Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.

Cook the pasta based on the package instructions to al dente. Drain and rinse with cold water.

Melt the better in a large deep skillet over medium high heat.  Whisk in the flour and cook for 1-2 minutes until the mixture thickens.

Slowly stir in the chicken broth and milk and bring the mixture to a low boil. Cook and whisk constantly until the mixture thickens.

Stir in the cream cheese and heat on low until fully melted.

Remove from heat and stir in the Monterey Jack cheese.  Whisk until the cheese is fully melted.

Stir in the diced jalapeños, bacon (reserve some for topping) and salt. Mix in the pasta and chicken until it’s fully covered in the sauce.

Pour this mixture into the baking dish. Top with the shredded cheddar cheese and remaining diced jalapeños and bacon.

Cover the casserole tightly with foil. Bake for 20 minutes until heated through.

Remove the foil from the pan, cook for 5-10 minutes until the top of the casserole is slightly browned.

Remove from the oven and let the casserole sit for 5-10 minutes and then it’s ready to serve and enjoy!