Save My neighbor knocked on the door one Tuesday evening with a plate of jalapeño poppers still warm from her oven, and I became instantly obsessed with that creamy, spicy, bacon-touched flavor. Weeks later, I was standing in my kitchen at dinnertime with half a rotisserie chicken, some bacon, and a wild idea: what if I turned that whole experience into pasta? The result was this dish, which has somehow become the meal I make when I want to feel like I'm doing something special without actually breaking a sweat.
I served this to my sister on a random Thursday when she was having a rough week, and watching her face light up when she tasted it reminded me why cooking for people matters. She asked for seconds without even asking what was in it, which tells you everything you need to know about how comforting this dish feels.
Ingredients
- Cooked shredded chicken (2 cups): Rotisserie chicken is your secret weapon here because it's already seasoned and tender, saving you actual time and effort.
- Bacon (6 slices, chopped): Don't skip this or use imitation bacon; the fat and smoky flavor are what make the whole dish sing.
- Short pasta (12 oz): Elbow macaroni or penne holds the sauce beautifully, but shells work nicely too if that's what you have.
- Fresh jalapeños (2-3, seeded and diced): Seeding them gives you heat without overwhelming the dish, though leaving a few seeds in is how you sneak extra spice to brave eaters.
- Yellow onion (1 small, finely chopped): The onion sweetness balances the heat and bacon richness, so don't skip it even though it seems simple.
- Garlic (2 cloves, minced): A minute of cooking is all it needs before the cream cheese goes in, or it can taste bitter and sharp.
- Cream cheese (4 oz, softened): This is the magic ingredient that creates that silky, restaurant-style sauce without needing heavy cream.
- Whole milk (1 cup): It keeps the sauce from becoming too thick and heavy, while still staying creamy and luxurious.
- Cheddar cheese (1 cup, shredded): Sharp cheddar adds more personality than mild, but use whatever you prefer.
- Monterey Jack cheese (½ cup, shredded): This cheese melts like butter and adds a subtle sweetness that mellows the jalapeño heat.
- Smoked paprika (½ tsp): It adds color and a whisper of smokiness that reminds you of the bacon even in every bite.
- Salt and black pepper: Taste as you go because the bacon and cheese are already quite salty.
- Fresh chives or green onions (optional garnish): A little brightness at the end cuts through the richness and feels thoughtful.
Instructions
- Get your water boiling and pasta cooking:
- Fill a large pot generously with water, add salt until it tastes like the sea, and bring it to a rolling boil before adding pasta. Cook until just al dente so it has a slight firmness when you bite it, then reserve a coffee cup of starchy pasta water before draining everything.
- Crisp up the bacon:
- In a large skillet over medium heat, let the bacon pieces cook until they're dark and crispy, which takes about 8 to 10 minutes of occasional stirring. Remove it with a slotted spoon and let it drain on a paper towel, leaving behind about a tablespoon of the rendered fat because that's liquid gold for flavor.
- Build your flavor base with vegetables:
- Add the chopped onion and diced jalapeños to that bacon fat and let them soften over medium heat for about 3 to 4 minutes, stirring occasionally so nothing sticks. Stir in the minced garlic and cook for just one minute more until everything smells incredibly fragrant.
- Create the creamy sauce foundation:
- Add the softened cream cheese directly to the skillet and stir constantly until it melts into a smooth base, which takes about 2 to 3 minutes. Pour in the milk gradually while whisking so you end up with a silky, lump-free sauce that coats the back of a spoon.
- Melt in the cheeses and season:
- Reduce the heat to medium-low and add both cheeses, stirring gently until they're completely melted and the sauce looks glossy. Season with smoked paprika, salt, and black pepper, then taste and adjust because your palate is the best guide.
- Bring it all together:
- Add the shredded chicken and about half of the cooked bacon to the sauce and let everything simmer very gently for 2 to 3 minutes until the chicken is heated through. Toss in the cooked pasta and add pasta water a little at a time until the sauce reaches the consistency you like, whether that's clinging to every piece or more pooled and creamy.
- Final taste and garnish:
- Give everything one more gentle stir, taste the whole thing again, and adjust salt and pepper if needed. Serve immediately in bowls topped with the remaining crispy bacon, fresh chives, and thin slices of jalapeño if you want to show off.
Save There's a moment right after everything comes together when you taste it and realize the heat, the richness, and the smoke are all in perfect conversation. That's when you know this dish is going to disappear from the bowls faster than you expected.
Making It Your Own
This recipe loves flexibility, so I've learned to treat it less like gospel and more like a template for your own preferences. If you want more heat, leave some of the jalapeño seeds in or add a tiny pinch of cayenne right before serving. For a lighter version, turkey bacon works beautifully and doesn't feel like you're sacrificing flavor at all.
Timing and Prep Strategy
The beautiful part about this dish is that almost every component can be prepped ahead, so you're really just assembling and cooking on weeknights when you're tired. Chop your vegetables and shred your cheese the morning of, and when you get home, you're genuinely only 25 minutes away from dinner. The hardest part is actually waiting for the water to boil.
Serving Suggestions and Final Touches
This pasta sings on its own, but I've discovered a few things that make it feel even more complete when people are sitting down. A fresh green salad on the side cuts through the richness beautifully, and crusty bread is essential for soaking up every drop of sauce. If you're feeling fancy, try toasting some breadcrumbs in a skillet with a little butter and sprinkling them on top for unexpected crunch.
- A squeeze of fresh lime juice over the top adds brightness without feeling out of place.
- Crispy fried onions or panko crumbs stirred in at the very last second add textural contrast that makes the dish more interesting.
- Save some of the pasta water even after serving because reheating with a splash of it brings the sauce right back to creamy perfection.
Save This is the kind of dish that reminds you why cooking at home is worth the small effort, and why weeknight dinners don't have to feel ordinary. Make it once and you'll understand why it keeps coming back to my table.
Recipe Help & FAQs
- → How spicy is this pasta dish?
The heat level is moderate and adjustable. Seeding the jalapeños keeps it family-friendly, while leaving some seeds kicks up the spice. You can also add cayenne for extra warmth.
- → Can I make this ahead of time?
The sauce thickens when chilled, so it's best enjoyed fresh. If reheating, warm gently with a splash of milk to restore the creamy consistency before tossing with pasta.
- → What pasta shapes work best?
Short pasta with ridges or tubes like penne, elbow macaroni, or cavatappi capture the creamy sauce beautifully. These shapes hold onto the cheese mixture in every bite.
- → Can I use pre-cooked chicken?
Absolutely. Rotisserie chicken or leftover cooked chicken works perfectly. Just shred it into bite-sized pieces before adding to the sauce in step six.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to three days. Reheat on the stove with a tablespoon of milk to bring back the smooth sauce texture.
- → Can I make this gluten-free?
Yes. Simply substitute your favorite gluten-free pasta for the traditional wheat variety. The sauce itself is naturally gluten-free when using cornstarch-free ingredients.