Save to Pinterest The first time I made this green chili chicken mac, my kitchen smelled like a cozy Southwestern café on a rainy Tuesday. I had leftover rotisserie chicken and a random can of green chiles in my pantry, just waiting for inspiration. My husband walked in from work, took one whiff, and asked if I had secretly taken up catering. That night, we ate straight from the skillet while standing at the counter because nobody wanted to waste time finding plates.
Last winter, my sister was recovering from surgery and needed meals that felt like a hug. I made a double batch of this mac, packed it up with some tortilla chips, and dropped it off. She texted me three days later saying it was the first thing she had actually wanted to eat in weeks. Sometimes food is just fuel, but sometimes it is medicine in the best possible way.
Ingredients
- 12 oz elbow macaroni or small pasta shells: The curves catch all that creamy sauce beautifully, but any small pasta works in a pinch
- 2 cups cooked chicken breast: Rotisserie chicken is your best friend here, but leftover grilled or baked chicken works perfectly too
- 2 tbsp unsalted butter: This builds your roux foundation, so do not be tempted to skip or reduce it
- 2 tbsp all-purpose flour: The thickening agent that transforms milk into velvety cheese sauce magic
- 2 cups whole milk: Full fat makes the sauce luxuriously creamy, though you can get away with 2%
- 1/2 cup chicken broth: Adds depth without overpowering the delicate green chili flavor
- 1/2 tsp garlic powder and onion powder: This dynamic duo provides savory backbone without chopping a single thing
- 1/2 tsp ground cumin and smoked paprika: These create that Southwestern profile everyone will notice but cannot quite identify
- 1/2 tsp salt and 1/4 tsp black pepper: Season gradually because the cheeses will add saltiness too
- 2 cans mild diced green chiles: Drain them well but do not rinse, you want all that flavor liquid
- 1 1/2 cups Monterey Jack cheese: The melting champion that makes everything stretchy and wonderful
- 1 cup sharp cheddar cheese: Provides the bold cheese flavor that Monterey Jack lacks
- 1/4 cup grated Parmesan cheese: Adds a salty finish that pulls everything together
- Fresh cilantro and jalapeño: Totally optional, but they make it look like you tried harder than you actually did
Instructions
- Get your pasta ready first:
- Cook the macaroni in salted boiling water until just shy of al dente, because it will cook more in the sauce later
- Build your flavor foundation:
- Melt butter in a large skillet over medium heat, whisk in flour, and cook for exactly 1 minute while stirring constantly to remove any raw flour taste
- Create the creamy base:
- Gradually whisk in the milk and chicken broth, watching the mixture transform into silky thick magic over 3 to 4 minutes
- Season like you mean it:
- Stir in garlic powder, onion powder, cumin, smoked paprika, salt, and pepper until fully incorporated
- Melt in the goodness:
- Add all three cheeses at once and stir patiently until smooth and completely melted, resisting the urge to crank up the heat
- Bring it all together:
- Fold in the green chiles and cooked chicken, letting everything get friendly in the sauce for 2 minutes
- The grand finale:
- Add the cooked macaroni and stir until every piece is coated in that gorgeous green chili cheese sauce
- Finish with flair:
- Remove from heat immediately, scatter with fresh cilantro and those pretty jalapeño slices if you are feeling fancy
Save to Pinterest My friend Sarah claims this recipe saved her weeknight dinner rut. She made it on a Wednesday when her toddler was having a particularly difficult evening and her husband was working late. Between the quick prep time and the fact that her picky three year old actually ate it, she texted me at 8pm declaring it a miracle in a skillet.
Making It Your Own
Once you have the basic technique down, this recipe becomes a canvas for whatever you have in your kitchen. I have swapped in pepper Jack when I wanted more heat, and I once used half and half instead of milk when that was what my fridge offered. The green chili flavor is flexible enough to handle variations without losing its soul.
The Make-Ahead Secret
You can assemble everything up to a day in advance and store it in the refrigerator. When you are ready to serve, add a splash of milk before reheating because the pasta will drink up that sauce overnight. I bake mine at 350 degrees for about 20 minutes when I want that crispy top layer, but straight from the skillet is just as legitimate.
Perfect Pairings
A crisp green salad with citrus dressing cuts through all that richness beautifully. When I am feeling indulgent, I serve roasted corn on the cob sprinkled with chili powder and lime. Keep it simple and let the mac shine.
- A cold glass of Mexican Coca Cola makes everything taste better
- Warm tortillas on the side turn this into a fork and knife experience
- Leftovers reheat surprisingly well in the microwave with a little milk splash
Save to Pinterest There is something profoundly satisfying about turning humble ingredients into a meal that makes people close their eyes and sigh happily. This green chili chicken mac started as a pantry cleanout experiment and became one of those recipes I keep coming back to, season after season.
Questions & Answers
- → Can I use uncooked chicken instead of pre-cooked?
Yes, dice raw chicken breast into small pieces and cook it in the skillet before making the sauce. Cook until no pink remains, about 6-8 minutes. This adds a few extra minutes to your total cooking time.
- → What type of green chiles work best?
Mild canned diced green chiles (like Hatch or Ortega) are convenient and consistent. Fresh roasted poblanos or Anaheim peppers offer deeper flavor. Avoid hot varieties unless you prefer significant spice.
- → How do I make this spicier?
Substitute hot green chiles for mild, add sliced fresh jalapeños, or stir in a pinch of cayenne pepper and chili powder. Pepper Jack cheese also brings extra heat compared to Monterey Jack.
- → Can this be made ahead and reheated?
Yes, store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk to restore creaminess. Avoid the microwave as it can make the sauce grainy.
- → What sides pair well with this dish?
A crisp green salad with lime vinaigrette complements the richness beautifully. Roasted vegetables like broccoli or bell peppers, Mexican street corn, or cilantro lime rice all work wonderfully alongside.
- → Is there a dairy-free version?
Substitute butter with olive oil, use dairy-free milk (unsweetened oat or almond work best), and replace cheeses with dairy-free alternatives. The sauce may be slightly thinner, so reduce milk by 1/4 cup.