Save The first time I made this green chili chicken mac, my husband took one bite and immediately asked if it could become a weekly rotation. The smell of smoked paprika and melting Monterey Jack filled our tiny apartment kitchen, and I knew this was something special. That rainy Tuesday dinner became the moment I realized comfort food could actually be exciting.
Ive served this at everything from casual weeknight dinners to potluck gatherings, and the skillet always comes home empty. My neighbor texted me at 11 PM the first time she tried it, begging for the recipe. Theres something about the combination of tender chicken and mild heat that makes people feel taken care of.
Ingredients
- 12 oz elbow macaroni: Small shapes catch the sauce better than long noodles, and shells work beautifully too
- 2 cups cooked chicken breast: Rotisserie chicken is my secret weapon for weeknight speed, but leftover grilled chicken adds incredible flavor
- 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 cling to every piece of pasta
- 2 cups whole milk: The higher fat content makes a noticeably creamier sauce that wont separate
- 1/2 cup chicken broth: Adds depth without overpowering the delicate cheese flavors
- 1/2 tsp garlic powder and onion powder: These two work together to create a savory backbone for the sauce
- 1/2 tsp smoked paprika and ground cumin: The smokiness is what makes this taste like a restaurant dish
- 2 cans mild diced green chiles: Drain them well, otherwise the sauce becomes too thin
- 1 1/2 cups Monterey Jack cheese: This melts beautifully and adds a mild, buttery flavor
- 1 cup sharp cheddar cheese: The sharpness cuts through the creaminess and adds complexity
- 1/4 cup grated Parmesan cheese: A little goes a long way toward adding a salty, nutty finish
Instructions
- Cook the pasta to perfection:
- Drop the macaroni into heavily salted boiling water and cook until just shy of al dente. It will finish cooking in the sauce later, so this prevents mushy noodles.
- Build your flavor base:
- Melt butter in a large skillet over medium heat and whisk in flour until smooth. Let this mixture cook for exactly one minute to remove the raw flour taste.
- Create the creamy sauce:
- Slowly pour in the milk and chicken broth while whisking constantly to prevent lumps. Keep whisking until the mixture bubbles and thickens enough to coat the back of a spoon.
- Add the warm spices:
- Stir in garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. The sauce will transform from pale to a gorgeous golden color.
- Melt in the cheeses:
- Remove the skillet from heat before adding the Monterey Jack, cheddar, and Parmesan. Stir until the sauce is impossibly smooth and glossy.
- Bring it all together:
- Fold in the drained green chiles and cooked chicken, then add the pasta. Stir gently until every noodle is coated and the chicken is warmed through.
- Finish with flair:
- Serve immediately in the skillet for maximum presentation points. A handful of fresh cilantro and a few jalapeño slices make it look like something from a magazine.
Pin it This recipe became my daughters most requested birthday dinner, and now it wouldnt feel like a celebration without it. She claims the green chiles make it fancy, but I think its just the way it hugs you from the inside out.
Making It Your Own
Sometimes I swap in pepper Jack for half the Monterey Jack when were craving more heat. The sauce base is incredibly forgiving, so feel free to play with the spice blend until it matches your familys perfect.
Make Ahead Magic
The sauce can be made up to two days ahead and stored in the refrigerator. When reheating, add a splash of milk and stir over low heat until it returns to its silky consistency.
Serving Suggestions
A crisp green salad with lime dressing cuts through the richness beautifully. Roasted broccoli or cauliflower also make excellent companions.
- Warm tortillas on the side turn this into a complete meal
- A glass of cold milk or light beer helps balance the spices
- Leftovers reheat surprisingly well in the microwave
Pin it Theres nothing quite like watching people take that first bite and close their eyes in pure comfort. Hope this brings as much joy to your table as it has to mine.
Frequently Asked Questions
- → Can I use fresh green chiles instead of canned?
Yes, you can substitute fresh roasted green chiles for canned. Use approximately 2 cups of roasted and diced green chiles, drained well to remove excess moisture so the sauce doesn't become too thin.
- → What type of chicken works best for this dish?
Cooked rotisserie chicken, grilled chicken breast, or leftover cooked chicken all work wonderfully. Shredded rotisserie chicken is particularly convenient and adds great flavor without requiring additional cooking steps.
- → How can I make this dish spicier?
For extra heat, use hot green chiles instead of mild, add a pinch of cayenne pepper to the sauce, or substitute Pepper Jack cheese for the Monterey Jack. You can also increase the jalapeño garnish for additional spice.
- → Can I prepare this ahead and reheat?
Yes, this dish reheats well. Store in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat with a splash of milk to restore creaminess, or in a microwave at reduced power.
- → What should I serve alongside this dish?
A crisp green salad with lime vinaigrette complements the rich, creamy mac beautifully. Roasted vegetables like asparagus or broccoli, cornbread, or Mexican street corn also pair well with the Southwestern flavors.
- → Is there a dairy-free version of this dish?
You can adapt this by using dairy-free butter, a plant-based milk, and dairy-free cheese alternatives. Note that the sauce consistency and flavor may differ slightly from the original, so adjust seasonings to taste.