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This cozy pot of white chicken chili mac combines everything I love about comfort food into one amazing dish. My family goes crazy for this recipe every time I make it. The pasta soaks up all those wonderful spices while the cheese creates the most incredible creamy sauce. Trust me this is the kind of meal that'll have everyone at your table asking for seconds. I love how everything comes together in under an hour with just one pot to clean.
What Makes This Recipe Special
I created this recipe on a cold winter night when I couldn't decide between making my usual white chicken chili or mac and cheese. The result was pure magic. The best part is you only need one pot which means less cleanup. The salsa verde adds such a wonderful kick while the blend of cheeses creates this incredibly rich sauce that coats every bite. It's become my go-to recipe when I need something quick but super satisfying.
What You'll Need
- Butter or Olive Oil: 2 tablespoons for cooking and adding richness.
- Onions: 1 medium onion, finely chopped for a savory base.
- Chicken Breasts: 1 pound, boneless and skinless, cut into bite-sized pieces.
- Garlic: 3 cloves, minced for aromatic flavor.
- Poblano Peppers: 2, diced; look for dark green, firm peppers for freshness.
- Cumin, Smoked Paprika, Chili Powder: 1 teaspoon each to add warmth and depth.
- Broth: 4 cups chicken broth for cooking the chicken and pasta.
- Elbow Macaroni: 2 cups dry pasta; small pasta works best for even cooking.
- Cream Cheese: 4 ounces, softened for creaminess.
- White Beans: 1 (15-ounce) can, drained and rinsed for added heartiness.
- Salsa Verde: 1 cup for tangy, bright flavor.
- Canned Green Chilies: 1 (4-ounce) can, diced for mild spice.
- Cheese Blend: 2 cups shredded (1 cup pepper jack and 1 cup white cheddar for a melty, cheesy finish).
- Cilantro and Green Onions: For fresh garnish and a burst of flavor.
How to Make It
- Cook the Chicken
- In an oven-safe skillet with sides, heat butter or olive oil over medium heat. Add chopped onions and chicken pieces, then season with cumin, smoked paprika, chili powder, salt, and pepper. Stir in the garlic and diced poblano peppers. Sauté until the chicken is golden brown.
- Add the Broth
- Pour in 4 cups of chicken broth and bring to a simmer. Allow the chicken to cook through, approximately 10-12 minutes. While cooking, prepare shredded cheese and toppings.
- Shred the Chicken
- Remove the chicken from the broth and shred it using two forks or your hands. Set it aside while the pasta cooks.
- Cook the Pasta
- To the same skillet, add 2 cups of water and elbow macaroni. Simmer over medium heat, stirring occasionally, until the pasta is tender, about 8-10 minutes. Stir in the cream cheese until smooth.
- Combine and Bake
- Add the shredded chicken back to the skillet, along with salsa verde, white beans, green chilies, and half of the shredded cheese. Stir everything together. Top with remaining cheese and bake at 400°F (200°C) until the cheese is melted and bubbly, about 10 minutes.
- Serve and Garnish
- Remove from the oven and garnish with fresh cilantro and green onions. Serve hot with a side salad or bread for a complete meal.
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My Kitchen Secrets
I learned through many test runs that getting the chicken nice and brown at the start makes all the difference in flavor. I always splurge on good quality cheese because it melts so much better. Keep an eye on your pasta while it cooks and give it a stir now and then so it doesn't stick to the bottom. That final trip to the oven creates the most amazing cheesy crust on top.
What to Serve With It
My family loves this mac and cheese with a simple green salad on the side. Sometimes I'll throw together some quick garlic bread or roast whatever vegetables I have in the fridge. Steamed broccoli is another favorite since it's perfect for scooping up all that creamy sauce.
The Perfect Comfort Food
This recipe has saved me on so many busy nights when I need something warm and filling. My kids always clean their plates and my husband loves taking the leftovers for lunch. The best part is I only have one pot to wash afterward which means more time to relax on the couch with a bowl of this cozy goodness.
Frequently Asked Questions
- → Can I make this less spicy?
Yes, reduce or omit the poblanos and use mild green chiles. You can also skip the chili powder and use mild salsa verde.
- → What's the best pasta shape to use?
Any short pasta works well - try elbow macaroni, shells, or rotini. These shapes hold the creamy sauce nicely and cook evenly.
- → Can I use pre-cooked chicken?
Yes, skip the chicken cooking step and add about 3 cups of shredded rotisserie chicken when the recipe calls for returning the chicken to the pot.
- → How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat slowly with a splash of milk or broth to bring back the creamy texture.
- → Can I freeze this dish?
While possible, the pasta might get mushy when thawed. If freezing, slightly undercook the pasta and let cool completely before freezing for up to 2 months.