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Creamy Honey Garlic Chicken Bacon Pasta with Jalapeño Popper Cheese Sauce

This creamy honey garlic chicken bacon pasta is tossed in a rich and spicy jalapeño popper cheese sauce. It’s a comforting, indulgent one-pan meal that’s perfect for weeknight dinners or special occasions.

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 lb chicken breast, diced
  • 8 oz bacon, diced
  • 12 oz penne or rotini pasta
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 fresh jalapeños, seeded and finely diced
  • 8 oz cream cheese, softened
  • 1 1/2 cups heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tablespoons honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the skillet.
  3. Add the olive oil and butter to the same skillet. Once the butter is melted, add the diced chicken. Season with salt, pepper, and smoked paprika. Cook until golden and cooked through, about 6-8 minutes. Remove and set aside.
  4. In the same skillet, add the minced garlic and jalapeños. Sauté for 1-2 minutes until fragrant.
  5. Reduce heat to low and add the softened cream cheese, stirring until melted and smooth.
  6. Gradually pour in the heavy cream, stirring constantly. Add the mozzarella and Parmesan, stirring until the cheese is melted and the sauce is smooth.
  7. Stir in the honey and Italian seasoning. Adjust seasoning with salt and pepper to taste.
  8. Return the cooked chicken and bacon to the skillet. Add the drained pasta and toss everything together until well coated in the sauce.
  9. Serve immediately, garnished with extra Parmesan or chopped jalapeños if desired.

Notes

For a spicier version, leave some seeds in the jalapeños. To make it ahead, store in the refrigerator and reheat gently with a splash of milk or cream.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 820 kcal
  • Sugar: 14 g
  • Fat: 52 g
  • Carbohydrates: 55 g
  • Protein: 38 g