# Components:
→ Proteins
01 - 2 cups cooked shredded chicken, rotisserie or poached
02 - 6 slices bacon, chopped
→ Pasta
03 - 12 ounces 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 ounces 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
→ Garnish
14 - 2 tablespoons chopped fresh chives or green onions
15 - Fresh jalapeño slices
# Directions:
01 - Bring a large pot of salted water to a boil. Cook 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 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 chopped onion and diced jalapeños to the skillet. Sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook 1 minute more.
04 - Add softened cream cheese, stirring until melted and smooth. Pour in milk gradually, whisking continuously to create a creamy sauce.
05 - Stir in cheddar and Monterey Jack cheeses until completely melted and sauce is smooth. Season with smoked paprika, salt, and black pepper.
06 - Add shredded chicken and half of cooked bacon to the sauce. Simmer gently for 2 to 3 minutes until heated through.
07 - Toss cooked pasta into the sauce, adding reserved pasta water as needed to achieve preferred consistency.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with remaining bacon, chopped chives or green onions, and fresh jalapeño slices if desired.
