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One Pot White Chicken Chili Mac and Cheese
Alina

One Pot White Chicken Chili Mac and Cheese

A comforting one-pot dish combining the best of white chicken chili and creamy mac and cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 cups elbow macaroni uncooked
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (15 ounces) corn kernels, drained
  • 4 cups chicken broth
  • 4 ounces cream cheese, softened
  • 2 cups shredded Monterey Jack or cheddar cheese
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (4 ounces) diced green chilies mild or hot
  • 1 tablespoon olive oil
Spices
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • pinch cayenne pepper optional
  • Salt and freshly ground black pepper to taste
For Garnish (Optional)
  • Fresh cilantro, chopped
  • Extra shredded cheese
  • Sour cream or Greek yogurt

Method
 

  1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken and cook until browned on all sides and cooked through. Remove the chicken from the pot and set aside.
    1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, 1 tablespoon olive oil
    Cooking Chili Mac
  2. To the same pot, add a little more olive oil if needed. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for another minute until fragrant, stirring constantly.
    1 medium onion, diced, 2 cloves garlic, minced, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika
  3. Pour in the chicken broth, diced green chilies, and corn. Bring the mixture to a simmer. Add the rinsed and drained white beans. Stir well to combine all the chili components.
    4 cups chicken broth, 1 can (4 ounces) diced green chilies, 1 can (15 ounces) corn kernels, drained, 1 can (15 ounces) cannellini beans, rinsed and drained
  4. Stir in the uncooked elbow macaroni. Ensure the pasta is mostly submerged in the liquid. Bring the mixture back to a gentle simmer, then reduce the heat to medium-low, cover, and cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking.
    2 cups elbow macaroni
  5. Remove the pot from the heat. Stir in the cream cheese until it has melted and is fully incorporated, creating a creamy base. Gradually add the shredded Monterey Jack or cheddar cheese, stirring until it has melted and the sauce is smooth and cheesy. If the sauce is too thick, add a splash of milk or heavy cream until it reaches your desired consistency.
    4 ounces cream cheese, softened, 2 cups shredded Monterey Jack or cheddar cheese
  6. Return the cooked chicken to the pot and stir to combine with the mac and cheese chili. Season with salt and pepper to taste. Ladle the One Pot White Chicken Chili Mac and Cheese into bowls. Garnish with fresh cilantro, extra shredded cheese, or a dollop of sour cream, if desired. Serve immediately and enjoy this comforting fusion!
    1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, Salt and freshly ground black pepper, Fresh cilantro, chopped, Extra shredded cheese, Sour cream or Greek yogurt

Notes

For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño along with the green chilies. Experiment with other cheeses like Colby Jack or white cheddar. Serve with warm cornbread or a simple side salad.