Creamy Jalapeño Chicken Pasta (Printable Version)

Rich, indulgent pasta with chicken, bacon, and spicy cream cheese sauce

# Ingredient List:

→ 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 - 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, plus more to taste

→ Topping

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

# Directions:

01 - Cook the 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 garlic and cook for 1 minute.
04 - Lower heat to medium-low. Add cream cheese and milk, stirring until the cheese melts and forms a smooth sauce.
05 - Stir in cheddar, mozzarella, smoked paprika, black pepper, and salt. Mix until the cheese is melted and the sauce is creamy.
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 for desired flavor balance.
08 - Transfer to serving dishes immediately, topped with remaining bacon, toasted panko breadcrumbs, extra jalapeño slices, and fresh herbs if desired.

# Expert Advice:

01 -
  • That bacon-and-cream cheese combination hits different when it's melted into every bite of pasta.
  • You can use rotisserie chicken from the store and still feel like you made something genuinely impressive.
  • It's got that spicy kick from jalapeños without being overwhelming, so even friends who claim they don't like heat usually ask for seconds.
02 -
  • Don't use block cream cheese straight from the fridge—it won't melt smoothly and you'll end up with grainy streaks in your sauce.
  • The moment you add the pasta to the sauce is the moment to stop second-guessing yourself; fold it gently and trust that it's going to come together.
03 -
  • Make sure your cream cheese is actually softened before you add it—cold cream cheese will seize up and won't melt into a smooth sauce, and you'll be standing there stirring for way longer than necessary.
  • If your sauce breaks or looks separated, add a splash of milk and stir over low heat until it comes back together.
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