Cooking notes:

We riff off of Alton Brown's Mac and Cheese recipe as usual.

Cut chicken breast into fajita-like slices.  Then cut each of those in half.   Toss with the blackening spice of your choice - there are many available!   Sear in a hot dry pan and be prepared for smoke!

Meanwhile make sauté onion, Cubanelle pepper, and sweet yellow pepper.    Make a roux with flour and butter (~ 1 T each).   Slowly add cream, whole milk, and stock in roughly equal amounts to make a cream sauce.   Add any cheese you want or just leave it a cream sauce.   Temper in an egg according to Alton's instructions.  Add the chicken.  

Meanwhile also cook your pasta to just barely al dente (it will cook more as it bakes.  We used low-carb pasta but any short ziti or penne type pasta you like will do.   Add the pasta to your sauce.  Pour into a pan.   Level and bake according to Alton's directions.  If you are adding cheese, you can top with a bit more for browning and you can follow Alton's suggestion to top with panko or not as you prefer....