One Pot White Chicken Chili Mac and Cheese

It’s just the right amount of spicy, saucy chicken chili meets creamy, cheesy mac and cheese!

Original recipe source

Cook time: 25 minutes

Servings: 6

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
• 0.5 teaspoon chili powder
• 0 salt
• 0 black pepper
• 4 cups broth
• 1 pound short cut pasta
• 2 cups water
• 4 ounces cream cheese at room temperature
• 1 can white beans drained
• 1 can diced green chilies (4 ounces)
• 0.5 cup salsa verde
• 2 cups shredded melty cheese (colby, cheddar, pepper jack)
• 1 cup shredded melty cheese (for topping)
• 0 green onions for serving
• 0 cilantro for serving

Instructions

1. Preheat the oven to 425° F.
2. In a large pot set over medium-high heat, add the butter, onions, and chicken. Cook until fragrant, about 5 minutes.
3. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook for 5 minutes until fragrant.
4. Stir in the broth. Partially cover and simmer over medium-low heat for 5-10 minutes until the chicken is cooked.
5. Pull the chicken out and shred using 2 forks.
6. 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.
7. Stir in the cream cheese, shredded chicken, white beans, salsa verde, diced green chiles, and 1 cup cheese. Cook another few minutes until creamy.
8. Remove from the heat and top with cheese. Bake for 5-10 minutes, until the cheese is melted.
9. Divide the pasta and sauce among bowls and top with green onions and cilantro. Enjoy!