Creamy Jalapeño Chicken Pasta (Print Version)

Savory bacon and chicken in a rich jalapeño cream cheese sauce over perfectly cooked pasta.

# What You'll Need:

→ Proteins

01 - 2 cups cooked shredded chicken, rotisserie or poached
02 - 6 slices bacon, chopped

→ Pasta

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

→ Vegetables and Aromatics

04 - 2 to 3 fresh jalapeños, seeded and diced
05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced

→ Dairy and Cheese

07 - 4 ounces cream cheese, softened
08 - 1 cup whole milk
09 - 1 cup shredded cheddar cheese
10 - 1/2 cup shredded Monterey Jack cheese

→ Seasonings

11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt, plus additional for pasta water
13 - 1/4 teaspoon black pepper

→ Optional Garnishes

14 - 2 tablespoons chopped fresh chives or green onions
15 - Fresh jalapeño slices

# How To:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - 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.
03 - Add the chopped onion and diced jalapeños to the skillet. Sauté for 3 to 4 minutes until softened. Stir in the garlic and cook 1 minute more.
04 - Add the softened cream cheese, stirring until melted and smooth. Pour in the milk gradually, whisking to create a creamy sauce.
05 - Stir in the cheddar and Monterey Jack cheeses until melted and sauce is smooth. Season with smoked paprika, salt, and pepper.
06 - Add the shredded chicken and half of the cooked bacon to the sauce. Simmer gently for 2 to 3 minutes until heated through.
07 - Toss in the cooked pasta, adding reserved pasta water as needed to loosen the sauce to your preferred consistency.
08 - Taste and adjust seasoning if needed.
09 - Serve hot, garnished with remaining bacon, chopped chives or green onions, and extra jalapeño slices if desired.

# Expert Tips:

01 -
  • It tastes like a loaded appetizer got transformed into something you can actually make on a weeknight without stress.
  • The smoky bacon fat does half the work, building flavor before you even add the cheese sauce.
  • You can dial the heat up or down depending on who's eating, making it perfect for mixed crowds.
02 -
  • Don't let the sauce boil once you add cream cheese—it'll break and get grainy, so keep heat at medium and stir gently.
  • The pasta water is your secret weapon for getting the sauce consistency perfect, since pasta continues releasing starch and the sauce will thicken as it sits.
03 -
  • Cook your pasta one minute under package directions since it continues softening slightly once tossed with the hot sauce.
  • Let cream cheese soften on the counter for 15 minutes before cooking so it melts smoothly without creating lumps in your sauce.
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