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 that needed using, and suddenly comfort food met something entirely new. My husband took one bite and declared it better than any restaurant version we had tried. Now it is the recipe I turn to when I need something that feels like a hug but still has a little kick.

Last winter, my sister came over exhausted from a brutal week at work. I made this mac while she sat at my counter, and the way her shoulders dropped when she smelled the melting cheese and spices said everything. We ate straight from the skillet while catching up about everything and nothing at all. Sometimes the best meals are the ones shared with someone who really needed them.

Ingredients

• 12 oz elbow macaroni or small pasta shells: I prefer shells because they catch the creamy sauce in every little pocket, but elbows work beautifully too
• 2 cups cooked chicken breast, diced or shredded: Rotisserie chicken is my secret weapon here, already seasoned and tender
• 2 tbsp unsalted butter: Start with cold butter straight from the fridge for the best roux consistency
• 2 tbsp all-purpose flour: This creates the silky base that makes the sauce so luxurious
• 2 cups whole milk: Whole milk makes a noticeably richer sauce, though you can get away with low fat in a pinch
• 1/2 cup chicken broth: Adds depth without making the sauce too thin
• 1/2 tsp garlic powder and onion powder: This duo builds a flavor foundation that makes everything taste better
• 1/2 tsp ground cumin: The earthy note that hints at Southwestern cuisine without being too bold
• 1/2 tsp smoked paprika: My favorite ingredient for adding that slow cooked flavor in minutes
• 1/2 tsp salt and 1/4 tsp black pepper: Start with these amounts and adjust at the end, as the cheese adds saltiness too
• 2 cans mild diced green chiles, drained: Do not skip draining them, or your sauce will turn out too thin
• 1 1/2 cups shredded Monterey Jack cheese: This melts beautifully and adds that perfect creamy texture
• 1 cup shredded sharp cheddar cheese: The sharpness cuts through the richness and adds depth
• 1/4 cup grated Parmesan cheese: A little goes a long way for adding savory umami notes
• Fresh cilantro and sliced jalapeño: The finishing touches that make it look like you put in way more effort

Instructions

Cook the pasta to perfection:

Boil your macaroni in salted water until it is just al dente, because it will cook more in the sauce later

Build your flavor base:

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

Create the creamy sauce:

Slowly pour in the milk and chicken broth while whisking, then let it bubble gently for about 4 minutes until it coats the back of a spoon

Add all the spices:

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

Melt in the cheese:

Add the Monterey Jack, cheddar, and Parmesan, then stir until completely smooth and irresistible

Bring it all together:

Fold in the green chiles and chicken, let them warm through for 2 minutes, then add the cooked pasta

Finish with flair:

Serve immediately topped with fresh cilantro and those jalapeño slices if you like a little extra heat

Save

This recipe became a regular at our monthly family game nights. Now my brother requests it every time, and I have learned to make double batches because it disappears fast. There is something about the combination of creamy, cheesy, and just a little spicy that brings everyone to the table.

Making It Your Own

After making this dozens of times, I have discovered that small tweaks make it feel brand new. Sometimes I add corn or black beans for extra texture. Other times I swap in pepper Jack for a spicier kick that still keeps the creamy base intact.

Serving Suggestions

A crisp green salad with lime vinaigrette cuts through the richness beautifully. Roasted broccoli or asparagus on the side makes it feel like a complete meal without competing with the main event.

Storage And Reheating

This keeps surprisingly well in the fridge for up to three days, though the sauce does thicken when cold. I add a splash of milk when reheating and it comes right back to life.

• Reheat gently on the stove, not the microwave, for the best texture
• If the sauce seems too thick after refrigeration, warm it with a little extra milk
• Freezing works but the cheese texture changes slightly, so I prefer eating it fresh

Save

Whether you are feeding a crowd or just treating yourself on a Tuesday night, this green chili chicken mac has a way of making any meal feel special.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, small pasta shells, cavatappi, or penne work well. The key is choosing shapes that catch the creamy sauce in their curves and crevices.

→ How can I make this spicier?

Swap mild green chiles for hot varieties, add diced jalapeños to the sauce, or sprinkle in cayenne pepper. Pepper Jack cheese also adds extra kick.

→ Can I prepare this ahead of time?

The sauce thickens when refrigerated. Reheat gently with a splash of milk to restore creaminess. For best results, assemble and reheat within 2 days.

→ What type of chicken works best?

Cooked chicken breast, either diced or shredded, is ideal. Rotisserie chicken, leftover grilled chicken, or poached breast all work perfectly.

→ Can I freeze this dish?

Freezing is possible but may slightly alter the sauce texture. Thaw overnight in the refrigerator, reheat slowly with added milk to restore creaminess.

→ What sides pair well with this?

A crisp green salad with lime vinaigrette, roasted corn, sautéed bell peppers, or warm tortillas complement the Southwestern flavors beautifully.