Description

Embrace the cozy, heartwarming flavors of fall with this decadent One Pot White Chicken Chili Mac and Cheese. Imagine the creamy comfort of classic mac and cheese meeting the zesty, smoky warmth of white chicken chili—all in a single pot. This dish is the ultimate marriage of indulgence and spice, perfect for weeknight dinners, family gatherings, or simply curling up with a bowl on a chilly evening.

The magic lies in its simplicity. Everything cooks in one pot, from the tender chicken to the cheesy pasta, making it not only flavorful but also incredibly easy to prepare. Plus, the slight kick from poblano peppers and green chilies keeps the flavors vibrant and exciting, while the creamy cheese sauce ties it all together in a hug of comfort food goodness.

This recipe holds a special place in my kitchen. I first made it during a surprise snowstorm in late October, when the first frost dusted the ground and cravings for something hearty and warming struck. The aroma of sautéed onions and garlic combined with the smoky spices filled the house, creating an atmosphere of pure comfort. By the time the cheesy crust was bubbling in the oven, the family was already lined up at the table with bowls in hand.

Ingredients

Scale

2 tablespoons salted butter or olive oil
1 yellow onion, finely chopped
1 pound boneless, skinless chicken breasts or thighs
4 cloves garlic, minced
2 poblano peppers, seeded and diced

For the Spices:

1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and black pepper, to taste

For the Liquid Base and Add-Ins:

4 cups broth (chicken or vegetable)
4 ounces cream cheese, softened
1 can white beans (such as cannellini or Great Northern), drained and rinsed
1/2 cup salsa verde
1 can (4 ounces) diced green chilies

For the Pasta and Cheese:

1 pound short-cut pasta (such as elbow macaroni, penne, or shells)
2 cups shredded cheese (Colby, cheddar, Monterey Jack, or pepper jack)

Garnishes (Optional but Recommended):

Fresh green onions, chopped
Cilantro, chopped
Crushed tortilla chips for crunch

Instructions

Step 1: Sauté the Aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the butter over medium-high heat until melted and sizzling. Add the chopped onion and cook until softened and fragrant, about 5 minutes. Stir in the minced garlic and diced poblano peppers, allowing them to cook for another 5–7 minutes until tender.

Pro Tip: Let the onions caramelize slightly for added sweetness and depth of flavor. This forms the perfect base for the dish.

Step 2: Brown the Chicken

Add the chicken breasts or thighs directly into the pot, seasoning them generously with cumin, smoked paprika, chili powder, salt, and black pepper. Cook the chicken until it’s browned on both sides and fully cooked through, about 8–10 minutes depending on thickness. Once done, remove the chicken from the pot and shred it into bite-sized pieces using two forks.

Pro Tip: Deglaze the pan with a splash of broth or water while shredding the chicken to loosen up all the flavorful bits stuck to the bottom.

Step 3: Cook the Pasta

Return the shredded chicken to the pot, then pour in the broth. Bring the mixture to a gentle boil, and add the pasta. Stir frequently to prevent sticking, and cook according to the pasta package instructions until just al dente. The pasta will soak up the flavors of the broth, creating a rich and flavorful base.

Step 4: Create the Cheese Sauce

Lower the heat to medium-low and stir in the softened cream cheese. Let it melt completely, creating a smooth, velvety sauce. Add the white beans, salsa verde, and green chilies, stirring until everything is well combined. The sauce should coat the pasta and chicken beautifully, with a luscious, creamy texture.

Step 5: Add the Cheese and Bake

Preheat your oven to 425°F (218°C). Stir in half of the shredded cheese, ensuring it melts into the sauce. Top the entire dish with the remaining cheese, spreading it evenly across the surface. Transfer the pot to the oven and bake for 5–10 minutes, or until the cheese is bubbly and golden.

Pro Tip: If you don’t have an oven-safe pot, simply transfer the mixture to a baking dish before adding the cheese topping and baking.

Step 6: Garnish and Serve

Once the dish is out of the oven, allow it to rest for a few minutes. Garnish generously with fresh green onions, cilantro, and a handful of crushed tortilla chips for added crunch. Serve immediately and enjoy the ultimate comfort food!

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use a stovetop or microwave, adding a splash of broth to maintain creaminess.
Freezing: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Spice Level: Customize the heat by increasing or decreasing the chili powder, or adding a diced jalapeño.