Green Chili Chicken Mac

The smell of green chilies hitting a hot skillet takes me back to my first apartment kitchen, where I discovered that a can of diced chiles could transform ordinary mac and cheese into something that felt like a revelation. I'd been making basic macaroni for years, never realizing how much depth it could have with just a few Southwestern touches. Now this skillet version has become my go-to when I need something that feels like comfort food but still excites the table.

Last winter my neighbor came over unexpectedly while I was making this, and she ended up staying for dinner. She kept asking what I'd put in the sauce because it tasted like something from a fancy southwestern bistro. The best part was watching her eyes widen when she realized it was just regular pasta with a few smart additions and some spices I already had in my cabinet.

Ingredients

• 12 oz elbow macaroni or small pasta shells: Elbows hold the sauce beautifully in their curves, though shells work just as well if thats what you have in the pantry
• 2 cups cooked chicken breast: Rotisserie chicken from the grocery store is your best friend here, or use leftover grilled chicken from last nights dinner
• 2 tbsp unsalted butter: This forms the base of your roux, so dont skip it or try to substitute with oil
• 2 tbsp all-purpose flour: The secret to thickening that sauce into something velvety and coat-every-pasta worthy
• 2 cups whole milk: Whole milk gives the richest sauce, though you can get away with 2% if thats what you keep on hand
• 1/2 cup chicken broth: Adds that underlying savory depth that keeps the sauce from tasting too milky
• 1/2 tsp garlic powder, onion powder, ground cumin, and smoked paprika: This spice blend is the real MVP, giving you that Southwestern flavor profile without needing a dozen different jars
• 2 cans mild diced green chiles: Drain them well but save that liquid if you want to add a little extra kick later
• 1 1/2 cups Monterey Jack, 1 cup sharp cheddar, and 1/4 cup Parmesan: This three cheese combo creates the perfect balance of melt, sharpness, and that salty finish that makes you want just one more bite
• Fresh cilantro and jalapeño: Totally optional, but they make the dish look like you put way more effort into it than you actually did

Instructions

Get that pasta going:

Cook the macaroni in salted boiling water until its just al dente, because it will cook a bit more when you mix it with that hot sauce later

Start your roux:

Melt the butter in your large skillet over medium heat, then whisk in the flour and cook for exactly one minute while stirring constantly so it doesnt burn

Build the base:

Slowly pour in the milk and chicken broth while whisking, then let it bubble away for about 4 minutes until it thickens enough to coat the back of a spoon

Add the magic:

Stir in all those spicesgarlic powder, onion powder, cumin, smoked paprika, salt, and pepperand watch the sauce transform from plain white to something that actually smells like dinner

Melt it down:

Throw in all three cheeses and stir until theyve completely melted into a smooth, creamy sauce that makes you want to eat it straight from the skillet

Bring it together:

Fold in those green chilies and the cooked chicken, let everything warm through for a couple minutes, then add the pasta and stir until every piece is coated

Finish and serve:

Taste it and adjust the seasoning if needed, then hit it with fresh cilantro and sliced jalapeño if you want to make it look fancy

Pin it

My sister claimed she didnt like green chilies until she tasted this dish, and now she requests it every time she visits. There's something about the way the mild heat plays against all that creamy cheese that just works, making it feel special enough for company but easy enough for a random Tuesday night.

Make It Yours

I've found that swapping half the Monterey Jack for pepper Jack gives you this lovely background heat that sneaks up on you, and sometimes I throw in a handful of frozen corn when I add the chicken just for that extra texture. The recipe is incredibly forgiving, which is probably why I make it so often when I'm too tired to think but still want something that feels like real cooking.

Side Dish Magic

A crisp green salad with a tangy vinaigrette cuts through all that richness beautifully, and roasted vegetables like broccoli or bell peppers add color without competing with the flavors. I've also served it alongside simple garlic bread when I want to lean all the way into comfort food territory, and nobody has ever complained about having both.

Make Ahead Tips

This reheats surprisingly well, which means I often double the recipe and stash half in the fridge for those nights when cooking anything feels like too much work. The sauce stays creamy if you add a splash of milk when you rewarm it, and it actually tastes better the next day once all those flavors have had time to really get to know each other.

• Cook the pasta a minute under al dente if you plan to refrigerate and reheat it later
• Store any extra fresh cilantro separately and add it right before serving so it doesnt turn sad and wilted
• If the sauce seems too thick after reheating, that splash of milk or even a little chicken broth brings it right back to life

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There's something deeply satisfying about a one skillet meal that still feels special, and this green chili chicken mac has earned its permanent spot in my dinner rotation. It's the kind of dish that makes people feel taken care of, which might just be the best thing we can ask from our kitchens.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, small pasta shells, cavatappi, or penne work well. Choose shapes that catch the creamy sauce.

→ How can I make it spicier?

Use hot diced green chiles instead of mild, add a pinch of cayenne to the sauce, or swap Monterey Jack for pepper Jack cheese.

→ What type of chicken works best?

Cooked chicken breast, rotisserie chicken, or leftover grilled chicken all work perfectly. Dice or shred before adding.

→ Can I make this ahead?

Prepare the sauce and chicken mixture separately, then combine with freshly cooked pasta when ready to serve. Reheat gently with a splash of milk.

→ What sides pair well?

A crisp green salad, roasted vegetables, or warm tortillas complement this creamy dish beautifully.