Dinner

One Pot White Chicken Chili Mac and Cheese Recipe

ByEthan Lark November 1, 2025November 1, 2025

Introduction

This One Pot White Chicken Chili Mac and Cheese is a comforting twist on classic mac and cheese with a spicy, creamy white chicken chili flavor. It combines tender chicken, creamy cheese, and a hint of green chilies for a hearty, satisfying meal all made in a single pot.

The image shows a black cast iron skillet filled with creamy pasta baked with a cheesy top layer that is golden brown in parts and sprinkled with green herbs. The pasta underneath includes small shell and elbow shapes coated in a smooth, light-colored sauce. A silver spoon lifts some melted, stretchy cheese from the dish, highlighting the gooey texture. The skillet sits on a well-used dark baking tray, surrounded by three tarnished silver forks and spoons, with a cozy knitted fabric and two glasses of dark beer nearby. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 blend)
Green onions and cilantro, for serving

Instructions

Step 1: Preheat the oven to 425°F (220°C). In a large pot over medium-high heat, melt the butter or heat the olive oil. Add the chopped onion and chicken breasts or thighs. Cook for about 5 minutes until fragrant and the chicken starts to brown.
Step 2: Stir in the chopped garlic, poblano peppers, cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Continue cooking for 5 more minutes until the spices are fragrant and the peppers soften.
Step 3: Pour in the broth, partially cover the pot, and reduce the heat to medium-low. Let it simmer for 5 to 10 minutes, or until the chicken is fully cooked through.
Step 4: Remove the chicken from the pot and shred it using two forks. Set aside.
Step 5: To the pot, add the pasta and 2 cups of water. Raise the heat to medium-high and bring to a boil. Reduce heat and simmer for about 10 minutes, stirring frequently, 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 everything is creamy and heated through.
Step 7: Remove the pot from heat. Sprinkle the remaining cheese over the top and transfer the pot to the preheated oven. Bake for 5 to 10 minutes until the cheese is melted and bubbly.
Step 8: Serve the chili mac and cheese in bowls, topped with sliced green onions and fresh cilantro. Enjoy warm!

Tips & Variations

Use chicken thighs for a juicier, more flavorful result.
Swap poblano peppers with jalapeños if you prefer more heat.
For a vegetarian version, replace chicken with extra beans or sautéed mushrooms.
Add a squeeze of fresh lime juice before serving to brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce. This dish does not freeze well due to the creamy texture.