Description
This One Pot White Chicken Chili Mac and Cheese is a comforting and flavorful dish combining tender shredded chicken, creamy cheese sauce, zesty green chilies, and spicy poblano peppers, all simmered together with pasta and white beans. It’s a cozy, hearty meal ideal for family dinners, blending the best of chili and mac and cheese into one easy-to-make pot.
Ingredients
Scale
Main 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)
- 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 (such as elbow macaroni or small shells)
- 2 cups shredded melty cheese (colby, cheddar, pepper jack blend)
- Green onions and cilantro, for serving
Instructions
- Prepare and cook aromatics and chicken: Preheat your oven to 425°F. 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, cooking for about 5 minutes until the onion is softened and the chicken begins to cook through and aromas develop.
- Add spices and peppers: Stir in the chopped garlic, seeded and chopped poblano peppers, ground cumin, smoked paprika, chili powder, and a pinch each of salt and black pepper. Cook for an additional 5 minutes until everything is fragrant and well combined.
- Simmer chicken: Pour in 4 cups of broth, partially cover the pot, and reduce heat to medium-low. Simmer for 5 to 10 minutes until the chicken is fully cooked through.
- Shred the chicken: Remove the chicken from the pot and shred it finely using two forks. Set aside.
- Cook pasta: To the pot with the broth and aromatics, add the dry short cut pasta and 2 cups of water. Bring it to a boil over medium-high heat, then reduce to a simmer. Cook, stirring frequently, for about 10 minutes until the pasta is al dente and most of the liquid is absorbed.
- Add creaminess and mix-ins: Stir in the room temperature cream cheese until melted and creamy. Then add the shredded chicken, drained white beans, salsa verde, diced green chilies, and 1 cup of the shredded cheese. Cook a few more minutes, stirring frequently, until fully combined and creamy.
- Bake the chili mac: Remove the pot from the heat, sprinkle the remaining 1 cup shredded cheese evenly over the top, and transfer the pot (if oven-safe) or transfer contents to a baking dish. Bake in the preheated oven for 5 to 10 minutes, until the cheese on top is melted and bubbly.
- Serve: Divide the cheesy chili mac and cheese into bowls and garnish with sliced green onions and fresh cilantro. Enjoy hot!
Notes
- Use chicken thighs for a juicier, more flavorful dish or breasts for a leaner option.
- Adjust the level of chili powder and poblano peppers according to your heat preference.
- If your pot is not oven-safe, transfer the cooked mixture to a baking dish before adding the cheese topping and baking.
- You can substitute the white beans with cannellini or great northern beans for similar texture.
- Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
- For a dairy-free version, swap cream cheese and shredded cheese for vegan alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop and Baking
- Cuisine: American
Keywords: white chicken chili, mac and cheese, one pot meal, comfort food, creamy pasta, chili mac, shredded chicken, easy dinner
