One Pot White Chicken Chili Mac and Cheese Recipe

Introduction

This One Pot White Chicken Chili Mac and Cheese is a comforting and flavorful twist on classic mac and cheese. It combines tender shredded chicken, creamy cheese sauce, and a hint of green chili spice for a dish that’s both hearty and satisfying. Perfect for a cozy dinner any night of the week.

Ingredients

• 2 tablespoons salted butter or olive oil
• 1 yellow onion, chopped
• 1 pound boneless skinless chicken breasts or thighs
• 4 cloves garlic, chopped
• 2 poblano peppers, seeded and chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• 4 cups broth
• 4 ounces cream cheese, at room temperature
• 1 can white beans, drained
• 1 can (4 ounces) diced green chilies
• 1/2 cup salsa verde
• 1 pound short cut pasta
• 2 cups shredded melty cheese (Colby, cheddar, pepper jack)
• Green onions and cilantro, for serving

Instructions

1. Step 1: Preheat the oven to 425° F. In a large pot over medium-high heat, add the butter, chopped onions, and chicken. Cook until fragrant, about 5 minutes.
2. Step 2: Stir in the garlic, poblano peppers, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another 5 minutes until fragrant.
3. Step 3: Pour in the broth, partially cover the pot, and simmer over medium-low heat for 5 to 10 minutes, until the chicken is fully cooked.
4. Step 4: Remove the chicken from the pot and shred it using two forks.
5. Step 5: Add the pasta and 2 cups of water to the pot. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 10 minutes until the pasta is al dente, stirring often to prevent sticking.
6. Step 6: Stir in the cream cheese, shredded chicken, white beans, salsa verde, diced green chilies, and 1 cup of the shredded cheese. Cook for a few more minutes until the mixture is creamy and heated through.
7. Step 7: Remove the pot from heat, top the dish with the remaining 1 cup of shredded cheese, and place it in the oven. Bake for 5 to 10 minutes, or until the cheese is melted and bubbly.
8. Step 8: Serve the chili mac and cheese in bowls, garnished with chopped green onions and cilantro. Enjoy warm.

Tips & Variations

• Use bone-in chicken thighs for more flavor and shred after cooking for tender meat.
• Substitute poblano peppers with mild green bell peppers if you prefer less heat.
• Add a squeeze of lime juice just before serving to brighten the flavors.
• For a smoky twist, try adding a bit of chipotle in adobo sauce.
• Leftovers taste great the next day and can be reheated on the stovetop with a splash of broth to keep it creamy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a little broth or water as needed to keep the sauce creamy and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken so it cooks evenly and shreds easily. If using frozen chicken, make sure to fully thaw it before cooking.

What type of pasta works best in this chili mac and cheese?

Short cut pasta like elbow macaroni, penne, or shells works well because it holds the creamy sauce nicely and cooks evenly in the one-pot method.

One Pot White Chicken Chili Mac and Cheese Recipe

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★★★★★

4.5 from 106 reviews

• Author: Hailey
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This One Pot White Chicken Chili Mac and Cheese combines hearty chicken chili flavors with creamy mac and cheese in a single pot. Featuring shredded chicken, poblano peppers, white beans, and a blend of melty cheeses, this dish is a comforting and flavorful meal that’s easy to make and perfect for cozy dinners.

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Ingredients

Scale 1x2x3x

Primary Ingredients

• 2 tablespoons salted butter or olive oil
• 1 yellow onion, chopped
• 1 pound boneless skinless chicken breasts or thighs
• 4 cloves garlic, chopped
• 2 poblano peppers, seeded and chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• 4 cups broth (chicken or vegetable)

Dairy and Cheese

• 4 ounces cream cheese, at room temperature
• 2 cups shredded melty cheese (such as Colby, cheddar, and pepper jack)

Other Ingredients

• 1 can white beans, drained
• 1 can (4 ounces) diced green chilies
• 1/2 cup salsa verde
• 1 pound short cut pasta
• Green onions and cilantro, for serving

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Instructions

1. Preheat Oven: Preheat your oven to 425°F to prepare for finishing the dish with a melted cheese topping.
2. Sauté Aromatics and Chicken: In a large pot over medium-high heat, melt the butter or heat olive oil. Add the chopped yellow onion and chicken breasts or thighs. Cook and stir for about 5 minutes until fragrant and the chicken begins to brown.
3. Add Seasonings and Peppers: Stir in the chopped garlic, seeded poblano peppers, ground cumin, smoked paprika, chili powder, and a pinch of salt and black pepper. Cook for another 5 minutes to develop the flavors.
4. Add Broth and Simmer Chicken: Pour in the 4 cups of broth, partially cover the pot, and reduce heat to medium-low. Let it simmer for 5-10 minutes until the chicken is fully cooked.
5. Shred Chicken: Remove the chicken from the pot and shred it using two forks.
6. Cook Pasta: Add the short cut pasta and 2 cups of water to the pot. Bring to a boil over medium-high heat, then reduce to a simmer. Cook the pasta for about 10 minutes until al dente, stirring frequently to prevent sticking.
7. Add Cheese and Remaining Ingredients: Stir in the cream cheese until melted and incorporated. Return the shredded chicken to the pot along with white beans, diced green chilies, salsa verde, and 1 cup of shredded cheese. Cook for a few more minutes until creamy.
8. Finish with Baking: Remove the pot from heat. Top the chili mac and cheese with the remaining 1 cup of shredded cheese. Transfer the pot (or use an oven-safe dish if needed) into the preheated oven and bake for 5-10 minutes, until the cheese is melted and bubbly.
9. Serve: Divide the creamy chili mac and cheese among bowls and garnish with chopped green onions and fresh cilantro before serving. Enjoy!

Notes

• Use boneless skinless chicken thighs for more flavor and juiciness, or breasts for a leaner option.
• Make sure the cream cheese is softened to room temperature for easier melting and incorporation.
• Short cut pasta such as elbow macaroni or shells work best for this dish.
• You can substitute chicken broth with vegetable broth for a lighter flavor.
• Adjust the heat by adding more or fewer poblano peppers or chili powder according to your preference.
• If you don’t have an oven-safe pot, transfer the pasta mixture to a baking dish before adding the cheese topping and baking.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: white chicken chili, mac and cheese, one pot meal, creamy chicken pasta, poblano pepper recipe