Cook penne pasta, until al dente.

Heat butter in a skillet and sauté the onions, until tender.

Dice chicken and boil, until cooked through. Drain and set aside.

Prepare the Mornay Sauce using the butter, flour, milk and 2 cups pepperjack cheese.

Combine the pasta, onions, green chiles, chicken and mornay sauce.

Spoon into baking dish and sprinkle with panko breadcrumbs. You can also add more cheese and/or butter on top for more deliciousness.

Cover each pan with foil, so you can reheat it on a weeknight.

Bake at 350 for 15-20 minutes, or until heated through.