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One Pot White Chicken Chili Mac and Cheese: everyone’s favorite creamy chili made with pasta and extra cheese! It’s just the right amount of spicy saucy chicken chili meets creamy cheesy mac and cheese. It’s made entirely in one pot and comes together in less than an hour. Chili-seasoned chicken mixed with onions, peppers, salsa verde, and diced-up green chilies. Then add in a luscious cheesy mix of cream cheese, pepper jack, and white cheddar. Blend in elbow macaroni to create a delicious Chili Cheese Mac! It’s so simple and makes you want to say “YUM”!
There hadn’t been one day of sunshine or warmth this past week until yesterday (which was gorgeous!). We’ve had blustering snow, incredibly cold temperatures, and very winter-like weather. I can’t say I hate it, though, only because this is the one time of the year (November and December) when this kind of weather doesn’t upset me.
It’s cozy season, and I’m all about it!
My Creamy White Chicken Chili is one of my family’s top favorite cozy season dinners. It’s funny because it’s become one of our most popular recipes to date, but when I shared it, I thought for sure no one would enjoy a white chili.
But yet again, I was proven wrong! Turns out we all love a white chili!
The only thing that could make that bowl better? Adding pasta and creating a Chili Cheese Mac! Totally delicious.
Onto the Details
Ingredients
- butter
- onions
- chicken breasts
- garlic
- poblano peppers
- cumin
- smoked paprika
- chili powder
- broth
- cream cheese
- white beans
- salsa verde
- canned green chilies
- chilies
- melty cheese, cilantro, and greens onions
Special Tools!
None! Just a skillet with sides or an oven-safe pot that can go from the stovetop to the oven! Easy!
Step 1: start cooking the chicken
Add butter or olive oil to an oven-safe skillet with sides, then add the onions and chicken. Toss in the garlic, poblano, cumin, paprika, chili powder, and season everything with salt and pepper.
Cooking the chicken with the spices adds great flavor to the Chili Mac.
Step 2: add the broth
Now mix in some broth and let the chicken fully cook.
While the chicken is cooking, I like to shred the cheese and start prepping the toppings.
Step 3: shred the chicken
Pull the chicken out of the broth and shred it using forks or your hands.
Set the chicken aside.
Step 4: add the pasta
Next, add the pasta to the skillet along with 2 cups water. Let the pasta cook, then mix in the cream cheese, stirring until smooth.
Add the chicken back. Add the salsa verde, beans, green chilies, and half of the cheese.
Step 5: bake and serve
Top the skillet with the remaining cheese. Bake until it’s super melty, and the sauce is bubbling. It’s going to smell so good!
Pull the dish out of the oven and keep the toppings simple: just some cilantro and a few green onions.
To Serve
I love this with a salad, and because I knew my mom would enjoy it, I made some beer bread, too. You can never have too much beer bread in the fall and winter!
I love a simple November dinner when the days are busy and the nights are cold! Enjoy!
Looking for other fall dinners with a little kick? Here are a few ideas:
Healthy Slow Cooker Turkey and White Bean Chili
Healthy Slow Cooker Chipotle Bean Chili
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Healthy Chipotle Chicken Sweet Potato Skins
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Lastly, if you make this One Pot White Chicken Chili Mac and Cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot White Chicken Chili Mac and Cheese
Servings: 6
Calories Per Serving: 703 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 425° F. 2. In a large pot set over medium-high heat, add the butter, onions, and chicken and cook until fragrant, 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook for 5 minutes, until fragrant. Stir in the broth. Partially cover and simmer over medium-low heat for 5-10 minutes until the chicken is cooked. 3. Pull the chicken out and shred using 2 forks. 4. To the pot, add the pasta and 2 cups water. Bring to a boil over medium-high heat. Simmer for 10 minutes until the pasta is al dente, stirring often. Stir in the cream cheese, shredded chicken, white beans, salsa verde, diced green chiles, and 1 cup cheese. Cook another few minutes until creamy. Remove from the heat and top with cheese. Bake for 5-10 minutes, until the cheese is melted.5. Divide the pasta and sauce among bowls and top with green onions and cilantro. Enjoy!
