Green Chili Chicken Mac (Print Version)

Creamy skillet pasta with tender chicken, mild green chiles, and a blend of melty Monterey Jack and sharp cheddar cheeses.

# Ingredient List:

→ 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, or to taste
12 - 1/4 teaspoon black pepper

→ Chiles & 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

# Cooking 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 hot.

# Expert Suggestions:

01 -
  • It pulls together in under 40 minutes using ingredients you probably already have on hand.
  • The mild green chiles add just enough Southwestern flavor without overwhelming anyone at the table.
  • Leftovers reheat beautifully, making it perfect for meal prep or next-day lunches.
  • Three kinds of cheese create a sauce so silky you won't believe it came from a skillet.
02 -
  • Don't skip draining the green chiles, or you'll end up with a sauce that's too thin and watery.
  • If your sauce looks too thick after adding the pasta, stir in a splash of milk or broth to loosen it up.
  • Shred your own cheese from a block instead of using pre-shredded, because the anti-caking agents in bagged cheese can make the sauce grainy.
  • Let the roux cook for the full minute, or your sauce might taste like raw flour no matter how much cheese you add.
03 -
  • Use a whisk when adding the milk and broth to avoid lumps, and keep the heat at medium so the sauce thickens evenly without scorching.
  • If you're making this ahead, stop before adding the pasta and refrigerate the sauce, then reheat and toss with freshly cooked noodles.
  • For a crispy top, transfer everything to a baking dish, sprinkle with extra cheese and breadcrumbs, and broil for 2 to 3 minutes.
  • Always taste before serving, because ovens and stovetops vary and you might need a little more salt or a pinch of cumin to make it sing.
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