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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”!
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This is sooooo yummy. Love all the flavors. I actually did use all of the cups of broth and water but I used cavatappi noodles so they’re much bigger. Might just depend on the type of noodles.
Hi Sarah,
Happy Monday! Thanks a lot for making this recipe, I’m so glad to hear it turned out well for you! Have a nice week:) xx
Sounds delish. We’re going to try it with dark meat (instead of white meat as we prefer the dark), and use a box of Mac and cheese white cheddar.
Many thanks.
Thanks so much, Kate! I hope you love this recipe! Have a great week! xx
Five stars for flavor but if you want more of a Mac and cheese texture, definitely reduce the liquid dramatically. I would use 3 cups of broth and only add in about 1/2 cup of water. I also measured cheese with my heart and it tasted wonderful. With modifications, this will be a repeat for us!
Hey Sarah,
Fantastic! I am so glad you enjoyed this recipe, thanks a lot for making it! Happy Thanksgiving! xxT
Can I ask the purpose of the oven being preheated? I don’t see anywhere in the instructions of something going into the oven. Unless I missed a step?
I see where I miss read, sorry!
Hi Mikayla,
You are going to put the entire dish in the oven at the end of step 4:) I hope you love this recipe! xx
So easy and delicious!! Can easily adjust spice level too!
Hi Janie,
Fantastic! I’m so glad to hear this recipe turned out well for you, thanks for making it! XxT
This was a fantastic and easy dinner! I topped it with my favorite white chicken chili toppings. Yum! As always, thanks HBH.
Thanks so much, Emily! I’m so glad you enjoyed this dish and appreciate you making it! Have the best day! xx
This recipe is amazing! Thank you Tiegan.
Hi Lisa,
Thank you so much! I’m so glad this recipe turned out nicely for you, thanks for your comment! xT
Loved this!! We used smoked cheddar and it was delish!!!
Thanks so much, Robyn! I’m so glad you enjoyed this dish and appreciate you making it! Have a great week! xT
Looking forward to making this! But first, what type of cheese is that big block in the picture? Looks delicious!
Thanks Austin! That is the pepper jack cheese:) I hope you love this recipe!
I made this for my family last night and it was a big hit! Full of flavor and perfectly creamy and cheesy!
Hi Ashley,
Happy Sunday!! I’m so glad your family enjoyed this recipe, thank you so much for making it and your feedback! xx
What can I substitute for the poblano peppers as I am serving children also?? Or halve the recipe and use poblano for adults and bell for the kiddos?
Hi Beth,
Poblano peppers are honestly not very spicy at all:) But if you want to omit them and use green bell pepper that will also work nicely for you. Please let me know if you have any other questions! xT
So delicious! Love the one pot! Whole family (even 4 y.o.) loved it! How is Tieghan so good at so much I don’t know but thank you! Easy homemade is best for our family and this doesn’t disappoint. Not too spicy and great flavor! Thank you!
Aww, thank you so much, Brittany!! I’m so glad your family enjoyed this recipe! Have the best week! xT
This was a hit for us. Exactly as described, a mix between white chicken chili and mac and cheese. I omitted the poblano and it still had lots of flavor. I reduced the chicken broth to 3 cups and the water to 1/2 cup like other reviews have suggested and it was perfect. Comfort food that is something different. Bonus that it makes a lot! Thank you Tiegan!
Hi Amy,
Yay!! Love to hear this recipe turned out well for you and was enjoyed! Thank you so much for making it and sharing your feedback! Happy Friday! XxT
It’s good but it’s a LOT of pasta. It’s the main thing you get at the end and is more of a mac and cheese than a chili. Next time I will reduce the amount of pasta and maybe add more poblano or chicken.
Hi Katie,
Happy Thursday! Thank you for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xx
Very delicious! Slightest sprinkle of Tajin and crushed Fritos in addition! Yum 😋
Hey Leslie,
Wonderful! Thank you for making this recipe, I love to hear that it turned out well for you! Have the best day! xx
I’m not a very skilled cook and this was very easy to follow…and delicious! Only question/issue: mine didn’t get very thick and creamy. Could I have added extra cheese to make it so? Any other advice? Thanks!
Hi Deanna,
Love to hear you enjoyed this dish, thank you so much for making it!! Next time, I would just reduce your liquid slightly, that should help! xT
Very quick, makes a lot! Good flavor
Hi Alaina,
Awesome!! Thank you so much for trying this dish and your comment, I’m so glad it was enjoyed! xx