For the Pasta & Protein:

• 12 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 6 slices bacon, chopped
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and black pepper

For the Creamy Sauce:

• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour
• 3 cups whole milk, warmed
• 1 cup chicken broth
• 2 cups shredded Monterey Jack cheese
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 (10 oz) can Rotel tomatoes with green chilies, drained

For Garnish:

• 3 green onions, sliced
• Fresh parsley, chopped