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, or pepper jack)

Green onions and cilantro, for serving

Instructions

Step 1: Preheat the oven to 425° F. In a large pot over medium-high heat, melt the butter or heat the oil. Add the chopped onion and chicken, cooking until fragrant and the chicken is lightly browned, about 5 minutes.

Step 2: Stir in the garlic, chopped poblano peppers, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another 5 minutes until aromatic.

Step 3: Pour in the broth, partially cover the pot, and simmer over medium-low heat for 5-10 minutes until the chicken is fully cooked.

Step 4: Remove the chicken from the pot and shred it using two forks. Set aside.

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 and cook for about 10 minutes, stirring often, until the pasta is al dente.

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 well combined.

Step 7: Remove from heat, sprinkle the remaining cheese on top, and transfer the pot to the preheated oven. Bake for 5-10 minutes until the cheese is melted and bubbly.

Step 8: Serve the chili mac and cheese in bowls, garnished with chopped green onions and cilantro. Enjoy!

Tips & Variations

Use chicken thighs for a juicier, more flavorful dish.

Adjust the heat by adding extra chili powder or swapping poblanos for jalapeños.

Swap salsa verde with your favorite salsa for a different flavor profile.

For a vegetarian version, omit the chicken and add extra beans and vegetables like corn or zucchini.

Use a mix of melty cheeses for the best creamy texture and flavor.

FAQs

Can I use different pasta shapes for this recipe?

Yes, short cut pasta like elbow macaroni or shells works best, but feel free to use any short pasta you have on hand.

Can I prepare this dish ahead of time?

You can prepare the chili mixture in advance and refrigerate it separately from the pasta. When ready, cook the pasta, combine everything, and bake just before serving for best results.