Jalapeño Popper Pasta

Preheat your oven to 350°F and lightly grease a 3‑quart baking dish. Cook 4 cups of pasta, rotini or elbow noodles work especially well, until al dente.

In a small bowl, melt 2 tablespoons of butter. Add 1/2 cup of Panko breadcrumbs and stir until fully coated, then set aside. This buttery topping gives the jalapeño popper pasta its signature golden crunch.

Dice 8 slices of bacon, then cook it in a large pan over medium heat, stirring occasionally, until it’s golden and nearly crisp. This adds the smoky, savory flavor that makes jalapeño popper pasta so irresistible.

Add 1 cup of diced onion and 5 stemmed, seeded, and diced jalapeños to the pan with the bacon. Cook over medium heat for 4–5 minutes, or until the vegetables soften and become fragrant. This builds the spicy, savory base that gives jalapeño popper pasta its signature flavor.

Stir in 1 teaspoon of salt and ½ teaspoon of black pepper, mixing until the seasoning is fully incorporated.

Stir 2 tablespoons of flour into the onion‑jalapeño mixture and cook for 1–2 minutes, allowing it to coat the vegetables and remove the raw flour taste. This step helps thicken the creamy jalapeño popper pasta sauce.

Pour in 1 cup of milk and 1 cup of chicken broth, stirring continuously until the sauce thickens slightly. This creates the creamy base that makes jalapeño popper pasta so rich and velvety.

Add 6 ounces of softened cream cheese, 1 cup of grated Monterey Jack cheese, and 1 cup of the sharp cheddar cheese. Stir continuously until all the cheeses are fully melted and the sauce becomes smooth, rich, and creamy.

Remove the pan from the heat and stir in the cooked and drained pasta, mixing until every piece is coated in the creamy, cheesy jalapeño popper sauce.

Spread the pasta mixture evenly into a 3‑quart baking dish. Top with the remaining 1 cup of sharp cheddar cheese, then sprinkle the buttery Panko breadcrumbs over the surface. Add sliced jalapeños on top for extra heat and color. Bake for 20–30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.

Allow the jalapeño popper pasta to cool for 10 minutes before serving.

Enjoy!

Love dishes with peppers? Here are a few of our favorites:

• Unstuffed Anaheim Peppers Sausage Skillet
• Jalapeno Ham & Cheese Scalloped Potatoes
• Picante Chicken Bake
• Green Chile Chicken Enchilada Casserole
• Ground Beef Enchilada Casserole
• Chile Relleno Casserole
• Macaroni and Cheese 🧀