Save Pin The first time I made green chili chicken mac, my apartment smelled like a Southwestern kitchen in Santa Fe. I had a rotisserie chicken leftover from dinner the night before and a can of green chiles staring at me from the pantry. One thing led to another and suddenly I was stirring the creamiest, most comforting pasta dish that somehow felt both familiar and exciting. My roommate wandered in from her room asking what on earth I was making that smelled so incredible. That dinner turned into a weekly request after long days at work.
Last winter my friend Sarah came over after a terrible breakup, and I made a double batch of this mac. We sat on the couch with our bowls and talked for three hours straight while the snow fell outside. She paused halfway through and said she had not felt this comforted by food since her grandmother is cooking. There is something about the combination of warm spices and melted cheese that feels like an edible hug when you need it most.
Ingredients
- 12 oz elbow macaroni or small pasta shells: Shells catch the sauce beautifully, but elbows are classic for good reason.
- 2 cups cooked chicken breast: Rotisserie chicken saves time and adds extra flavor.
- 2 tbsp unsalted butter: The foundation of your roux, do not skip or substitute.
- 2 tbsp all-purpose flour: This thickens the sauce, whisk it constantly for 30 seconds to cook out the raw flour taste.
- 2 cups whole milk: Whole milk creates the richest sauce, though you can get away with 2%.
- 1/2 cup chicken broth: Adds depth that keeps the sauce from being too one-dimensional.
- 1/2 tsp garlic powder: Use fresh garlic if you prefer, but powder distributes more evenly.
- 1/2 tsp onion powder: Rounds out the flavor profile without adding chunks of onion.
- 1/2 tsp ground cumin: This is the secret ingredient that makes it taste Southwestern instead of just cheesy.
- 1/2 tsp smoked paprika: Regular paprika works, but smoked adds this gorgeous depth.
- 2 cans mild diced green chiles: Drain them well so the sauce does not become watery.
- 1 1/2 cups shredded Monterey Jack cheese: Melts like a dream and has the perfect mild flavor.
- 1 cup shredded sharp cheddar cheese: The sharpness cuts through the rich sauce.
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty finish that balances everything.
Instructions
- Cook the pasta:
- Boil salted water and cook the macaroni until al dente, then drain and set aside.
- Build the roux:
- Melt butter in a large skillet over medium heat, whisk in flour, and cook for 1 minute while stirring constantly.
- Create the base:
- Gradually whisk in the milk and chicken broth, then cook until thickened, about 3 to 4 minutes.
- Add the spices:
- Stir in garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper until fragrant.
- Melt the cheese:
- Add Monterey Jack, cheddar, and Parmesan, stirring until completely smooth and melted.
- Combine everything:
- Fold in green chiles and chicken, simmer for 2 minutes, then add the pasta and stir until coated.
Save Pin My brother in law who claims to hate anything spicy accidentally ate three servings before realizing the green chiles were even there. Now he requests this every time they visit, calling it the magic pasta. It has become one of those dishes I make for potlucks because it travels well and people always ask for the recipe.
Make It Your Own
Swap out half the cheddar for pepper jack if you want more heat. Sometimes I add roasted corn when it is in season for texture and sweetness. The recipe is forgiving enough that you can play with the cheese ratios based on what you have in the fridge.
Perfect Pairings
A crisp green salad with lime dressing cuts through the richness beautifully. Roasted broccoli or zucchini on the side makes it feel like a complete meal without much extra effort. I have also served it alongside cornbread for the ultimate comfort food dinner.
Storage and Reheating
This actually tastes better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to four days. When reheating, add a splash of milk to bring back that creamy consistency.
- Reheat gently on the stove over low heat for best results.
- The microwave works in a pinch but stir halfway through.
- Freeze portions in freezer safe bags for up to two months.
Save Pin Somehow this skillet dinner manages to feel fancy enough for company but casual enough for a Tuesday night. I hope it becomes one of those recipes you turn to when you need something that just works.
Recipe FAQs
- → Can I use raw chicken instead of cooked chicken?
Yes, you can. Dice or cube raw chicken breast and cook it in the skillet with the butter before making the sauce. Add the chicken back to the sauce once fully cooked through, which will take about 8-10 minutes depending on thickness.
- → What type of green chiles should I use?
Mild canned diced green chiles (like Hatch or poblano varieties) work best for this dish. They're convenient, consistently mild, and readily available. If using fresh chiles, roast, peel, and dice them first. For more heat, substitute hot green chiles or add a pinch of cayenne pepper.
- → Can I make this ahead or reheat it?
This dish is best served fresh from the skillet, but you can store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk to restore creaminess, as the pasta tends to absorb liquid as it sits.
- → What pasta shapes work best?
Elbow macaroni is traditional, but small pasta shells, penne, or ditalini all work wonderfully. Choose shapes with ridges or curves to catch more of the creamy cheese sauce. Avoid thin, delicate pastas that may become mushy during cooking.
- → How can I make this spicier?
Substitute hot green chiles for mild ones, add sliced jalapeños to the sauce or garnish, stir in 1/4 teaspoon of cayenne pepper, or swap Monterey Jack for pepper Jack cheese. You can also add a dash of hot sauce or fresh serrano peppers for additional heat.
- → What cheeses work as substitutes?
For Monterey Jack, try Oaxaca, quesadilla cheese, or mozzarella. For sharp cheddar, use mild cheddar, gruyere, or smoked gouda. Parmesan can be swapped for asiago or pecorino. Avoid ultra-hard cheeses that don't melt smoothly. Always use freshly shredded cheese for better melting.