Green Chili Chicken Mac (Print View)

Creamy skillet pasta with tender chicken, mild green chiles, and melted cheeses for comfort food perfection.

# Components:

→ Pasta

01 - 12 oz elbow macaroni or small pasta shells

→ Chicken

02 - 2 cups cooked chicken breast, diced or shredded

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 2 cups whole milk
06 - 1/2 cup chicken broth
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper

→ Chiles and Cheese

13 - 2 cans (4 oz each) mild diced green chiles, drained
14 - 1 1/2 cups shredded Monterey Jack cheese
15 - 1 cup shredded sharp cheddar cheese
16 - 1/4 cup grated Parmesan cheese

→ Garnish

17 - 1/4 cup chopped fresh cilantro
18 - 1 jalapeño, thinly sliced for extra heat

# Directions:

01 - Cook the macaroni in salted boiling water according to package instructions. Drain and set aside.
02 - In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
03 - Gradually whisk in the milk and chicken broth. Cook until the mixture thickens, approximately 3 to 4 minutes.
04 - Stir in garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper.
05 - Add Monterey Jack, cheddar, and Parmesan cheeses. Stir until smooth and fully melted.
06 - Fold in the green chiles and cooked chicken. Simmer for 2 minutes to heat through.
07 - Add the cooked macaroni, stirring until well coated and creamy. Adjust seasoning to taste.
08 - Remove from heat. Garnish with cilantro and sliced jalapeño if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in one skillet, so cleanup is almost as easy as the cooking.
  • The green chiles add warmth without overwhelming anyone at the table.
  • Leftovers reheat beautifully and taste even richer the next day.
  • It uses pantry staples and turns leftover chicken into something people will ask for again.
02 -
  • Don't skip draining the green chiles or your sauce will turn watery and thin.
  • Add the cheese off the heat or on very low heat to prevent it from getting grainy or separated.
  • Taste before serving because the saltiness of your broth and cheese can vary wildly.
  • If reheating leftovers, add a splash of milk to bring back the creaminess.
03 -
  • Shred your own cheese from a block instead of buying pre-shredded, it melts smoother and tastes fresher.
  • Use a whisk when adding the milk to avoid lumps in your roux.
  • Let the dish rest for two minutes after you take it off the heat so the sauce thickens just a little more.
  • If you're using fresh jalapeños, remove the seeds unless you really want the heat.
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