Ingredients

The following ingredients have 8 Servings
  • 1 pound pasta
  • 6 slices bacon
  • 1.5 pounds chicken (* cut into bite size pieces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 jalapeno peppers (* diced)
  • 2 cloves garlic (* minced)
  • 16 ounces cream cheese
  • 2 cups whole milk
  • 1 cup sharp cheddar cheese (* shredded)
  • extra bacon and Jalapeno slices for garnish (optional)

Instruction

  • Cook your pasta according to the directions on the package, drain, and set aside.
  • Meanwhile, begin making the sauce by heating a large skillet over medium and adding the diced bacon.
  • Cook until just crisp, about 7-10 minutes.
  • Remove the bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
  • Drain all but 1 tablespoon of the bacon grease from the pan and return the pan to medium high heat.
  • Season the chicken with salt and pepper and add to the hot pan.
  • Cook until the chicken is done through and no longer pink in the center, about 5-7 minutes.
  • Remove the chicken to the plate with the bacon and set aside.
  • If the pan is dry, add a drizzle of olive oil as well as the diced jalapeno peppers and garlic.
  • Cook until the peppers are tender, about 2-3 minutes.
  • Cut the cream cheese into cubes and add it to the pan along with the milk.
  • Cook until the cheese is fully melted and smooth, then stir in the cheddar cheese and cook until that is fully melted, as well.
  • Stir in the chicken and bacon.
  • Combine the pasta and sauce.
  • Garnish with extra bacon and slices of jalapeno peppers, if desired.