Green Chili Chicken Mac

The first time I made this green chili chicken mac, it was actually an accident. I'd meant to make regular mac and cheese but found a can of diced green chiles hiding in the back of my pantry and decided to throw them in. My husband took one bite and said, "Okay, this version stays in rotation forever." Now it's become our go-to when we need something that feels like a hug but doesn't take forever to put together.

Last winter, my sister came over feeling completely drained from work. I made this while she sat at the counter, and the smell of melting cheese and warming spices seemed to lift her spirits before she even took a bite. We ended up eating straight from the skillet while catching up about everything and nothing at all.

Ingredients

• 12 oz elbow macaroni or small pasta shells: I prefer shells because they catch the sauce in those little pockets
• 2 cups cooked chicken breast, diced or shredded: Rotisserie chicken saves so much time here
• 2 tbsp unsalted butter: This forms the base of your roux, so don't skip it
• 2 tbsp all-purpose flour: Helps thicken the sauce into something velvety
• 2 cups whole milk: Whole milk makes the sauce richer
• 1/2 cup chicken broth: Adds a savory backbone to the cheese sauce
• 1/2 tsp garlic powder: Even a little garlic powder goes a long way
• 1/2 tsp onion powder: Rounds out the flavor without adding texture
• 1/2 tsp ground cumin: This is what gives it that Southwestern vibe
• 1/2 tsp smoked paprika: The smokiness pairs perfectly with green chiles
• 1/2 tsp salt, or to taste: Taste as you go since the cheese adds saltiness too
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 2 cans mild diced green chiles, drained: Drain them well so your sauce doesn't get watery
• 1 1/2 cups shredded Monterey Jack cheese: Melts beautifully and isn't too sharp
• 1 cup shredded sharp cheddar cheese: Adds that classic cheddar flavor we all love
• 1/4 cup grated Parmesan cheese: A little Parmesan adds a salty, nutty depth

Instructions

Get your pasta ready:

Cook the macaroni in salted boiling water according to package directions, then drain and set it aside while you make the sauce.

Start the roux:

In a large skillet over medium heat, melt the butter and whisk in the flour, stirring constantly for about 1 minute until it's bubbling and smells slightly nutty.

Build the creamy base:

Gradually whisk in the milk and chicken broth, cooking for 3 to 4 minutes 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 everything is fragrant and well combined.

Melt in the cheese:

Add the Monterey Jack, cheddar, and Parmesan, stirring until the sauce is completely smooth and all the cheese has melted.

Bring it all together:

Fold in the green chiles and cooked chicken, letting everything simmer for 2 minutes to heat through.

Combine and serve:

Add the cooked macaroni and stir until every piece is coated in that creamy sauce, then remove from heat and garnish with cilantro or jalapeño if you like.

Save to Pinterest

This recipe became my daughters favorite comfort food during her first semester at college. She'd ask for it every time she came home, saying nothing else tasted quite like home.

Making It Your Own

I've experimented with different cheese combinations over the years, but Monterey Jack and sharp cheddar remain the perfect pairing. The Jack melts into that gorgeous gooey texture while the cheddar provides the familiar mac and cheese flavor we all crave.

Choosing Your Chicken

Rotisserie chicken works beautifully here, but I've also used leftover grilled chicken breast and even poached chicken when I'm trying to keep things lighter. The key is dicing it into bite-sized pieces so every forkful gets some chicken.

Serving Suggestions

This is hearty enough to stand on its own, but a simple green salad with a bright vinaigrette cuts through the richness nicely. Roasted broccoli or sautéed zucchini also work well if you want something warm on the side.

• Let the dish rest for 5 minutes before serving so the sauce thickens slightly
• Leftovers reheat surprisingly well in the microwave
• This freezes beautifully for up to three months

Save to Pinterest

There's something so satisfying about a skillet meal that comes together this quickly. Hope it becomes a comfort staple in your kitchen too.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, you can prepare the sauce and chicken mixture up to 24 hours in advance. Store separately in the refrigerator and recombine with freshly cooked pasta when ready to serve.

→ What type of chicken works best?

Rotisserie chicken, leftover grilled chicken breast, or poached chicken all work wonderfully. The key is using cooked, diced or shredded meat that's not too dry.

→ Can I use different pasta shapes?

Absolutely. Small shells, cavatappi, or penne catch the creamy sauce beautifully. Just ensure the pasta is similar in size to macaroni for even cooking.

→ How can I make it spicier?

Swap mild green chiles for hot varieties, add diced jalapeños to the sauce, or incorporate cayenne pepper to the spice blend. Pepper Jack cheese also adds a nice kick.

→ Can I freeze leftovers?

This dish freezes well for up to 3 months. Portion into airtight containers and thaw overnight in the refrigerator before reheating with a splash of milk to restore creaminess.

→ What vegetables can I add?

Diced bell peppers, corn, black beans, or roasted poblano peppers complement the Southwestern flavors. Add them during step 6 to heat through.