1Tenderize 14 ounces of boneless, skinless chicken breast and season generously with salt, garlic, onion, and paprika. Air fry at 375 for 12 minutes.
2In a blender, combine 300g of 2% cottage cheese, 80g of light cream cheese, 60g of 1% milk, 10 pickled jalapeño pieces, 2 tablespoons of pickled jalapeño juice, 25g of honey, salt, and pepper to taste. Blend until smooth.
3Cut 10 slices of center-cut bacon into small pieces.
4Boil salted water and cook 380g of elbow pasta.
5Cook the bacon over medium-high heat until crispy.
6Turn off the heat, pour the jalapeño cream sauce into the pan with the cooked bacon, and mix in the cooked pasta.
7Add the cooked chicken to the pasta mixture.
8Garnish with crispy bacon and chives.
9Serve and enjoy. Garnish with fresh jalapeños if desired.