Chicken and pepper jack baked pasta

This dinner made for great leftovers, too!

Chicken and pepper jack baked pasta

Ingredients (serves 4):
2 boneless skinless chicken breasts
8 oz penne
3 tbsp butter
3 tbsp flour
2 cups milk
Salt
4 oz shredded pepper jack
4 oz shredded cheddar

1. Preheat oven to 425°, and cut the fat off the chicken. Cook chicken for 25 minutes, then cut into bite sized pieces, and reset oven to 350°.
2. Meanwhile, cook pasta according to instructions, and drain.
3. Melt butter in a medium saucepan over medium heat. Add flour and whisk to combine. Add milk and salt, continually whisking. Bring the mixture to a boil, then reduce the heat. Slowly whisk in the pepper jack cheese and 3/4 of the cheddar cheese.
4. Add the chicken, pasta, and cheese mixture to a Pyrex dish, and mix together. Add the last of the cheddar cheese on top. Bake for 30 minutes.
5. Let cool before serving.