Description
A comforting and flavorful one-pot meal combining tender shredded chicken, smoky poblano peppers, white beans, and melty cheese with creamy chili mac and cheese in a single pot, finished with a baked cheesy topping. Perfect for an easy weeknight dinner with a Tex-Mex twist.
Ingredients
Scale
Main 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 (chicken or vegetable)
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained (approx. 15 ounces)
- 1 can (4 ounces) diced green chilies
- 1/2 cup salsa verde
- 1 pound short cut pasta (such as elbow macaroni or shells)
- 2 cups shredded melty cheese (Colby, cheddar, pepper jack blend)
Garnishes
- Green onions, sliced
- Fresh cilantro, chopped
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for the final baking step that will melt and brown the cheese topping beautifully.
- Sauté Aromatics and Chicken: In a large pot over medium-high heat, melt the butter or heat the oil. Add the chopped onion and chicken pieces, cooking until fragrant and the chicken begins to brown lightly, about 5 minutes.
- Add Peppers and Spices: Stir in the garlic, chopped poblano peppers, ground cumin, smoked paprika, chili powder, and a pinch of salt and black pepper. Cook for an additional 5 minutes, allowing the flavors to develop and the spices to become aromatic.
- Simmer Chicken: Pour in the broth, partially cover the pot, and reduce heat to medium-low. Let the mixture simmer for 5-10 minutes until the chicken is fully cooked through.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks, then set aside for later.
- Cook Pasta: To the pot with the broth and vegetables, add the short cut pasta and 2 cups of water. Bring the mixture back to a boil over medium-high heat, then reduce to a simmer. Cook for about 10 minutes, stirring frequently, until the pasta is al dente and has absorbed much of the liquid.
- Add Cheese and Other Ingredients: Stir in the cream cheese until melted and combined. Add the shredded chicken, white beans, salsa verde, diced green chilies, and 1 cup of the shredded cheese. Continue cooking for a few minutes until the mixture is creamy and thickened.
- Bake with Cheese: Remove the pot from heat, sprinkle the remaining 1 cup of shredded cheese evenly over the top, then transfer the pot to the preheated oven. Bake for 5-10 minutes until the cheese is completely melted and slightly bubbly.
- Serve: Divide the chili mac and cheese into bowls and garnish with sliced green onions and chopped cilantro. Serve hot and enjoy this hearty, flavorful dish.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- Add extra salsa verde or diced chilies for more heat.
- Use low-sodium broth to control salt levels.
- Short cut pasta like elbow macaroni or shells works best to hold the creamy sauce.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- To make it vegetarian, omit the chicken and use vegetable broth instead.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Keywords: white chicken chili mac and cheese, one pot meals, Tex-Mex dinner, creamy chicken pasta, baked mac and cheese, easy weeknight dinner, comfort food
