# What you'll need:
→ 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 (240 ml)
09 - 1 cup shredded cheddar cheese (115 g)
10 - 1 cup shredded Monterey Jack cheese (115 g)
11 - 2 tbsp unsalted butter
→ Topping
12 - ½ cup panko breadcrumbs (30 g)
13 - 2 tbsp unsalted butter, melted
14 - ¼ cup grated Parmesan cheese (30 g)
→ Seasonings
15 - ½ tsp smoked paprika
16 - ½ tsp salt
17 - ¼ tsp black pepper
# How to make it:
01 - Preheat the oven to 400°F. Grease a 9x13-inch baking dish thoroughly.
02 - Cook pasta in salted boiling water until al dente. Drain and set aside.
03 - Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and jalapeños, cooking until softened, approximately 3–4 minutes. Stir in garlic and cook an additional minute.
04 - Reduce heat to low. Stir in cream cheese until completely melted and smooth. Gradually whisk in the milk until fully combined.
05 - Add shredded cheddar and Monterey Jack cheeses, stirring until melted and creamy. Season the sauce with smoked paprika, salt, and black pepper.
06 - Fold cooked chicken and pasta into the cheese sauce until everything is evenly coated.
07 - Transfer the mixture into the prepared baking dish, spreading evenly.
08 - Mix panko breadcrumbs with melted butter and grated Parmesan cheese. Sprinkle evenly over the pasta mixture.
09 - Bake in the preheated oven for 15 to 18 minutes until the topping is golden brown and the dish is bubbly.
10 - If desired, garnish with extra finely chopped jalapeños. Serve warm.
