Pizzeria Uno Rattlesnake Pasta

Chicken:
2 skinless, boneless chicken breast halves, cut into cubes
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon Italian Seasoning

Pasta:
1 pound penne pasta

Sauce:
4 tablespoons butter
2 cloves garlic, minced
1/3 cup all-purpose flour
1 tablespoon salt
1/4 teaspoon ground white pepper
2 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
1 (4 ounce) jar jalapeno peppers (in juice), sliced

In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.

Cook pasta for 8 to 10 minutes; drain.

Meanwhile, start making a roux: Melt 4 tablespoons butter in a skillet. Add garlic. Stir in flour, salt and pepper; cook 2 minutes stirring constantly.

Slowly add milk and half-and-half, continue to stir until smooth and creamy.

Stir in Parmesan and Colby-Monterey Jack cheeses; stir until the cheese is melted.

Add jalapeno peppers and stir in chicken.

Add Alfredo mixture to cooked penne pasta and serve.