Preparation
Heat olive oil over medium heat in Dutch oven or stockpot. Add bell pepper and cook for 5 minutes. Remove from pan. Add chicken to pan. Cook for 5–7 minutes or until no longer pink. Season with salt and pepper, then add Worcestershire sauce to deglaze. Remove from pan and set aside.
Add butter and garlic to pan. Cook for 1–2 minutes then whisk in Italian seasoning and flour until thick paste forms. Cook for 1 minute. Slowly whisk in milk and cream until thick sauce forms. Remove from heat.
Stir in jalapeños, Parmesan, half the cheddar, and the chicken and bell pepper. Season with salt and pepper. Toss with pasta well to coat each piece. Sprinkle remaining cheese on top and serve with some red pepper flakes, hot sauce, or extra sliced jalapeño if desired.
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