Green Chili Chicken Mac

My husband came home from work last Tuesday to the smell of simmering cheese and cumin, dropped his bag in the hallway, and said whatever I was making needed to go into permanent rotation. That moment when someone takes their first bite of this green chili mac and their eyes go wide—that is the exact feeling I chase in the kitchen.

I first made this on a rainy Sunday when I had leftover rotisserie chicken and half a can of green chiles begging to be used. My daughter, who normally picks out anything resembling a spice, asked for seconds and then requested it for her birthday dinner the following week.

Ingredients

• 12 oz elbow macaroni or small pasta shells: The curves in pasta shells catch extra sauce, but elbow macaroni works perfectly too
• 2 cups cooked chicken breast: Rotisserie chicken is your secret weapon here, already seasoned and tender
• 2 tbsp unsalted butter: Forms the base of your roux, so do not skip or substitute
• 2 tbsp all-purpose flour: This thickens your sauce into something silky and luscious
• 2 cups whole milk: The fat content matters for texture, so avoid skim milk
• 1/2 cup chicken broth: Adds depth that keeps the sauce from tasting one-dimensional
• 1/2 tsp garlic powder: Distributes evenly without any gritty texture from fresh garlic
• 1/2 tsp onion powder: Rounds out the savory notes perfectly
• 1/2 tsp ground cumin: This is what makes it taste like something special
• 1/2 tsp smoked paprika: Provides that subtle smoky backbone
• 2 cans mild diced green chiles: Drain them well so your sauce does not become watery
• 1 1/2 cups shredded Monterey Jack cheese: Melts beautifully and has the perfect mild flavor
• 1 cup shredded sharp cheddar cheese: Adds the cheese punch we all want
• 1/4 cup grated Parmesan cheese: The salty finish that makes people ask what you did differently
• Fresh cilantro and sliced jalapeño: These are optional, but they make the dish look like you tried harder than you actually did

Instructions

Get your pasta going first:

Boil salted water and cook your macaroni according to the package directions, then drain it well

Start your roux:

Melt the butter in a large skillet over medium heat, whisk in the flour, and cook for one full minute while stirring constantly

Build your base:

Slowly whisk in the milk and chicken broth, keep stirring, and let it thicken for about 3 or 4 minutes

Add the spices:

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

Make it cheesy:

Add the Monterey Jack, cheddar, and Parmesan, then stir until the sauce is smooth and all the cheese has melted

Bring it together:

Fold in the drained green chiles and cooked chicken, let it simmer for 2 minutes, then add the cooked macaroni

Finish and serve:

Stir until every piece of pasta is coated, adjust the seasoning if needed, and garnish with cilantro and jalapeño slices if you want to make it pretty

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Last month my neighbor texted me at 9 PM asking what I was cooking because the smell had drifted through our shared wall. I ended up bringing over a portion, and now we have a standing Friday night rotation where she makes salad and I handle the mac.

Making It Your Own

I have tried swapping in pepper Jack when I wanted more heat, and it works beautifully if everyone eating can handle spice. Sometimes I add frozen corn or black beans to stretch the recipe and add more texture without changing the flavor profile.

The Best Chicken To Use

Rotisserie chicken from the grocery store has consistently given me the best results because it is already cooked with seasonings that complement this dish. Leftover grilled chicken works too, just avoid using boiled chicken which can turn mushy in the sauce.

Serving Ideas That Work

A crisp green salad with a bright vinaigrette cuts through the richness perfectly. Roasted broccoli or asparagus on the side makes the whole meal feel more complete.

• Warm tortillas on the side for scooping up every last bite
• A dollop of sour cream helps balance any heat from the jalapeños
• This reheats beautifully for lunch the next day, just add a splash of milk before warming

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Some recipes are just weeknight workhorses, but this one feels like a hug no matter when you make it.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, you can substitute elbow macaroni with small pasta shells, cavatappi, rotini, or penne. The creamy sauce coats small to medium pasta shapes best, so avoid long noodles like spaghetti or large shapes like rigatoni that won't hold the sauce as well.

→ What's the best way to cook the chicken?

You can use rotisserie chicken, leftover grilled chicken, or poach chicken breasts specifically for this dish. Simply cook, season, and dice or shred the meat before adding it to the skillet. The chicken should be fully cooked before incorporating it into the cheese sauce.

→ Can I make this ahead of time?

You can prepare the sauce and cooked pasta separately up to a day in advance. Store them in the refrigerator, then combine when ready to serve, adding a splash of milk to loosen the sauce as it reheats. For best results, add the garnishes fresh before serving.

→ How can I adjust the spice level?

The mild green chiles provide gentle warmth. For more heat, use hot diced green chiles, add cayenne pepper to the sauce, or include fresh jalapeño slices as a garnish. You can also swap Monterey Jack for pepper Jack cheese to introduce some spice.

→ Can I freeze this dish?

This creamy dish is best enjoyed fresh, as dairy-based cheese sauces can separate when frozen and reheated. If you need to freeze it, undercook the pasta slightly and expect to add extra milk when reheating to restore the creamy texture.

→ What can I serve with green chili chicken mac?

A crisp green salad with citrus vinaigrette balances the richness beautifully. Roasted vegetables like broccoli, cauliflower, or bell peppers also complement the creamy flavors. For a lighter meal, serve with steamed vegetables or a fresh tomato salad.