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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for finishing the dish with a melted cheese topping.
- 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.
- 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.
- 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.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks.
- 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.
- 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.
- 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.
- 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
