Jalapeño Popper Chicken Pasta Salad takes the creamy, cheesy flavor people love in jalapeño poppers and turns it into a filling main dish.
You get protein rotini, chicken breast, turkey bacon, cheddar cheese, celery, green onions, and two types of jalapeños in every serving.
The dressing uses Greek yogurt, reduced-fat cream cheese, and light mayonnaise, so it stays creamy without feeling overly heavy. Pickled jalapeño juice and lime add enough acidity to balance the cheese and bacon.
Serve this cold pasta salad for lunch, dinner, meal prep, cookouts, or potlucks. It also travels well in a covered container, which makes it handy when you need something you can prepare ahead.
A large mixing bowl gives you enough room to coat the pasta without spilling it over the sides. A wire whisk helps smooth the cream cheese into the dressing.
Why You’ll Love This Jalapeño Popper Chicken Pasta Salad
High Protein
Each serving has 26 grams of protein, making this a filling option for lunch or dinner.
Made for Meal Prep
The pasta salad needs time to chill, so making it ahead works well. Portion it into containers for lunches during the week.
Creamy Jalapeño Popper Flavor
Cream cheese, cheddar, bacon, and jalapeños give the pasta salad the familiar flavor of jalapeño poppers.
Fresh and Pickled Jalapeños
Fresh jalapeños add a crisp texture while pickled jalapeños add tang. Using both gives the salad more depth without relying on one type of pepper.
Good for Potlucks
This cold pasta salad can be prepared ahead and served straight from the refrigerator, making it useful for potlucks, cookouts, and parties.
Ingredient Substitutions
Regular Rotini
Regular rotini can replace protein rotini. The finished salad will have less protein per serving.
Cooked Turkey
Chopped cooked turkey can replace the chicken breast.
Regular Bacon
Cooked regular bacon can replace turkey bacon.
Monterey Jack Cheese
Shredded Monterey Jack can replace the cheddar for a milder cheese flavor.
Plain Greek Yogurt
Low-fat Greek yogurt can replace nonfat Greek yogurt.
Fresh Jalapeños
If you want less heat, use one fresh jalapeño instead of two. Removing the seeds and inner membranes also reduces some of the heat.
Pickled Jalapeño Juice
If you need additional liquid after chilling, water can be used instead of extra pickled jalapeño juice.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Jalapeño Popper Chicken Pasta Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 8 ounces protein rotini pasta
- 2 cups cooked chicken breast chopped
- 4 strips turkey bacon cooked and chopped
- ¾ cup reduced-fat shredded cheddar cheese
- ½ cup celery finely chopped
- ⅓ cup sliced green onions
- 2 medium jalapeno peppers seeded and finely chopped
- ¼ cup pickled jalapeños chopped
Jalapeño Popper Dressing:
- ½ cup plain nonfat greek yogurt
- 3 ounces reduced-fat cream cheese softened
- 2 tablespoon light Mayonnaise
- 2 tablespoon pickled jalapeño juice
- 1 tablespoon fresh lime juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon water (if needed)
Instructions
- In a large pot, cook the rotini pasta according to the package directions.
- Drain the pasta in a colander. Rinse the pasta under cold water. Drain well.
- In a small mixing bowl, add the Greek yogurt, cream cheese, light mayonnaise, pickled jalapeño juice, lime juice, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Using a wire whisk, mix until smooth.
- In a large mixing bowl, add the cooled pasta, chicken, turkey bacon, cheddar cheese, celery, green onions, fresh jalapeños, and pickled jalapeños.
- Pour the dressing over the pasta mixture.
- Stir until the ingredients are evenly coated.
- Cover the bowl. Refrigerate for at least 1 hour.
- Stir the pasta salad before serving.
Notes
Tips and Tricks
Let the cream cheese soften – Softened cream cheese mixes into the yogurt more evenly and helps prevent small cream cheese lumps in the dressing. Chop the mix-ins fairly small – Smaller pieces of chicken, bacon, celery, and jalapeño spread through the pasta salad more evenly. Adjust the heat level – Jalapeños vary in heat. Taste a small piece before adding them if you prefer a milder pasta salad. Keep a little pickled jalapeño juice – Save some juice from the jar in case the pasta absorbs moisture while chilling. It can loosen the dressing while adding more tang.Storing
Refrigerate – Store the pasta salad in an airtight container in the refrigerator for up to 3 to 4 days. Before serving – Stir the pasta salad after refrigeration. If the dressing has thickened, add a small amount of water or pickled jalapeño juice until it reaches the consistency you prefer,Nutrition
Shop My Kitchen Favorites
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like
