# What You Need:
→ Proteins
01 - 2 cups cooked shredded chicken, rotisserie or poached
02 - 6 slices bacon, chopped
→ Pasta
03 - 12 oz short pasta such as elbow macaroni or penne
→ Vegetables and Aromatics
04 - 2 to 3 fresh jalapeños, seeded and diced
05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced
→ Dairy and Cheese
07 - 4 oz cream cheese, softened
08 - 1 cup whole milk
09 - 1 cup shredded cheddar cheese
10 - 1/2 cup shredded Monterey Jack cheese
→ Seasonings
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt, plus additional for pasta water
13 - 1/4 teaspoon black pepper
→ Optional Garnishes
14 - 2 tablespoons chopped fresh chives or green onions
15 - Fresh jalapeño slices
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving approximately 1 tablespoon of bacon fat in the skillet.
03 - Add the chopped onion and diced jalapeños to the skillet. Sauté for 3 to 4 minutes until softened. Stir in the garlic and cook for 1 additional minute.
04 - Add the softened cream cheese, stirring until melted and smooth. Pour in the milk gradually, whisking to create a creamy sauce.
05 - Stir in the cheddar and Monterey Jack cheeses until melted and sauce is smooth. Season with smoked paprika, salt, and black pepper.
06 - Add the shredded chicken and half of the cooked bacon to the sauce. Simmer gently for 2 to 3 minutes until heated through.
07 - Toss in the cooked pasta, adding reserved pasta water as needed to loosen the sauce to your preferred consistency.
08 - Taste and adjust seasoning if needed. Serve hot, garnished with remaining bacon, chopped chives or green onions, and extra jalapeño slices if desired.
