Jalapeno Popper Pasta

8 oz pasta (elbow or rotini)
1 1/2 pounds boneless skinless chicken breasts, cooked and sliced

For the garlic breadcrumbs:
1/4 cup panko breadcrumbs
1 tsp olive oil
1 garlic clove, minced
pinch salt

For the sauce:
1 Tbsp olive oil
1 cup chopped yellow onion
1 - 2 garlic cloves, minced
2-3 jalapeno peppers, minced or sliced
6 oz cream cheese, cubed
1 cup milk
1 cup Monterey jack cheese
1 tsp chili powder
salt and pepper, to taste

Cook pasta to al dente.  Drain and set aside.  Meanwhile, heat oil in a nonstick skillet and add breadcrumbs and 1 clove garlic.  Stir frequently until breadcrumbs begin to brown and garlic is fragrant.  Add a pinch of salt, remove from heat and set aside.  In a large saute pan, heat olive oil over medium high heat.  Add onion and cook for about 5 minutes.  Add peppers and cook for 3 minutes, or until onion and peppers are softened.  Add garlic during the last minute, cooking until fragrant.  Reduce heat to medium and add cream cheese to onion mixture.  Stir until melted.  Add milk, stirring until incorporated.  Add cheese and chili powder and stir until melted and smooth.  Remove sauce from heat.  Add cooked pasta and chicken to sauce and toss until combined.  Add salt and pepper to taste.  Sprinkle with breadcrumbs. 

Serves 5