Green Chili Chicken Mac

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 staring at me from the pantry. My husband walked in mid-simmer and immediately asked what smelled so incredible. Now it is the most requested comfort food in our house, especially when the weather turns chilly.

Last winter, my sister came over after a terrible week at work. I made a double batch of this mac and we ate it straight from the skillet while standing at the counter. She told me later that dinner was the first time she had felt relaxed all week. There is something about warm, cheesy food with just a little kick that fixes almost anything.

Ingredients

• 12 oz elbow macaroni or small pasta shells: I prefer shells because they catch the sauce in those little curves, but elbows work perfectly too
• 2 cups cooked chicken breast: Rotisserie chicken from the grocery store works beautifully here and saves so much time
• 2 tbsp unsalted butter: Do not use salted butter since we will season the sauce ourselves
• 2 tbsp all-purpose flour: This creates the roux that thickens our cheese sauce into silky perfection
• 2 cups whole milk: The fat content matters here for a creamy sauce, so skip the skim milk
• 1/2 cup chicken broth: Adds a savory backbone that makes the sauce taste restaurant quality
• 1/2 tsp garlic powder: Builds flavor without the risk of raw garlic burning
• 1/2 tsp onion powder: Rounds out the savory notes in the background
• 1/2 tsp ground cumin: This is the secret ingredient that makes the whole dish taste Southwestern
• 1/2 tsp smoked paprika: Adds this gorgeous smoky depth that pairs perfectly with the green chiles
• 1/2 tsp salt: Start here and adjust at the end since cheeses bring their own saltiness
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference
• 2 cans mild diced green chiles: Drain them well so your sauce does not get watery
• 1 1/2 cups shredded Monterey Jack: The ultimate melting cheese that creates those gorgeous cheese pulls
• 1 cup shredded sharp cheddar: Brings the tangy sharpness that cuts through all the richness
• 1/4 cup grated Parmesan: Adds a salty, nutty finish that makes the flavor profile complete
• 1/4 cup chopped fresh cilantro: Fresh herb brightness cuts through the creamy richness beautifully
• 1 jalapeño, thinly sliced: Optional, but I love the pop of color and extra heat

Instructions

Get your pasta going first:

Cook the macaroni in salted boiling water until just shy of al dente, since it will finish cooking in the sauce later

Build your flavor base:

Melt butter in a large skillet over medium heat, then whisk in flour and cook for exactly 1 minute while constantly stirring to cook out the raw flour taste

Create the creamy foundation:

Slowly whisk in the milk and chicken broth, keeping the mixture moving until it thickens enough to coat the back of a spoon

Season the sauce:

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

Melt in the magic:

Add Monterey Jack, cheddar, and Parmesan cheeses, stirring gently until completely smooth and irresistible

Add the stars of the show:

Fold in the drained green chiles and cooked chicken, letting everything get friendly for about 2 minutes

Bring it all together:

Toss in the cooked macaroni and stir until every noodle is coated in that gorgeous, spiced cheese sauce

Finish with flair:

Serve hot, topped with fresh cilantro and jalapeño slices if you want that extra pop

Pin This

This recipe has become my go-to for new parents, friends recovering from surgery, or anyone who needs a hug in a bowl. Something about the combination of creamy cheese, tender chicken, and that gentle green chili heat just makes people feel cared for. I recently made it for a neighborhood potluck and came home with an empty skillet and three requests for the recipe.

Make It Your Own

Sometimes I swap in pepper jack for half the Monterey Jack when I want more kick. Other times, I add frozen corn or black beans to stretch it and add color. The recipe is incredibly forgiving once you understand the basic cheese sauce technique.

Serving Ideas

A crisp green salad with a lime vinaigrette cuts through the richness perfectly. Roasted broccoli or sautéed bell peppers also make excellent sides. I have even served this alongside tacos for a themed dinner party that was a huge hit.

Storage and Reheating

This keeps beautifully in the refrigerator for up to four days and actually develops more flavor as it sits. The sauce will thicken in the fridge, so splash in a little milk when reheating.

• Reheat gently on the stove over low heat, stirring frequently
• The microwave works too, but stir halfway through to prevent hot spots
• If it seems too thick, that splash of milk will bring back the creamy texture

Pin This

I hope this becomes one of those recipes you turn to again and again, the kind that makes your kitchen smell like love and comfort. Happy cooking.

Recipe Questions & Answers

→ Can I use different pasta shapes?

Yes, while elbow macaroni is traditional, small pasta shells, cavatappi, or penne work well too. Choose shapes that catch the creamy sauce effectively.

→ What type of chicken works best?

Cooked chicken breast works perfectly, whether diced or shredded. Rotisserie chicken, grilled leftovers, or poached breast all bring great flavor and texture.

→ How can I make it spicier?

Substitute hot green chiles for mild, add diced jalapeños to the sauce, or incorporate cayenne pepper. Pepper Jack cheese also adds pleasant heat.

→ Can I prepare this ahead?

The sauce reheats well, though pasta may absorb liquid. Store separately or add splash of milk when reheating to restore creaminess.

→ What sides complement this dish?

A crisp green salad with citrus vinaigrette balances richness. Roasted vegetables like broccoli or cauliflower also pair nicely.