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One Pot White Chicken Chili Mac And Cheese

One Pot White Chicken Chili Mac and Cheese for Cozy Nights

A comforting One Pot White Chicken Chili Mac and Cheese perfect for chilly evenings, combining chicken, cheesy pasta, and mild spices.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Salted Butter or Olive Oil Can substitute with vegetable oil for a lighter option.
  • 1 medium Yellow Onion Use shallots for a milder taste.
  • 1 pound Boneless Skinless Chicken Breasts or Thighs Thighs offer more flavor but can be substituted with turkey.
  • 2 cloves Garlic Feel free to increase for a stronger garlic taste.
  • 1 medium Poblano Pepper Substitute with bell peppers for no heat or jalapeños for more spice.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Chili Powder Adjust quantities to taste depending on preferred spice level.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
  • 4 cups Broth (Chicken or Vegetable) Opt for low-sodium options to control salinity.
For the Creamy Finish
  • 8 ounces Cream Cheese Can substitute with ricotta for a different flavor profile.
  • 1 can White Beans Can replace with black beans or omit for lower-calorie options.
  • 1 can Diced Green Chilies Optional, omit for a milder dish.
  • 1 cup Salsa Verde Use green enchilada sauce for a different taste.
  • 8 ounces Short Cut Pasta (Elbow Macaroni or Similar) Swap with gluten-free pasta if needed.
  • 1 cup Shredded Melty Cheese (Colby, Cheddar, Pepper Jack) Customize blends for personal preference.
For Garnish
  • 2 tablespoons Green Onions For garnish and fresh flavor boost.
  • 2 tablespoons Cilantro Substitute with parsley if desired.

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Heat a large pot or Dutch oven on medium-high heat, add butter or oil, and sauté chopped onion for 5 minutes until translucent.
  2. Add chicken and cook alongside the onions for about 5 minutes, stirring occasionally. Once slightly browned, add minced garlic and diced poblano peppers.
  3. Sprinkle ground cumin, smoked paprika, chili powder, salt, and black pepper. Sauté for an additional 5 minutes to release flavors.
  4. Pour in broth and stir. Bring to a simmer, partially covered. Cook chicken for 5 to 10 minutes until it reaches 165°F (74°C).
  5. Remove chicken, shred it, and set aside. Add short-cut pasta and 2 cups of water to the pot. Boil, then simmer for about 10 minutes until al dente.
  6. Stir in cream cheese until incorporated, then add shredded chicken, white beans, salsa verde, and diced green chilies. Cook on low heat for about 3 minutes.
  7. Remove from heat, sprinkle with shredded cheese, and bake for 5 to 10 minutes until cheese is bubbly and golden.
  8. Let cool slightly, garnish with green onions and cilantro, and serve hot.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 50gProtein: 36gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 800mgPotassium: 750mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 400mgIron: 3mg

Notes

Beat the cream cheese until smooth before adding it. Check pasta doneness a minute early as it will continue to cook in the oven. Use a cast-iron dish for even cooking. Adjust spices to taste. Fresh herbs enhance the flavor.

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