Green Chili Chicken Mac (Printable Version)

Creamy skillet macaroni with tender chicken, mild green chiles, and a blend of melty cheeses.

# 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
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

# 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 immediately while hot.

# Expert Tips:

01 -
  • It comes together in one skillet, meaning less cleanup and more time enjoying dinner
  • The mild green chiles add this subtle smoky heat that makes every bite interesting without being overwhelming
  • Leftovers reheat beautifully for lunch the next day, if there are any left
02 -
  • Do not let your sauce come to a rolling boil after adding cheese or it might turn grainy and separate
  • The pasta will continue absorbing sauce as it sits, so if you are saving leftovers add a splash of milk before reheating
  • Grating your own cheese instead of buying pre-shredded makes a huge difference in how smoothly it melts
03 -
  • Reserve about half a cup of pasta water before draining in case your sauce needs thinning later
  • Let the cheese come to room temperature before adding it to the hot sauce for the smoothest results
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