One Pot White Chicken Chili Mac and Cheese
A delightful combination of creamy mac and cheese with hearty chili flavors, perfect for weeknight dinners and gatherings.
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!
Notes
Consider garnishing each bowl with a dollop of sour cream, a sprinkle of fresh cilantro, or even a drizzle of extra salsa verde. It pairs beautifully with a side salad for a refreshing contrast or some crusty bread for that perfect dunk. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.