Description

This One Pot White Chicken Chili Mac and Cheese combines the comforting creaminess of classic mac and cheese with the bold, southwestern flavors of white chicken chili. Featuring tender shredded chicken, poblano peppers, white beans, and a blend of melty cheeses, this hearty one-pot dish is perfect for an easy weeknight dinner packed with flavor and minimal cleanup.

Ingredients

Scale

Base 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

Liquid & Dairy

4 cups broth (chicken or vegetable)
4 ounces cream cheese, at room temperature

Additional Mix-ins

1 can white beans, drained
1 can (4 ounces) diced green chilies
1/2 cup salsa verde

Pasta & Cheese

1 pound short cut pasta (such as elbow macaroni or small shells)
2 cups shredded melty cheese (Colby, cheddar, pepper jack blend), divided

Garnishes

Green onions, chopped, for serving
Cilantro, chopped, for serving

Instructions

Preheat and Sauté: Preheat your oven to 425°F (220°C). In a large pot set over medium-high heat, add the butter (or olive oil), chopped onions, and chicken. Cook for about 5 minutes until fragrant and the onions have softened.
Add Aromatics and Spices: Stir in the chopped garlic, seeded and chopped poblano peppers, ground cumin, smoked paprika, chili powder, and a pinch of salt and black pepper. Continue cooking for another 5 minutes until everything becomes fragrant and the peppers soften.
Simmer Chicken: Pour in 4 cups of broth, partially cover the pot, and let the mixture simmer over medium-low heat for 5-10 minutes, or until the chicken is thoroughly cooked through.
Shred Chicken: Remove the chicken pieces from the pot and shred them using two forks. Set aside.
Cook Pasta: To the pot with the remaining broth and vegetables, add the pasta and 2 cups of water. Bring it to a boil over medium-high heat, then reduce heat to simmer. Cook for approximately 10 minutes until the pasta is al dente, stirring frequently to prevent sticking.
Add Cream Cheese and Mix-ins: Stir in the cream cheese until melted and creamy. Then add the shredded chicken, white beans (drained), salsa verde, diced green chilies, and 1 cup of the shredded cheese. Mix well and cook for a few more minutes to blend all flavors and thicken the sauce.
Bake to Melt Cheese: Remove the pot from heat. Top the dish with the remaining 1 cup of shredded cheese evenly. Transfer the pot to the preheated oven and bake for 5-10 minutes until the cheese melts and bubbles.
Serve and Garnish: Divide the chili mac and cheese into bowls and garnish with chopped green onions and cilantro. Serve hot and enjoy this creamy, flavor-packed meal.

Notes

For a spicier dish, keep the seeds in the poblanos or add extra chili powder.
You can substitute the short cut pasta with shells, elbow macaroni, or penne as preferred.
Use chicken thighs for juicier, more flavorful meat or breasts for a leaner option.
If you don’t have salsa verde, substitute with a mild green enchilada sauce or tomatillo salsa.
Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop with a splash of broth or water.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: American Southwestern

Keywords: white chicken chili, mac and cheese, one pot meal, comfort food, southwestern recipe, creamy pasta, easy dinner