Creamy jalapeño ranch pasta is rich, tangy, and just spicy enough to wake up your weeknight dinner routine. The sauce coats the noodles in a thick creamy sauce that will have you asking for seconds.
You’ll blend fresh jalapeños and cilantro with tomatillo salsa verde for a vibrant green purée, then fold that into a creamy ranch base with heavy cream, sour cream, and cream cheese. Everything comes together in under 30 minutes, and it’s easy to adjust the spice level to taste. Serve it as a quick vegetarian pasta or pair it with grilled chicken or shrimp.
If you like spicy pasta recipes, try my creamy chipotle chicken pasta next.
Recipe Highlights
- 30-minute meal: The whole recipe is quick and easy, ready in under 30 minutes.
- Spicy and creamy: The sauce is rich and creamy with just the right amount of heat.
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Ingredients
- Pasta: Use your favorite shape that holds sauce well, like penne, rotini, or cellentani (pictured).
- Jalapeños: Fresh jalapeños give this dish its signature heat and flavor.
- Fresh cilantro: Adds bright, herby depth and color to the sauce.
- Tomatillo salsa verde: A tangy and mild salsa.
- Cream cheese: Softened to room temp and cubed so it melts smoothly into the sauce.
- Sour cream: Mellows out the heat with creaminess and a little tang.
- Heavy cream: The base of the sauce, giving it richness and body.
- Dry ranch seasoning mix: A shortcut to big flavor with herbs and spices.
See the recipe card for quantities.
Instructions
Boil the pasta in salted water according to package instructions. Reserve ¼ cup pasta water, then drain and set aside.
In a blender or food processor, combine deseeded jalapeños, cilantro, and tomatillo salsa verde. Blend until smooth.
In a saucepan over medium heat, add the heavy cream and warm it gently until it is hot but not boiling. Then add the softened cream cheese cubes, whisking continuously until fully melted and smooth. If needed, reduce the heat to medium-low to prevent scorching.
Stir in the ranch seasoning and jalapeño cilantro purée. Bring to a simmer over medium heat, then reduce to low heat, stirring frequently until the sauce is heated through and slightly thickened, about 2 to 3 minutes.
Remove the sauce from the heat and stir in the sour cream until smooth and creamy.
Add the cooked pasta to the sauce and toss to coat. Thin with reserved pasta water if desired, a little at a time, until you reach your preferred consistency.
Serve warm. Top with additional cilantro.
Substitutions
- Pasta: Any short pasta shape works, or try it with spaghetti or fettuccine for a fun twist.
- Fresh jalapeño: You can use pickled jalapeño peppers for a slightly tangier flavor. Start with a half cup.
- Cilantro: If you’re not a fan, you can omit the herbs
- Cream cheese: Neufchâtel can be used.
- Sour cream: Greek yogurt works as a lighter alternative.
- Heavy cream: Half-and-half works, though the sauce will be slightly thinner.
- Ranch seasoning: Use a homemade ranch mix if you prefer to avoid the packet.
Equipment
For the pasta, you will need a large pot and a colander, and for the sauce, you will need a food processor or blender and a medium saucepan.
Behind the Recipe
This is loosely inspired by Chuy’s creamy jalapeño dip, which I’ve always loved. I turned it into a pasta dish because I wanted something comforting, quick, and full of personality. Even my adventurous toddler enjoys it—he calls it spicy pasta.
My top tips: Start with fewer jalapeños so you can control the heat, and make sure your cream cheese is at room temperature so it melts smoothly into the sauce.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes. Use fewer jalapeños and remove all the seeds.
You can, but it will change the flavor slightly. Pickled jalapeños are tangier, and they may make the sauce a bit more acidic. If using them, start with a smaller amount and adjust to taste.
📖 Recipe
Creamy Jalapeño Ranch Pasta
Video
Ingredients
- 8 oz pasta
- 2-3 medium jalapeños seeds removed*
- ½ cup mild tomatillo salsa verde
- ¼ cup fresh cilantro tightly packed
- ½ cup heavy cream
- 4 oz cream cheese softened and cubed
- 1 ½ tablespoons dry ranch seasoning mix
- ½ cup sour cream
- salt and pepper to taste
Instructions
- Boil the pasta in salted water according to package instructions. Reserve ¼ cup pasta water, then drain and set aside.
- In a blender or food processor, combine deseeded jalapeños, cilantro, and tomatillo salsa verde. Blend until smooth.
- In a saucepan over medium heat, add the heavy cream and warm it gently until it is hot but not boiling. Then add the softened cream cheese cubes, whisking continuously until fully melted and smooth. If needed, reduce the heat to medium-low to prevent scorching.
- Stir in the ranch seasoning and jalapeño cilantro purée. Bring to a simmer over medium heat, then reduce to low heat, stirring frequently until the sauce is heated through and slightly thickened, about 2 to 3 minutes.
- Remove the sauce from the heat and stir in the sour cream until smooth and creamy.
- Add the cooked pasta to the sauce and toss to coat. Thin with reserved pasta water if desired, a little at a time, until you reach your preferred consistency.
- Serve warm. Top with additional cilantro.
Notes
Nutrition
Food safety
- Handle jalapeños with care. Wash your hands and avoid touching your eyes!
- Refrigerate leftovers promptly. Store within two hours of cooking.
Related
Looking for other pasta recipes like this? Try these:
Kelsey Smith says
My jalapeño pasta recipe is creamy and spicy and delightful, and I hope you all love it. Please let me know what you think in the comments!