In the same pot or Dutch oven, heat the remaining 4 tablespoons of olive oil. Add the celery, onion and garlic and cook for 5 to 6 minutes until vegetables are softened. Whisk the flour into the vegetable mixture until smooth. Cook for 1 minute. Whisk in the milk and Sriracha sauce and stir until thickened, about 2 minutes. Remove from heat. Stir in the fire-roasted tomatoes, jalapeños, Gruyere cheese, smoked mozzarella and cooked chicken cubes. Fold in the cooked pasta and toss to coat.
TIP: Try adding Chipotle hot sauce instead of Sriracha, or try adding roasted garlic.