Ingredients

• cooking spray
• 2 jalapenos peppers
• 8 slices bacon
• 1 cup chopped onion
• 0.5 cups chopped jalapeno pepper
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup chicken broth
• 6 ounces Neufchatel cheese , softened
• 1 teaspoon salt , or to taste
• 0.5 teaspoons ground black pepper , or to taste
• 1 cup grated pepper Jack cheese , divided
• 1 cup grated sharp Cheddar cheese , divided
• 4 cups cooked farfalle pasta
• 2 cups shredded rotisserie chicken

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
2. 2 Slice 1 jalapeño lengthwise into slivers; slice remaining jalapeño into rounds. Set aside.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.
4. 4 Heat bacon grease in the same skillet over medium-high heat. Sauté onion and 1/2 cup chopped jalapeño in hot grease until onion is soft and translucent, 5 to 6 minutes. Add flour and cook for 2 minutes. Stir in milk and chicken broth until well combined. Stir in Neufchâtel cheese until completely melted. Season with salt and pepper. Turn off heat and stir in 1/2 cup pepper Jack cheese and 1/2 cup Cheddar cheese until melted. Add cooked pasta, chicken, and 1/2 of the bacon.
5. 5 Pour 1/2 of the pasta mixture into the prepared dish and top with jalapeño slivers. Cover with remaining pasta mixture and top with remaining pepper Jack and Cheddar cheese. Cover the dish with aluminum foil.
6. 6 Bake in the preheated oven for 30 minutes. Remove aluminum foil and add jalapeño slices and remaining bacon on top. Bake uncovered for 10 minutes more.

Nutrition per serving