Preheat your oven to 350°F (175°C), greasing a 12 x 9-inch casserole dish.

Cook the rotini pasta in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, cook chicken pieces and crumbled bacon over medium heat for 7-10 minutes until cooked through.

Dice jalapenos and slice green onions while chicken and bacon are cooking.

In a mixing bowl, combine softened cream cheese, sour cream, milk, 1½ cups shredded cheese, diced jalapenos, and most green onions. Blend until smooth.

In the casserole dish, mix drained rotini pasta, chicken, and bacon together.

Spoon the cream cheese mixture over the pasta, chicken, and bacon. Fold gently until well coated.

Top with remaining shredded cheese, bacon, and jalapeno or green onion slices.

Bake for 20 minutes until bubbly and golden.