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One Pot White Chicken Chili Mac and Cheese: everyone’s favorite creamy chili made with pasta and extra cheese! It’s just the right amount of spicy saucy chicken chili meets creamy cheesy mac and cheese. It’s made entirely in one pot and comes together in less than an hour. Chili-seasoned chicken mixed with onions, peppers, salsa verde, and diced-up green chilies. Then add in a luscious cheesy mix of cream cheese, pepper jack, and white cheddar. Blend in elbow macaroni to create a delicious Chili Cheese Mac! It’s so simple and makes you want to say “YUM”!
There hadn’t been one day of sunshine or warmth this past week until yesterday (which was gorgeous!). We’ve had blustering snow, incredibly cold temperatures, and very winter-like weather. I can’t say I hate it, though, only because this is the one time of the year (November and December) when this kind of weather doesn’t upset me.
It’s cozy season, and I’m all about it!
My Creamy White Chicken Chili is one of my family’s top favorite cozy season dinners. It’s funny because it’s become one of our most popular recipes to date, but when I shared it, I thought for sure no one would enjoy a white chili.
But yet again, I was proven wrong! Turns out we all love a white chili!
The only thing that could make that bowl better? Adding pasta and creating a Chili Cheese Mac! Totally delicious.
Onto the Details
Ingredients
- butter
- onions
- chicken breasts
- garlic
- poblano peppers
- cumin
- smoked paprika
- chili powder
- broth
- cream cheese
- white beans
- salsa verde
- canned green chilies
- chilies
- melty cheese, cilantro, and greens onions
Special Tools!
None! Just a skillet with sides or an oven-safe pot that can go from the stovetop to the oven! Easy!
Step 1: start cooking the chicken
Add butter or olive oil to an oven-safe skillet with sides, then add the onions and chicken. Toss in the garlic, poblano, cumin, paprika, chili powder, and season everything with salt and pepper.
Cooking the chicken with the spices adds great flavor to the Chili Mac.
Step 2: add the broth
Now mix in some broth and let the chicken fully cook.
While the chicken is cooking, I like to shred the cheese and start prepping the toppings.
Step 3: shred the chicken
Pull the chicken out of the broth and shred it using forks or your hands.
Set the chicken aside.
Step 4: add the pasta
Next, add the pasta to the skillet along with 2 cups water. Let the pasta cook, then mix in the cream cheese, stirring until smooth.
Add the chicken back. Add the salsa verde, beans, green chilies, and half of the cheese.
Step 5: bake and serve
Top the skillet with the remaining cheese. Bake until it’s super melty, and the sauce is bubbling. It’s going to smell so good!
Pull the dish out of the oven and keep the toppings simple: just some cilantro and a few green onions.
To Serve
I love this with a salad, and because I knew my mom would enjoy it, I made some beer bread, too. You can never have too much beer bread in the fall and winter!
I love a simple November dinner when the days are busy and the nights are cold! Enjoy!
Looking for other fall dinners with a little kick? Here are a few ideas:
Healthy Slow Cooker Turkey and White Bean Chili
Healthy Slow Cooker Chipotle Bean Chili
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Healthy Chipotle Chicken Sweet Potato Skins
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Lastly, if you make this One Pot White Chicken Chili Mac and Cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot White Chicken Chili Mac and Cheese
Servings: 6
Calories Per Serving: 703 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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
- 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, pepper jack)
- green onions and 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 and cook until fragrant, 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook for 5 minutes, until fragrant. Stir in the broth. Partially cover and simmer over medium-low heat for 5-10 minutes until the chicken is cooked. 3. Pull the chicken out and shred using 2 forks. 4. 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. Stir in the cream cheese, shredded chicken, white beans, salsa verde, diced green chiles, and 1 cup cheese. Cook another few minutes until creamy. Remove from the heat and top with cheese. Bake for 5-10 minutes, until the cheese is melted.5. Divide the pasta and sauce among bowls and top with green onions and cilantro. Enjoy!
This post was originally published on November 11, 2024
Hi! This is delish! Can you freeze it well?
Thanks so much, Kathryn! You bet, freezing will work nicely for you! Happy Holidays!
I made this tonight. I knew there would be leftovers as it is just me and my husband. I’m waiting to serve the leftovers. So delicious. My husband said it was a keeper. Indeed it is! Thank you very much for sharing.
Hey Debbie,
Happy Holidays! Thank you so much for making this recipe and your comment, love to hear it turned out well for you!
Hi! I would love to try so many of your recipes, but I can’t figure out how to pin them on Pinterest! Am I missing it?
Thanks so much, Crystal! The Pinterest “save” button is located on each photo of the recipes.
Please let me know if I can help in any other way!
HEY TIEGHAN … WONDERING IF YOU’D ADD A LITTLE MORE OF “SOMETHING” IF LEAVING OUT THE GREEN CHILIES & POBLANOS. WE’RE A “NO HEAT” FAMILY. WONDERED IF THE DISH WOULD BE A TITCH SOUPY IF THEY’RE NOT REPLACED.
HA … NEVER THOUGHT TO ADD SHREDDED CHICKEN TO CHILI.
LOOKING FORWARD TO MAKING IT, EVEN IF A LITTLE “NUDGED”.
Hi Toni,
No worries, I would just skip them:) I hope you love this recipe, let me know how it turns out for you!
This is an absolute keeper! Everyone loves it!
After making it several (many) times, I now double the beans because the bean bites are the best bites.
And I just mix all of the cheese in and don’t bother with the baking step to make clean up easier (my oven safe pots are hand wash).
The flavors on this are basically perfect. So cozy!!
Hey Pam,
Happy Wednesday! Thanks for making this recipe so often and letting me know it is always enjoyed!
I. AM. IN. LOVE. To be fair, white chicken chili is one of my favorite things and this has definitely been added to the regular rotation. I took some to a friend who’s going through a rough time and she just told me that she and her kids absolutely scarfed it down and want more, which is the best thing to hear. (When adding the water before the noodles, I added just over a cup and that was the perfect amount for me but I’m sure it differs a little depending on what size pot you’re using.)
Thanks, Tieghan! You are always so sweet in your replies, even when people are a bit rude or abrasive. Thanks for sharing your recipes, you’ve reignited my love for cooking and sharing that with others. I hope you and your family have a wonderful holiday!
Hey Summer,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
Thanks so much for your kind message:) Happy Thanksgiving!
Can you freeze this as we have a ton of leftovers?
Hey Christina,
Totally, that would be just fine for you to do! Thanks for making this dish!
Thank you so much. Love your site!
It says broth- chicken ? Beef? Trying this soon , i’m not a fan of hot spicy food. Can I skip the poblano peppers?
Hey Adriene, You can use your favorite broth here, I like to use chicken. Yes, you can skip the poblanos. I hope you love this dish!
Is the extra 2 cups a mistake in the instructions when you add the pasta? It’s not listed in the ingredients list. It also seems like an excessive amount of total liquid. So with the 4 cups of broth and the 2 cups of water= 6 cups of liquid.
Hi Lori, Yes, that is correct. You will need the liquid for cooking the pasta. Please let me know if you have any other questions! xx
Wondering if this can be done in a slow cooker? Thoughts? Looks amazing.
Hi Jaime! I haven’t ever tried this recipe in the crockpot before, but let me know if you give it a try! xT
Came out really good!! I didn’t bother baking it but I’m not sure why people are having trouble with liquid?? Mine was perfect. I did decide to opt for a whole 8 oz of cream cheese, and added more verde salsa. Thanks for the great recipe!!
Hi Jodie,
Fantastic!! Thanks a lot for trying this recipe and your feedback, I’m so glad to hear it was enjoyed! x
This has become an absolute staple. We love it so much. We double the beans and don’t bother with the baking, just put all the cheese in at once on the stove top. It’s so flavorful!
Hi Pam,
Happy Monday! Thanks for making this recipe so often, love to hear it always turns out well for you! Have the best week:)
I’ve made this several times. Froze the last batch in individual servings. So good!
Hey Linda,
Happy Monday! So glad to hear this recipe was enjoyed, thanks for making it and your comment!!
I love this recipe, but my dish looked very drab in color. I’m thinking of adding spinach to it for some contrast next time. Thanks for sharing!
Thanks so much, Betsy! Love to hear you enjoyed this recipe, thanks for trying it! Have the best week:)