One Pot White Chicken Chili Mac and Cheese
In my culinary adventures, I’ve encountered plenty of comforting recipes, but there’s something truly delightful about One Pot White Chicken Chili Mac and Cheese. This dish masterfully combines the creamy indulgence of mac and cheese with the spicy, hearty notes of chili, making it an instant crowd-pleaser. Whether it’s a chilly weeknight or a cozy gathering, this recipe comes to the rescue with minimal effort and maximum flavor.
Reasons to try it
Why should you add this delectable dish to your weeknight rotation? For starters, it’s a one-pot wonder, meaning fewer dishes to wash and more time to enjoy your meal. The combination of tender chicken, zesty spices, and gooey cheese creates a comforting embrace with every bite. It’s budget-friendly, using simple ingredients while still feeling gourmet. Plus, it’s kid-approved, making it a great choice for family dinners.
"I made this for my family, and they couldn’t get enough! It’s now a staple in our home!"
Step-by-step overview
Now, let’s break down how to make this One Pot White Chicken Chili Mac and Cheese. It’s a straightforward cooking process that delivers on flavor and satisfaction. This dish involves browning your flavorful ingredients, simmering them together, and baking until the cheese is melted and bubbly. Ready? Let’s gather what you’ll need!
What you’ll need
To create this mouthwatering dish, gather the following ingredients:
- 2 tablespoons salted butter or olive oil
- 1 yellow onion, chopped
- 1 pound boneless skinless chicken breasts or thighs
- 4 cloves garlic, chopped
- 2 poblano peppers, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 4 cups broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1 can (4 ounces) diced green chilies
- 1/2 cup salsa verde
- 1 pound short cut pasta
- 2 cups shredded melty cheese (like Colby, cheddar, or pepper jack)
- Green onions and cilantro, for serving
Feel free to swap out chicken for shredded rotisserie chicken, or use any type of melty cheese you prefer.
Directions to follow
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Preheat your oven to 425°F.
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In a large pot over medium-high heat, melt the butter (or heat the olive oil). Add the onions and chicken. Cook until fragrant, about 5 minutes.
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Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch of salt and pepper. Cook for another 5 minutes until the spices release their aroma.
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Pour in the broth and allow the mix to partially cover and simmer over medium-low heat for 5 to 10 minutes until the chicken is thoroughly cooked.
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Remove the chicken and shred it using two forks.
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Now, add the pasta and 2 cups of water to the pot. Bring it to a boil over medium-high heat, then simmer for about 10 minutes until the pasta is al dente, stirring often.
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Stir in the cream cheese, shredded chicken, white beans, salsa verde, diced green chilies, and 1 cup of cheese. Cook for a few more minutes until creamy.
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Remove from the heat and top with the remaining cheese. Transfer your pot to the oven and bake for 5 to 10 minutes until the cheese is melted and bubbly.
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Serve in bowls, garnished with green onions and cilantro. Enjoy!
Best ways to enjoy it
To really elevate your serving experience, consider garnishing each bowl with a dollop of sour cream, a sprinkle of fresh cilantro, or even a drizzle of extra salsa verde for those who appreciate a kick! It pairs beautifully with a side salad for a refreshing contrast or some crusty bread for that perfect dunk.
Keeping leftovers fresh
If you find yourself with leftovers (which is rare, but possible!), store them in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing the chili mac! Just ensure it’s cooled completely before transferring to a freezer-safe container. You can enjoy it for up to 2 months this way! To reheat, thaw in the fridge overnight and warm it up on the stove or microwave.
Helpful cooking tips
- For a richer flavor, consider browning the chicken first before adding other ingredients.
- If you’re looking for a little more heat, add sliced jalapeños or increase the chili powder.
- You can use any short pasta shape you like, such as rigatoni or elbow macaroni, based on your preference.
Creative twists
Why not try some variations to keep things exciting? Swap out the chicken for turkey or black beans for a vegetarian option. Consider adding seasonal veggies like zucchini or corn for an extra boost. Experimenting with different cheese blends, such as a sharp cheddar and mozzarella mix, can also reinvent this comforting dish!
Your questions answered
Q: How long does this dish take to prepare?
A: Overall, you can expect about 30-40 minutes from start to finish!
Q: Can I make this dish ahead of time?
A: Absolutely! This dish can be prepped ahead. Just store it before baking, and pop it in the oven when you’re ready to serve.
Q: What if I can’t find poblano peppers?
A: You can use any mild pepper you prefer, or even bell peppers for a sweeter flavor.
With this recipe, you not only create a meal but also gather friends and family around the table for a hearty, flavorful experience. Enjoy every bite!
One Pot White Chicken Chili Mac and Cheese
Ingredients
Base Ingredients
- 2 tablespoons salted butter or olive oil Use whichever you prefer
- 1 medium yellow onion, chopped
- 1 pound boneless skinless chicken breasts or thighs
- 4 cloves garlic, chopped
- 2 medium poblano peppers, seeded and chopped Any mild pepper can be substituted
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder Adjust based on heat preference
- Salt and black pepper to taste
Liquids and Others
- 4 cups broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1 can diced green chilies (4 ounces)
- 1/2 cup salsa verde
- 1 pound short cut pasta Any small pasta is suitable
- 2 cups shredded melty cheese (like Colby, cheddar, or pepper jack)
- Green onions and cilantro, for serving Garnish as desired
Instructions
Preparation
- Preheat your oven to 425°F.
- In a large pot over medium-high heat, melt the butter (or heat the olive oil). Add the onions and chicken. Cook until fragrant, about 5 minutes.
- Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch of salt and pepper. Cook for another 5 minutes until the spices release their aroma.
- Pour in the broth and allow the mix to partily cover and simmer over medium-low heat for 5 to 10 minutes until the chicken is thoroughly cooked.
- Remove the chicken and shred it using two forks.
Cooking
- Add the pasta and 2 cups of water to the pot. Bring it to a boil over medium-high heat, then simmer for about 10 minutes until the pasta is al dente, stirring often.
- Stir in the cream cheese, shredded chicken, white beans, salsa verde, diced green chilies, and 1 cup of cheese. Cook for a few more minutes until creamy.
- Remove from the heat and top with the remaining cheese. Transfer your pot to the oven and bake for 5 to 10 minutes until the cheese is melted and bubbly.
Serving
- Serve in bowls, garnished with green onions and cilantro. Enjoy!
