Uno Rattlesnake Pasta

Cook the pasta according to the package directions. Drain and set aside.

Place the chicken thighs in a bowl, drizzle with olive oil and sprinkle with the Italian seasoning. Toss to coat the chicken evenly in the oil and herbs.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and cook for four to five minutes per side or until the internal temperature reaches 165°F. Remove to a paper towel-lined plate, and then let the chicken rest for five minutes. Chop it into bite-sized pieces and then set aside. Editor's Tip: An instant-read meat thermometer is an invaluable and affordable kitchen tool for testing meat and poultry for doneness. No kitchen should be without one.

In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the flour, salt and pepper and cook until the flour begins to brown, two to three minutes. Editor's Tip: Don't walk away from the garlic—it truly needs only about 30 seconds in the skillet. If you accidentally burn the garlic, toss it with the butter and start over. Otherwise, your pasta sauce will have an unpleasantly bitter flavor and aroma.

Next, whisk in the milk and half-and-half cream, stirring constantly until the mixture is smooth and thickened, five to six minutes. Editor's Tip: When adding the milk and cream, pour slowly. This will allow the dairy to gradually emulsify into the roux, creating a silky, smooth sauce that's not gritty, grainy or lumpy. Add the Colby Jack cheese and stir until it's completely melted.

Stir the chicken into the sauce along with the jalapenos and jalapeno juice, then add the pasta. Toss to thoroughly coat.

Finally, heat a small skillet over medium-low heat. Add the bread crumbs and toast them until lightly browned, two to three minutes, stirring occasionally.

To enjoy, serve the pasta in bowls topped with toasted bread crumbs and Parmesan cheese.