Green Chili Chicken Mac

Savor the bold and comforting flavors of this Green Chili Chicken Mac, a Southwestern-inspired masterpiece that elevates the traditional mac and cheese. This one-skillet dish combines tender chicken and mild green chiles with a velvety, three-cheese sauce, creating a creamy and satisfying main course perfect for any occasion.

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The beauty of this dish lies in its balance. The mild heat from the green chiles complements the richness of the Monterey Jack and cheddar, while the smoked paprika and cumin add a subtle depth that keeps you coming back for more. It is a reliable crowd-pleaser that brings a touch of Southwestern flair to your dinner table.

Ingredients

• Pasta: 12 oz (340 g) elbow macaroni or small pasta shells
• Chicken: 2 cups (300 g) cooked chicken breast, diced or shredded
• Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 2 cups whole milk, 1/2 cup chicken broth
• Spices: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt (or to taste), 1/4 tsp black pepper
• Chiles & Cheese: 2 cans (4 oz each) mild diced green chiles (drained), 1 1/2 cups shredded Monterey Jack cheese, 1 cup shredded sharp cheddar cheese, 1/4 cup grated Parmesan cheese
• Garnish: 1/4 cup chopped fresh cilantro, 1 thinly sliced jalapeño (optional)

Instructions

Step 1

Cook the macaroni in salted boiling water according to package instructions. Drain and set aside.

Step 2

In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.

Step 3

Gradually whisk in the milk and chicken broth. Cook until the mixture thickens, about 3–4 minutes.

Step 4

Stir in garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper.

Step 5

Add Monterey Jack, cheddar, and Parmesan cheeses. Stir until smooth and fully melted.

Step 6

Fold in the green chiles and cooked chicken. Simmer for 2 minutes to heat through.

Step 7

Add the cooked macaroni, stirring until well coated and creamy. Adjust seasoning to taste.

Step 8

Remove from heat. Garnish with cilantro and sliced jalapeño if desired. Serve hot.

Zusatztipps für die Zubereitung

To achieve the best results, use a large skillet to ensure you have enough room to fold in the pasta and chicken. Using a whisk while adding the liquids is the best way to prevent lumps in your cheese sauce. For efficiency, prepare your diced chicken and shredded cheese while the pasta water comes to a boil.

Varianten und Anpassungen

For those who prefer more heat, swap the mild green chiles for a hot variety or use pepper Jack cheese instead of Monterey Jack. This recipe is also highly adaptable; rotisserie chicken or leftover grilled chicken works perfectly as a time-saving shortcut.

Serviervorschläge

Serve this Green Chili Chicken Mac hot, garnished with fresh cilantro and jalapeño slices for a pop of color and spice. It pairs beautifully with a fresh green salad or roasted seasonal vegetables to round out the meal.

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Each serving of this hearty skillet meal provides approximately 640 calories, 38g of protein, and 60g of carbohydrates, making it a robust main dish. Enjoy this comforting blend of classic pasta and Southwestern spice as a flavorful addition to your recipe rotation.

Recipe FAQs

→ Can I use rotisserie chicken instead of cooked chicken breast?

Absolutely. Rotisserie chicken works wonderfully and saves time. Simply shred or dice about 2 cups and fold it in during step 6. The flavor profile remains delicious.

→ How do I make this dish spicier?

Swap mild green chiles for hot green chiles, or stir in a pinch of cayenne pepper into the sauce. You can also top individual servings with sliced jalapeños for extra heat without altering the base.

→ What cheeses work best for this dish?

Monterey Jack provides creaminess, sharp cheddar adds depth, and Parmesan brings a subtle tang. For extra zest, replace Monterey Jack with pepper Jack. Choose quality cheeses for better melting and flavor.

→ Can I prepare this ahead of time?

Yes. Assemble through step 7, then refrigerate in a covered skillet for up to 24 hours. Reheat gently over medium heat, stirring occasionally and adding a splash of milk if needed to restore creaminess.

→ What are good side dishes to serve with this?

A crisp green salad with lime vinaigrette complements the richness beautifully. Roasted vegetables like broccoli or bell peppers, garlic bread, or cilantro-lime rice all pair well with this Southwestern-style dish.

→ How do I store leftovers?

Transfer cooled portions to an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium-low heat with a little milk stirred in to restore the creamy sauce consistency.