adjust salt, pepper, and paprika as needed to achieve desired flavor balance.
08 - Transfer to serving dishes and immediately top with remaining bacon, toasted panko breadcrumbs, extra jalapeño slices, and fresh herbs.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-worthy but comes together faster than calling for delivery.
  • The heat from the jalapeños doesn't dominate, it whispers behind all that creamy, cheesy richness.
  • Bacon lovers will find their people in this pasta because there's no such thing as too much.
02 -
  • Soften your cream cheese before you start cooking or you'll end up with chunks in your sauce that refuse to melt smoothly, which I learned the hard way on a stressful weeknight.
  • Don't skip toasting the panko breadcrumbs in a dry skillet—it transforms them from soggy and forgettable to golden, crunchy, and essential to the final texture.
  • The heat from the jalapeños completely mellows when cooked in fat and cheese, so if you love spicy food, leave some seeds in or add a pinch of cayenne at the end.
03 -
  • Prep all your ingredients before you turn on the stove because this recipe moves quickly once it starts, and scrambling for a knife at the wrong moment ruins the flow.
  • Reserve a cup of pasta water before draining because a splash or two mixed into the sauce at the very end creates a silky, cohesive texture that rivals any restaurant version.
  • Make this dish right before serving because the sauce is best enjoyed while it's still steaming and at its creamiest—leftovers can be reheated gently on the stovetop with a splash of milk.
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