# Ingredient List:
→ Pasta
01 - 12 oz penne or fusilli pasta
02 - Salt, for boiling water
→ Chicken
03 - 10 oz cooked chicken breast, diced or shredded
→ Vegetables & Aromatics
04 - 2 fresh jalapeños, seeded and finely chopped
05 - ½ small onion, finely chopped
06 - 3 cloves garlic, minced
→ Cheese & Dairy
07 - 4 oz cream cheese, softened
08 - 1 cup whole milk
09 - 1 cup shredded cheddar cheese
10 - 1 cup shredded Monterey Jack cheese
11 - 2 tbsp unsalted butter
→ Topping
12 - ½ cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - ¼ cup grated Parmesan cheese
→ Seasonings
15 - ½ tsp smoked paprika
16 - ½ tsp salt
17 - ¼ tsp black pepper
# Steps:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.
03 - In a large skillet, melt 2 tablespoons butter over medium heat. Add onion and jalapeños; cook until softened, about 3 to 4 minutes. Stir in garlic and cook an additional minute.
04 - Reduce heat to low. Add cream cheese and stir until melted and smooth. Gradually whisk in milk until fully combined.
05 - Add shredded cheddar and Monterey Jack cheeses. Stir continuously until melted and creamy. Season with smoked paprika, salt, and black pepper.
06 - Fold cooked chicken and drained pasta into the cheese sauce until evenly coated.
07 - Transfer mixture to the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle evenly over pasta mixture.
09 - Bake for 15 to 18 minutes or until the topping is golden brown and the pasta mixture is bubbly.
10 - Optionally, garnish with extra chopped jalapeños. Serve hot.
