Save My coworker wouldn't stop raving about the jalapeño poppers she'd had at some gastropub, and I found myself oddly motivated to recreate that creamy, spicy magic at home—but in pasta form, because pasta fixes everything. The first time I made this, the kitchen smelled like bacon and roasted peppers, and my partner actually paused mid-conversation to ask what I was cooking. That's when I knew this dish had staying power.
I made this for a small dinner party last fall when someone mentioned they were tired of the same old chicken pasta, and watching people's faces light up when they tasted it was honestly better than any compliment I could've asked for. The bacon-cheese sauce clings to every piece of pasta in a way that feels almost luxurious, and the jalapeños give it just enough personality that nobody needs to ask for seconds—they just start helping themselves.
Ingredients
- Cooked shredded chicken (2 cups): Use rotisserie for zero effort, or poach your own if you want control over the seasoning and texture.
- Bacon (6 slices, chopped): Don't skip this—those rendered fat and crispy bits are where half the flavor lives.
- Short pasta (12 oz): Elbow macaroni or penne both work beautifully because they trap sauce in all their little crevices.
- Fresh jalapeños (2–3): Seed them unless you're brave, and remember that heat varies wildly depending on the pepper.
- Yellow onion (1 small, finely chopped): The foundation that makes everything taste like home cooking.
- Garlic (2 cloves, minced): Fresh garlic matters here because you'll taste it clearly in the sauce.
- Cream cheese (4 oz, softened): The secret to a silky sauce that doesn't break or separate.
- Whole milk (1 cup): Use full-fat for richness, or half-and-half if you're feeling decadent.
- Cheddar cheese (1 cup, shredded): Sharp cheddar adds more personality than mild, but use what you love.
- Monterey Jack cheese (½ cup, shredded): This adds a subtle creaminess and mild flavor that balances the heat.
- Smoked paprika (½ tsp): Those tiny specks give the sauce a depth that regular paprika simply doesn't.
- Salt and black pepper: Taste as you go because seasoning is where good cooking becomes great cooking.
Instructions
- Boil Your Pasta:
- Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil. Cook the pasta according to package directions until it's just tender, then drain it into a colander and set it aside, making sure you save about half a cup of that starchy water to loosen the sauce later.
- Crisp the Bacon:
- Drop the chopped bacon into a large skillet over medium heat and let it cook until the edges curl and it's deeply golden. Scoop it out with a slotted spoon and leave about a tablespoon of that precious bacon fat behind for the base of your sauce.
- Build Your Flavor Base:
- Add the chopped onion and diced jalapeños to the skillet with the bacon fat and let them soften for a few minutes, stirring occasionally so they don't stick. When they start to smell sweet and slightly caramelized, add the garlic and cook it for another minute until the aroma fills your kitchen.
- Create the Creamy Sauce:
- Drop the softened cream cheese into the skillet and stir gently until it melts into the vegetables, then slowly pour in the milk while whisking to keep everything smooth and lump-free. Watch it transform from chunky to silky—that's when you know it's working.
- Melt in the Cheese:
- Add both the cheddar and Monterey Jack cheeses, stirring constantly until they disappear into the sauce and it becomes glossy and beautiful. Season it with smoked paprika, salt, and pepper, tasting as you go to make sure it's balanced.
- Add Your Chicken:
- Stir in the shredded chicken and half of the crispy bacon, then let everything simmer gently for a couple of minutes so the flavors start holding hands. Don't let it boil aggressively or the sauce might get grainy.
- Bring It All Together:
- Toss the cooked pasta into the sauce and stir until every strand is coated, adding that reserved pasta water a splash at a time if the sauce feels too thick. The consistency should be creamy but not soupy.
- Taste and Adjust:
- Give it one final taste and add more salt, pepper, or heat if it needs it—this is your moment to make it exactly right.
- Plate and Garnish:
- Divide the pasta among bowls and top with the remaining crispy bacon, fresh chives, and sliced jalapeños if you want an extra pop of color and heat.
Save There's something deeply satisfying about serving comfort food that doesn't taste like you took shortcuts, and this pasta does that beautifully. My kitchen timer always goes off right when people are midway through their first bites, and by then I already know it's a win.
How to Customize This Dish
The skeleton of this recipe is flexible enough to bend to your tastes without losing its soul. I've added crispy breadcrumb topping when I wanted texture, swapped in smoked chicken once when I was feeling fancy, and even tried it with turkey bacon when a friend was cutting back on pork.
Storage and Make-Ahead Tips
Leftovers keep for about three days in an airtight container in the fridge, though the sauce might stiffen slightly when cold. Just reheat it gently in a skillet with a splash of milk, and it'll come back to life like it was just made. I don't recommend freezing this because the cream cheese doesn't always play nicely with freezing and thawing, but make-ahead prep is absolutely your friend.
Ways to Adjust the Heat Level
The beauty of controlling your own jalapeños means you're in charge of whether this whispers or shouts. Some people love leaving a few seeds in for seriousness, while others prefer adding a pinch of cayenne at the end so they can dial it in perfectly.
- Leave jalapeño seeds in for bolder heat, or remove them completely for something gentler.
- A tiny pinch of cayenne pepper mixed into the finished sauce gives you precise control over spice level.
- Fresh jalapeño slices on top let people add extra heat to their individual servings without committing the whole dish.
Save This is the kind of dish that reminds you why cooking at home matters—it's cheaper than takeout, tastes better, and fills your kitchen with a smell that no restaurant can deliver to your door. Make it for someone you love and watch what happens.
Recipe Guide
- → How spicy is this dish?
The heat level is moderate and adjustable. Seeding the jalapeños reduces the spice significantly. Leave some seeds in or add cayenne pepper for extra heat.
- → Can I make this ahead of time?
You can prepare the components in advance, but it's best assembled fresh. The sauce thickens when refrigerated, so add extra milk or pasta water when reheating.
- → What pasta shapes work best?
Short pasta like elbow macaroni, penne, or cavatappi catches the creamy sauce beautifully. The nooks and crannies hold onto the cheese sauce and bacon bits.
- → Can I use uncooked chicken?
Yes. Season and cook chicken breasts in the bacon fat before starting step 3, then shred and add back with the sauce. This adds even more flavor to the dish.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to restore the creamy consistency.
- → Can I make this lighter?
Substitute turkey bacon, use reduced-fat cream cheese and milk, or increase the vegetable ratio with more peppers and onions. The flavor remains satisfying.