# What You'll Need:
→ Proteins
01 - 2 cups cooked, shredded chicken, rotisserie or poached
02 - 6 slices bacon, diced
→ Pasta
03 - 12 ounces short pasta such as elbow macaroni or penne
→ Vegetables and Aromatics
04 - 2 fresh jalapeños, seeded and finely chopped, plus extra slices for garnish
05 - 1 small yellow onion, finely diced
06 - 2 cloves garlic, minced
→ Dairy
07 - 8 ounces cream cheese, softened and cubed
08 - 1 cup whole milk
09 - 1 cup shredded cheddar cheese
10 - 1/2 cup shredded mozzarella cheese
→ Pantry
11 - 1 tablespoon olive oil
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, plus more to taste
→ Topping
15 - 1/2 cup toasted panko breadcrumbs
16 - 2 tablespoons chopped fresh cilantro or parsley
# How To:
01 - In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
02 - While pasta cooks, heat a large skillet over medium heat. Add diced bacon and cook until crisp, approximately 5-7 minutes. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon fat in the pan.
03 - Add olive oil to the bacon fat in the skillet. Sauté diced onion and jalapeños for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Reduce heat to medium-low. Add cubed cream cheese and milk, stirring continuously until the cheese melts and forms a smooth, homogeneous sauce.
05 - Stir in cheddar cheese, mozzarella cheese, smoked paprika, black pepper, and salt. Mix thoroughly until all cheese is melted and the sauce achieves a creamy consistency.
06 - Add shredded chicken, cooked pasta, and half of the cooked bacon to the sauce. Gently fold until all ingredients are thoroughly coated and heated through, approximately 2-3 minutes.
07 - Taste the dish and adjust salt and pepper as needed to achieve desired flavor balance.
08 - Serve immediately, topped with remaining bacon, toasted panko breadcrumbs, extra jalapeño slices, and fresh herbs as desired.
