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This warming bowl of white chicken chili mac puts everything I adore about soul food into a single fantastic meal. My crew goes wild for this dish whenever it hits the table. The noodles soak in all those tasty spices while the cheese makes the creamiest sauce ever. You'll see – this is the type of dinner that'll have everybody asking for more. I'm thrilled how it all comes together in less than an hour with just one pot to wash up after.
Why This Dish Stands Out
I whipped up this dish during a freezing evening when I couldn't pick between my regular white chicken chili or my classic mac and cheese. What happened was absolute kitchen magic. The coolest thing is you'll only dirty one pot so cleanup's a breeze. The salsa verde brings such a nice punch while the cheese combo creates this super rich sauce that wraps around every bite. It's become my favorite when I need something fast but totally filling.
Ingredients You'll Want
- Olive Oil or Butter: 2 tablespoons to cook with and boost flavor.
- Onions: 1 medium one, chopped small for a tasty foundation.
- Chicken Breasts: 1 pound, no bones or skin, chopped into small chunks.
- Garlic: 3 cloves, finely chopped for amazing smell.
- Poblano Peppers: 2, cut up; grab ones that are firm and deep green.
- Chili Powder, Cumin, Smoked Paprika: 1 teaspoon each for richness and heat.
- Broth: 4 cups chicken broth to cook your chicken and pasta in.
- Elbow Macaroni: 2 cups uncooked; smaller pasta cooks more evenly.
- Cream Cheese: 4 ounces, soft and ready to melt.
- White Beans: 1 (15-ounce) can, washed and drained to make it heartier.
- Salsa Verde: 1 cup for zesty, fresh taste.
- Green Chilies: 1 (4-ounce) can, chopped up for gentle heat.
- Cheese Mix: 2 cups grated (1 cup pepper jack with 1 cup white cheddar for a gooey finish).
- Green Onions and Cilantro: For bright garnish and extra flavor pop.
Cooking Steps
- Brown Your Chicken
- In a deep pan that can go in the oven, warm up olive oil or butter over medium heat. Toss in diced onions and chicken chunks, then add cumin, smoked paprika, chili powder, salt, and pepper. Mix in the garlic and diced poblanos. Cook until the chicken turns golden.
- Pour in Liquid
- Add 4 cups of chicken broth and let it bubble gently. Cook the chicken through, about 10-12 minutes. While that's happening, get your cheese grated and toppings ready.
- Pull Apart Chicken
- Take the chicken out of the broth and pull it apart using two forks or your fingers. Put it aside while you cook the pasta.
- Make the Pasta
- In the same pan, pour in 2 cups of water and the macaroni. Let it simmer on medium, stirring now and then, until the pasta gets soft, roughly 8-10 minutes. Mix in the cream cheese until it's all smooth.
- Mix and Bake
- Put the shredded chicken back in the pan along with salsa verde, white beans, green chilies, and half your grated cheese. Stir it all together. Sprinkle the rest of the cheese on top and bake at 400°F (200°C) until the cheese melts and bubbles, about 10 minutes.
- Top and Eat
- Take it out of the oven and scatter fresh cilantro and green onions on top. Serve it hot with a simple salad or some bread to make a complete meal.
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Insider Cooking Tips
I found out after lots of tries that getting a nice color on the chicken at the beginning really pumps up the taste. I always spend extra on really good cheese because it melts way better. Watch your pasta while it's cooking and stir it sometimes so it won't stick to the pan. That last bit in the oven makes the most awesome cheesy top layer.
Side Dish Ideas
My bunch enjoys this mac and cheese with a basic green salad alongside it. I'll sometimes throw together some quick buttery garlic bread or roast whatever veggies are in my fridge. Fresh steamed broccoli works great too since you can use it to scoop up all that smooth sauce.
Ultimate Cozy Dinner
This dish has saved me on countless hectic evenings when I need something hot and satisfying. My little ones always finish everything and my hubby loves taking what's left for work lunch. The greatest part is I only need to clean one pot afterward which means I get more time to chill on the sofa with a bowl of this tasty comfort food.
Frequently Asked Questions
- → How do I tone down the heat?
Cut back on poblanos or use mild green chiles. You can also leave out chili powder or swap it with a mild salsa verde.
- → Which pasta works best here?
Short pastas are perfect, like elbows, shells, or rotini. They hold the sauce well and cook evenly every time.
- → Can I add pre-cooked chicken?
Absolutely! Just toss in about 3 cups of shredded rotisserie chicken when the instructions say to add the cooked chicken back in.
- → What’s the best way to store leftovers?
Pop them in an airtight container and refrigerate for up to 3 days. Reheat with a splash of milk or broth to make it creamy again.
- → Is it okay to freeze this?
You can freeze it, but the pasta might lose some texture. If freezing, slightly undercook the pasta and freeze up to 2 months after it cools.