Jalapeño Popper Mac and Cheese

Tenderize the chicken breasts and season generously with salt, garlic powder, onion powder, black pepper, and paprika.

Air fry the seasoned chicken at 375°F for 15-20 minutes, or until cooked through.

While the chicken is cooking, chop the bacon and fry it in a large skillet over medium heat until golden brown and crispy.

Remove the cooked bacon from the skillet and set aside. Reserve some for garnish.

In a blender, combine the cottage cheese, light cream cheese, milk, diced pickled jalapeños, pickled jalapeño juice, honey, and a pinch of salt and pepper.

Blend the sauce ingredients until completely smooth and creamy.

Cook the elbow pasta according to package directions. Drain and transfer to a large mixing bowl.

Once the chicken is cooked, let it rest for a few minutes, then dice it into bite-sized pieces.

To the bowl with the pasta, add the diced chicken, diced fresh jalapeño, chopped chives, and most of the crispy bacon.

Pour the blended cheese sauce over the pasta mixture.

Stir everything together until well combined.

Portion into five meal prep containers. Top with the reserved crispy bacon and extra chopped chives before serving.