Green Chili Chicken Mac

The first time I made this green chili chicken mac, it was supposed to be a quick Tuesday dinner using up leftover rotisserie chicken. My roommate walked in from the gym and actually stopped mid sentence, caught by the smell of roasted chiles and melting cheese hitting her at the door. We ended up eating straight from the skillet while standing at the counter, both of us agreeing this was way too good to be thrown together from random fridge ingredients. Now it is the dinner I make when I need something that feels like a hug but still delivers those Southwestern flavors that make dinner exciting.

Last winter my sister came over during that terrible week when everyone was getting sick and nothing sounded appetizing. I made a double batch of this mac, and she actually perked up after the first few bites, saying it was the first thing that had tasted good in days. We sat on the couch watching bad movies and picking at the skillet for hours, and honestly that evening became one of those small perfect moments you do not forget just because it was simple and comforting.

Ingredients

• Elbow macaroni or small pasta shells: The little curves catch all that creamy sauce in every bite, and I have found that smaller shapes work better than larger pasta for this dish
• Cooked chicken breast: Rotisserie chicken is my go to shortcut here, but any leftover grilled or baked chicken works perfectly
• Unsalted butter: Starting with unsalted butter lets you control exactly how salty the final dish turns out
• All purpose flour: This forms the roux that thickens your sauce into something velvety and rich
• Whole milk: I have tried lower fat milk but it really does not give you that luxurious texture we are after
• Chicken broth: Adds depth and keeps the sauce from tasting too heavy or one note
• Garlic and onion powder: These build a savory base without the work of chopping fresh aromatics
• Ground cumin and smoked paprika: These spices are what give the dish its Southwestern soul and that beautiful golden color
• Salt and black pepper: Season as you go and taste at the end because the cheese adds saltiness too
• Mild diced green chiles: These bring flavor without too much heat, though I sometimes grab one can of hot chiles if I am feeling adventurous
• Monterey Jack cheese: Melts like a dream and has that mild buttery flavor that lets other ingredients shine
• Sharp cheddar cheese: Adds the punch and tang that Monterey Jack lacks
• Grated Parmesan cheese: A little goes a long way toward adding that savory depth that makes people ask what is in this
• Fresh cilantro and jalapeño: Totally optional but I love how they make everything look and taste freshly made

Instructions

Cook the pasta:

Get your salted water boiling and cook the macaroni until it is just shy of al dente, since it will finish cooking in the sauce later

Build the roux:

Melt butter in your large skillet over medium heat, whisk in the flour, and keep it moving for about a minute until it smells nutty and looks bubbly

Add the liquids:

Pour in the milk and broth gradually while whisking constantly to prevent any lumps from forming

Let it thicken:

Keep cooking and stirring for 3 to 4 minutes until the sauce coats the back of a spoon nicely

Season the base:

Stir in all those spices and give it a taste, remembering that the cheese will add more salt later

Melt in the cheese:

Add the cheeses one handful at a time, stirring until each addition is completely melted and smooth

Add the good stuff:

Fold in the green chiles and cooked chicken, letting everything warm through for a couple of minutes

Bring it together:

Toss in the cooked pasta and stir until every piece is coated in that gorgeous sauce

Finish and serve:

Take it off the heat, sprinkle with cilantro and jalapeño slices if you are using them, and serve while it is hot and bubbling

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This recipe has become my go to when friends need bringing dinner, because it travels well and always makes people feel taken care of. There is something about the combination of creamy cheese and gentle heat that just works on a comfort level, and I love how adaptable it is for different spice tolerances. Every time I make it now, I think back to that Tuesday when it started as a way to use up leftovers and turned into something I actually craved.

Making It Your Own

I have learned that swapping Monterey Jack for pepper Jack kicks up the heat without any extra work, and sometimes I throw in roasted corn kernels when they are in season. The recipe is forgiving enough that you can play around with the cheese blend depending on what you have in the fridge.

Perfect Pairings

A crisp green salad with a tangy vinaigrette cuts through the richness beautifully, or you can go with roasted vegetables like broccoli or cauliflower on the side. On game days, I have served it alongside cornbread and everyone acted like I planned a themed menu.

Make Ahead Strategy

You can cook the pasta and make the sauce separately up to a day ahead, then combine them when you are ready to eat. The sauce does thicken up in the fridge, so plan to add a splash of milk when reheating.

• Store any leftovers in an airtight container for up to three days
• Reheat gently with a splash of milk to bring back that creamy texture
• The flavors actually get better after a night in the fridge

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This is the kind of recipe that proves comfort food does not have to be boring, and I hope it becomes a staple in your kitchen the way it has in mine.

Q&A About the Recipe

→ Can I use different pasta shapes?

Yes, while elbow macaroni is traditional, small pasta shells, cavatappi, or penne work equally well for holding the creamy cheese sauce.

→ What type of chicken works best?

Cooked chicken breast works perfectly, whether diced or shredded. Rotisserie chicken or leftover grilled chicken are convenient options that add great flavor.

→ How can I make it spicier?

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

→ Can I make this ahead of time?

You can prepare the components separately in advance, but for best results, combine everything just before serving. Reheat gently with a splash of milk to restore creaminess.

→ What sides pair well with this dish?

A crisp green salad with lime vinaigrette, roasted corn, or sautéed bell peppers complement the creamy, cheesy flavors nicely. Warm tortillas also make a great accompaniment.

→ Can I use milk alternatives?

Whole milk provides the creamiest results, but you can substitute with half-and-half for extra richness. Plant-based milks may affect the sauce's texture and melting properties.