Green Chili Chicken Mac

Last Tuesday evening, I was staring at a rotisserie chicken from the grocery store and two cans of green chiles that had been sitting in my pantry for weeks. Something clicked—why not transform that leftover chicken into a creamy, Southwestern-style mac and cheese that my family would actually get excited about?

The first time I made this, my husband took one bite and declared it better than any mac and cheese he had ever ordered out. Now it is our go-to comfort food when we need something creamy and satisfying but do not want to spend hours in the kitchen.

Ingredients

• 12 oz elbow macaroni or small pasta shells: I prefer shells because they catch the cheesy sauce in every little pocket
• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or use leftover grilled chicken
• 2 tbsp unsalted butter: This forms the base of your roux, so do not skip it
• 2 tbsp all-purpose flour: Helps thicken the sauce into that velvety consistency
• 2 cups whole milk: Whole milk creates the creamiest results
• 1/2 cup chicken broth: Adds depth and savory backbone
• 1/2 tsp garlic powder: Builds that aromatic foundation
• 1/2 tsp onion powder: Rounds out the savory flavors
• 1/2 tsp ground cumin: This is the secret Southwestern touch
• 1/2 tsp smoked paprika: Adds subtle smokiness without any actual smoking
• 1/2 tsp salt: Adjust to your taste preference
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 2 cans mild diced green chiles: Drain them well to keep your sauce from getting too thin
• 1 1/2 cups shredded Monterey Jack cheese: Melts beautifully and has that perfect mild flavor
• 1 cup shredded sharp cheddar cheese: Provides the classic mac and cheese tang
• 1/4 cup grated Parmesan cheese: Adds a salty, nutty finish
• 1/4 cup chopped fresh cilantro: Brightens everything up as a garnish
• 1 jalapeño, thinly sliced: Optional, but adds a lovely pop of heat and color

Instructions

Get your pasta ready:

Cook the macaroni in salted boiling water until just shy of al dente, since it will cook more in the sauce later. Drain well and set aside.

Build your flavor base:

Melt the butter in a large skillet over medium heat, then whisk in the flour and stir constantly for about 1 minute. You want to cook out the raw flour taste without browning it.

Create the creamy sauce:

Gradually pour in the milk and chicken broth while whisking, then cook for 3 to 4 minutes until the mixture thickens enough to coat the back of a spoon.

Add the spices:

Stir in the garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Let the sauce bubble gently for another minute to bloom the spices.

Melt in the cheese:

Reduce heat slightly and add the Monterey Jack, cheddar, and Parmesan. Stir until completely smooth and melted, then remove from heat.

Bring it all together:

Fold in the drained green chiles and cooked chicken, then add the pasta and stir until every piece is coated in that gorgeous sauce.

Serve it up:

Garnish with fresh cilantro and sliced jalapeño if you like some extra kick. Serve hot while the cheese is still gooey and irresistible.

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This dish has become my go-to when friends come over for casual weeknight dinners. There is something so satisfying about watching everyone go back for seconds, their plates scraped clean.

Making It Your Own

I love how adaptable this recipe is depending on what you have in your fridge. Sometimes I swap in pepper Jack for Monterey Jack when I want more heat, or add corn kernels for extra sweetness.

Perfect Pairings

A crisp green salad with a lime vinaigrette cuts through the richness beautifully. Roasted broccoli or cauliflower also work wonderfully alongside this creamy main dish.

Storage and Leftovers

This actually reheats surprisingly well, which is rare for cheese-based pasta dishes. I store it in an airtight container and reheat with a splash of milk to bring back that creamy consistency.

• Add the milk gradually while reheating to avoid making it soupy
• The pasta will absorb more sauce overnight, so do not worry if it looks thicker
• Leftovers keep well for up to 3 days in the refrigerator

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I hope this recipe finds its way into your regular rotation, just as it has in mine. Sometimes the best dinners come from simple ingredients and a little bit of creativity.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, small pasta shells, cavatappi, or penne work well. The key is using pasta that catches the creamy sauce in its crevices.

→ How can I make this spicier?

Substitute hot green chiles for mild ones, add diced jalapeños to the sauce, or sprinkle in cayenne pepper to taste.

→ What type of chicken works best?

Cooked chicken breast, whether poached, grilled, or from a rotisserie chicken, all work perfectly. Just dice or shred before adding.

→ Can I make this ahead?

Prepare the sauce and chicken mixture separately, then combine with freshly cooked pasta when ready to serve. Reheat gently with a splash of milk.

→ What sides pair well with this?

A crisp green salad, roasted vegetables, or warm corn tortillas complement the creamy, cheesy flavors beautifully.

→ Can I freeze leftovers?

While possible, the cheese sauce may separate slightly upon reheating. Best enjoyed fresh or refrigerated for 2-3 days.