Pin it The first time I made this green chili chicken mac, my roommate kept wandering into the kitchen asking what smelled so incredible. That smoky, creamy aroma has a way of stopping people in their tracks. Now it's my go-to when I need something that feels like a hug but still delivers big flavor.
Last winter, I doubled this recipe for a potluck and watched three different people ask for the recipe before they even finished their first serving. Something about the green chiles makes it feel special without being fussy or intimidating.
Ingredients
- 12 oz elbow macaroni: The curves catch sauce perfectly, but small shells work just as well if that is what you have in the pantry
- 2 cups cooked chicken breast: Rotisserie chicken from the grocery store saves so much time and actually adds more flavor than plain poached breast
- 2 tbsp butter and 2 tbsp flour: This classic roux creates the silky base that makes restaurant style cheese sauce possible at home
- 2 cups whole milk and 1/2 cup chicken broth: The broth adds depth while the milk creates that velvety texture we all crave in mac and cheese
- 1/2 tsp garlic powder, onion powder, cumin, smoked paprika: This spice blend hits all the right Southwestern notes without overwhelming the dish
- 2 cans mild diced green chiles: These bring a gentle heat and bright flavor that cuts through all that creamy richness
- Monterey Jack, sharp cheddar, and Parmesan: The trio creates the perfect balance of melt, sharpness, and salty depth
Instructions
- Cook the pasta:
- Boil the macaroni in salted water until al dente, then drain it well but do not rinse that starch helps the sauce cling
- Build the roux:
- Melt butter in a large skillet over medium heat, whisk in the flour, and stir constantly for one minute until it smells nutty and bubbly
- Create the creamy base:
- Slowly whisk in the milk and broth, cooking until the mixture thickens enough to coat the back of a spoon
- Add the spices:
- Stir in the garlic powder, onion powder, cumin, smoked paprika, salt, and pepper until the sauce becomes fragrant
- Melt in the cheese:
- Remove from heat, then add all three cheeses, stirring until completely smooth and incorporated
- Bring it all together:
- Fold in the green chiles and chicken, let simmer briefly, then add the pasta and toss until every piece is coated in sauce
Pin it My friend who claims to hate spicy food ate three bowls of this at dinner, then admitted maybe she had been wrong about green chiles all along. Sometimes the best dishes are the ones that change minds without making a big deal about it.
Making It Your Own
I have made this with pepper Jack when I wanted more kick, and once I even added roasted corn when fresh corn was in season. The recipe is forgiving enough that you can play with it without worrying about ruining dinner.
Perfect Sides
A crisp green salad with a tangy vinaigrette cuts through the richness beautifully, and roasted asparagus or broccoli on the side makes it feel like a complete meal.
Make Ahead Magic
This actually reheats better than most pasta dishes because the sauce stays creamy instead of separating. I often make it on Sunday and eat it for lunch throughout the week.
- Store in an airtight container and add a splash of milk when reheating
- The flavors deepen overnight, making leftovers even better than the first day
- Freeze individual portions for those nights when cooking feels impossible
Pin it There is something about a one skillet meal that feels like a small victory after a long day. Hope this brings comfort to your table too.
Recipe FAQs
- → Can I use frozen chicken instead of cooked chicken?
Yes, cook the frozen chicken breast until fully cooked and tender, then dice or shred it. Poaching or baking are quick methods that work well for this dish.
- → What type of green chiles should I use?
Mild canned diced green chiles provide consistent flavor and convenience. If you prefer fresh chiles, roast and peel poblano peppers for authentic taste and adjust quantities based on heat preference.
- → How do I prevent the cheese sauce from becoming lumpy?
Create a smooth roux by whisking butter and flour together, then gradually whisk in cold milk and broth while stirring constantly. This prevents lumps from forming and ensures a silky sauce.
- → Can I make this ahead and reheat it?
Yes, prepare the complete dish and store it in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of milk to restore creaminess.
- → What variations can I try?
Swap Monterey Jack for pepper Jack for extra heat, use rotisserie chicken for convenience, or substitute the green chiles with roasted red peppers for a different flavor profile.
- → What should I serve with this dish?
A crisp green salad with lime vinaigrette complements the rich, creamy pasta perfectly. Roasted vegetables like zucchini or bell peppers also make excellent side dishes.