Green Chili Chicken Mac

The first time I made this green chili chicken mac, my kitchen smelled like a cozy Southwestern café. I had some leftover rotisserie chicken and a couple cans of green chiles sitting in the pantry, just begging to be used. That evening turned into one of those happy kitchen accidents where everything comes together better than expected. My husband took one bite and immediately asked when I was making it again. Now it is our go-to comfort food when we want something creamy and satisfying but with a little kick.

Last winter, my sister came over feeling completely drained from work. I whipped up this skillet mac and we sat at the counter eating straight from the pan while catching up about everything and nothing. She told me it tasted like a warm hug, which might be the best compliment any comfort food could receive. Now whenever she visits, she gives me that look that means she is hoping for green chili mac.

Ingredients

• 12 oz elbow macaroni or small pasta shells: Elbows hold onto sauce beautifully in every crevice
• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves so much time
• 2 tbsp unsalted butter: Creates the foundation for your velvety cheese sauce
• 2 tbsp all-purpose flour: This thickens the sauce to that perfect coating consistency
• 2 cups whole milk: Whole milk gives the richest, creamiest results
• 1/2 cup chicken broth: Adds depth and keeps the sauce from becoming too heavy
• 1/2 tsp garlic powder: Rounds out the savory notes
• 1/2 tsp onion powder: Provides a subtle background sweetness
• 1/2 tsp ground cumin: This is what gives it that signature Southwestern flair
• 1/2 tsp smoked paprika: Adds a lovely smoky undertone
• 1/2 tsp salt: Enhances all the flavors without overpowering
• 1/4 tsp black pepper: Just enough to wake up your palate
• 2 cans mild diced green chiles: Drain them well so your sauce stays perfectly creamy
• 1 1/2 cups shredded Monterey Jack: Melts into gorgeous gooey strands
• 1 cup shredded sharp cheddar: Brings that tangy sharpness we all love
• 1/4 cup grated Parmesan: Adds a savory depth and nuttiness
• 1/4 cup chopped fresh cilantro: Brightens up all that creamy richness
• 1 jalapeño, thinly sliced: For those who want that extra pop of heat

Instructions

Cook your pasta to perfection:

Drop the macaroni into generously salted boiling water and cook until al dente, then drain well

Build your flavor foundation:

Melt butter in a large skillet over medium heat, whisk in flour, and stir constantly for one minute until it smells nutty and bubbly

Create the creamy base:

Slowly whisk in the milk and chicken broth, cooking for about four minutes until the sauce coats the back of your spoon

Season the sauce:

Stir in the garlic powder, onion powder, cumin, smoked paprika, salt, and pepper until fragrant

Melt in the cheeses:

Add the Monterey Jack, cheddar, and Parmesan, stirring until completely smooth and melted

Bring it all together:

Fold in the green chiles and cooked chicken, letting everything simmer for two minutes

Combine and serve:

Add the cooked pasta and stir until every noodle is coated in that gorgeous sauce, then top with cilantro and jalapeño

Save

This recipe became a regular at our monthly family game nights after my niece declared it the only mac and cheese she would ever eat. Something about that combination of mild green chiles and three cheeses just hits differently. Now it is not just dinner, it is the meal that brings everyone to the table.

Making It Your Own

I love swapping Monterey Jack for pepper Jack when I want more heat, or sometimes I throw in roasted corn for extra sweetness and texture. The recipe is incredibly forgiving and welcomes substitutions.

Perfect Pairings

A crisp green salad with a tangy vinaigrette cuts through all that creamy richness perfectly. Roasted broccoli or sautéed zucchini also work beautifully as simple sides.

Storage And Reheating

This mac keeps well in the refrigerator for up to four days and actually tastes even better the next day as the flavors meld together. Reheat gently with a splash of milk to bring back that creamy consistency.

• Store in an airtight container to prevent the pasta from drying out
• The freezer is not ideal as the sauce can separate upon thawing
• Add a little fresh grated cheese when reheating for that just-made quality

Save

There is something so satisfying about a one-skillet meal that feels like a hug in a bowl. I hope this becomes your new comfort food favorite too.

Recipe FAQs

→ Can I make this dish ahead of time?

You can prepare the cheese sauce and cook the pasta up to a day in advance. Store them separately in the refrigerator. When ready to serve, gently reheat the sauce with a splash of milk, combine with the pasta and chicken, and warm through until everything is heated evenly.

→ What type of chicken works best?

Cooked chicken breast that's been diced or shredded works perfectly. Rotisserie chicken from the grocery store is an excellent time-saving option. Leftover grilled, roasted, or poached chicken also works well. Just ensure the chicken is fully cooked before adding it to the skillet.

→ Can I use different pasta shapes?

While elbow macaroni is traditional, small pasta shells, cavatappi, or penne all work beautifully. The key is choosing a shape with plenty of surface area and nooks to hold the creamy cheese sauce. Larger shapes may require adjusting the liquid quantities slightly.

→ How can I adjust the spice level?

The mild green chiles provide gentle heat. For more spice, substitute hot diced green chiles or add a pinch of cayenne pepper with the other spices. Fresh jalapeño slices as garnish also add可控 heat. Conversely, reduce the cumin and smoked paprika for a milder flavor profile.

→ What sides pair well with this dish?

A crisp green salad with vinaigrette cuts through the richness. Roasted vegetables like broccoli, bell peppers, or zucchini add color and nutrients. Cornbread or warm tortillas complement the Southwestern flavors. For lighter appetites, serve as a side alongside grilled meats or tacos.

→ Can I freeze leftovers?

This dish freezes reasonably well for up to 2-3 months. Portion into airtight containers and freeze once completely cooled. The sauce may separate slightly upon reheating, but stirring in a splash of milk while warming gently will restore the creamy texture. Thaw overnight in the refrigerator before reheating.