Pin it The first time I made this green chili chicken mac, it was a Tuesday evening when I had zero energy but still wanted something that felt special. My roommate had left some rotisserie chicken in the fridge, and I found a can of green chiles tucked behind the condiments. That happy accident has now become my go-to comfort food whenever I need something creamy and satisfying but don't want to spend hours in the kitchen.
Last winter, my sister came over feeling under the weather, and this dish was exactly what she needed. She kept asking what made it taste so different from regular mac and cheese, and I swear it's those little green chiles working their magic. Now whenever she visits, this is what she requests for dinner every single time.
Ingredients
- Elbow macaroni or small pasta shells: These shapes capture the creamy sauce perfectly in their curves and corners
- Cooked chicken breast: Rotisserie chicken works beautifully here, or use leftover grilled chicken for even more flavor
- Unsalted butter: Forms the base of your roux and adds richness without over-salting the dish
- All-purpose flour: This creates the thickening foundation for your cheese sauce
- Whole milk: Essential for that velvety, luxurious texture you want in a mac and cheese
- Chicken broth: Adds depth and savory notes that complement the chicken perfectly
- Garlic powder: Provides consistent garlic flavor throughout without any burnt bits
- Onion powder: Rounds out the flavor profile with subtle sweetness
- Ground cumin: That earthy, slightly smoky flavor that makes this distinctly Southwestern
- Smoked paprika: Brings a gorgeous color and subtle smokiness without adding heat
- Mild diced green chiles: The star ingredient that sets this apart from ordinary mac and cheese
- Monterey Jack cheese: Melts beautifully and has a mild flavor that lets other ingredients shine
- Sharp cheddar cheese: Provides that classic cheese flavor we all crave in comfort food
- Grated Parmesan cheese: Adds a salty, nutty finish that brightens the whole dish
- Fresh cilantro and jalapeño: Optional garnishes that add freshness and a pop of color
Instructions
- Get your pasta ready:
- Cook the macaroni in salted boiling water until just shy of al dente, since it will cook more in the sauce later
- Start your roux:
- Melt butter in a large skillet over medium heat, then whisk in flour and cook for one minute until it smells nutty and bubbly
- Build the sauce base:
- Slowly whisk in the milk and chicken broth, stirring constantly to prevent any lumps from forming
- Let it thicken:
- Continue cooking and stirring for about 3 or 4 minutes until the sauce coats the back of your spoon
- Add the spices:
- Stir in garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper until fragrant
- Melt in the cheese:
- Add Monterey Jack, cheddar, and Parmesan, stirring until completely smooth and creamy
- Bring it all together:
- Fold in the green chiles and cooked chicken, letting everything warm through for about 2 minutes
- Combine with pasta:
- Add the cooked macaroni and stir until every piece is coated in that gorgeous sauce
- Finish and serve:
- Taste and adjust seasoning if needed, then garnish with cilantro and jalapeño slices if you want extra flair
Pin it This recipe became a household staple during those busy weeknight rushes when everyone's hungry but nobody wants to cook. The way the kitchen smells when those spices hit the butter is something I look forward to every single time.
Making It Your Own
Swap in pepper Jack cheese if you want more kick, or use hot green chiles instead of mild for a spicier version. I've even added roasted corn and black beans when I wanted to stretch the recipe to feed more people.
Perfect Pairings
A crisp green salad with a citrus vinaigrette cuts through the richness beautifully. Roasted vegetables like broccoli or asparagus also make excellent side dishes that balance out the meal.
Storage and Reheating
This dish keeps well in the refrigerator for up to four days and actually tastes even better the next day as the flavors continue to develop.
- Reheat gently with a splash of milk to bring back that creamy texture
- The sauce can thicken up in the fridge, so don't be afraid to add more liquid when warming
- Frozen portions last up to three months if you want to meal prep ahead
Pin it There's something so satisfying about a dish that feels indulgent but comes together so easily. I hope this becomes your comfort food go-to just like it is for me.
Recipe FAQs
- → Can I use raw chicken instead of cooked chicken?
Yes, you can. Dice raw chicken breast into bite-sized pieces and cook it in the skillet before preparing the sauce. This will add about 10-12 minutes to your cooking time. Ensure the chicken reaches an internal temperature of 165°F (74°C) before proceeding.
- → How do I make this dish spicier?
For more heat, substitute mild green chiles with hot green chiles or jalapeños. You can also add a pinch of cayenne pepper to the sauce or replace Monterey Jack with pepper Jack cheese for additional zest and flavor.
- → What pasta shapes work best for this dish?
Elbow macaroni is traditional, but small pasta shells, penne, or rigatoni all work wonderfully. Choose shapes that hold the creamy sauce well and have nooks for the chiles and chicken to nestle into.
- → Can this be made ahead and reheated?
Yes, this dish reheats well. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of milk to restore creaminess, or use a microwave in 1-minute intervals, stirring between pulses.
- → What side dishes pair well with this meal?
Serve alongside a crisp green salad with lime vinaigrette, roasted vegetables like broccoli or zucchini, or steamed corn. A simple tomato salad with cilantro also complements the Southwestern flavors beautifully.
- → Is there a dairy-free version of this dish?
You can substitute dairy ingredients with alternatives: use dairy-free butter, a cornstarch slurry instead of flour for thickening, unsweetened plant milk, and dairy-free cheese blends. Keep in mind that the flavor and texture will differ from the original.