Ingredients

2 tablespoons salted butter or olive oil

1 yellow onion, chopped

1 pound boneless skinless chicken breasts or thighs

4 cloves garlic, chopped

2 poblano peppers, seeded and chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and black pepper, to taste

4 cups broth

4 ounces cream cheese, at room temperature

1 can white beans, drained

1 can (4 ounces) diced green chilies

1/2 cup salsa verde

1 pound short cut pasta

2 cups shredded melty cheese (colby, cheddar, or pepper jack)

Green onions and cilantro, for serving

Instructions

Step 1: Preheat the oven to 425°F. In a large pot over medium-high heat, melt the butter or heat the olive oil. Add the chopped onion and chicken, cooking until fragrant and the chicken starts to brown, about 5 minutes.

Step 2: Stir in garlic, poblano peppers, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another 5 minutes, until the spices are fragrant.

Step 3: Pour in the broth, partially cover the pot, and let it simmer over medium-low heat for 5 to 10 minutes, or until the chicken is fully cooked.

Step 4: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Add the pasta and 2 cups of water to the pot. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring often, until the pasta is al dente, about 10 minutes.

Step 6: Stir in the cream cheese, white beans, salsa verde, diced green chilies, shredded chicken, and 1 cup of the shredded cheese. Cook for a few more minutes until creamy and well combined.

Step 7: Remove the pot from heat, sprinkle the remaining 1 cup of cheese over the top, and transfer to the preheated oven. Bake for 5 to 10 minutes until the cheese is melted and bubbly.

Step 8: Serve the chili mac and cheese in bowls, garnished with chopped green onions and cilantro. Enjoy!

Tips & Variations

For extra heat, add diced jalapeños or use spicy pepper jack cheese.

Use chicken thighs for more moisture; breasts also work well if preferred.

If you don’t have poblano peppers, mild green bell peppers can be a substitute.

Leftovers can be reheated on the stovetop with a splash of broth or in the microwave.

FAQs

Can I use a different type of pasta for this recipe?

Yes, any short pasta like elbow macaroni, penne, or shells will work well in this dish. Just adjust the cooking time based on the pasta’s package instructions.

Is it possible to make this recipe dairy-free?

You can substitute the cream cheese and shredded cheese with dairy-free alternatives or omit them entirely for a lighter version. Keep in mind this will change the creaminess and flavor slightly.