White Chicken Chili Mac and Cheese

This White Chicken Chili Mac and Cheese combines two beloved classics into one irresistibly creamy, slightly spicy, and totally satisfying dish.

It’s what happens when cozy meets flavor explosion – and trust me, your taste buds are going to throw a party.

What makes this recipe special is how it transforms everyday ingredients into something extraordinary.

The poblano peppers add a gentle heat while cream cheese creates that velvety texture we all crave.

The combination of white beans, tender chicken, and pasta creates the perfect balance of protein and carbs, making this a complete meal in one pot.

And that golden, melty cheese topping? Pure dinner magic.

Ingredients

For the base:

• 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

For the sauce and pasta:

• 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)

For serving:

• Green onions, sliced
• Fresh cilantro, chopped

Steps

1. Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven to ensure even heat distribution for that perfect cheese melt later.
2. In a large, oven-safe pot set over medium-high heat, add the 2 tablespoons butter, chopped onions, and chicken. Cook for 5 minutes until the onions begin to soften and become translucent. The chicken doesn’t need to be fully cooked at this stage – it will continue cooking in the next steps. Stir in the 4 cloves chopped garlic, 2 chopped poblano peppers, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon chili powder, and a generous pinch each of salt and pepper. Cook for another 5 minutes until the mixture becomes fragrant and the peppers soften slightly. You’ll know it’s ready when your kitchen smells amazing and the vegetables have lost their raw look.
3. Stir in the 4 cups broth, scraping the bottom of the pot to release any flavorful browned bits. Partially cover the pot and reduce heat to medium-low. Simmer for 5-10 minutes until the chicken is cooked through – it should register 165°F (74°C) on an instant-read thermometer and show no pink when cut into.
4. Remove the chicken pieces from the pot and transfer to a cutting board. Shred using two forks, pulling the meat apart along the grain. The chicken should pull apart easily; if it’s still tough, it needs more cooking time.
5. To the same pot with the broth mixture, add the 1 pound pasta and 2 cups water. Bring to a boil over medium-high heat. Reduce to a simmer and cook for 10 minutes, stirring frequently to prevent sticking, until the pasta is al dente – tender but still with a slight bite. Different pasta shapes may require slightly different cooking times, so start checking at 8 minutes.
6. Reduce heat to low and add the 4 ounces cream cheese, breaking it into smaller pieces to help it melt evenly. Stir in the shredded chicken, 1 can drained white beans, 1/2 cup salsa verde, 4 ounces diced green chiles, and 1 cup of the shredded cheese. Cook for 2-3 minutes until the mixture becomes creamy and well combined. The sauce should coat the back of a spoon – if it’s too thick, add a splash of broth; if too thin, simmer for a few more minutes.
7. Remove the pot from heat and sprinkle the remaining 1 cup cheese evenly over the top. Transfer to the preheated oven and bake for 5-10 minutes until the cheese is completely melted and begins to bubble around the edges. For a more golden top, switch to broil for the final 1-2 minutes, watching carefully to prevent burning.
8. Let the dish rest for 5 minutes before serving. This allows the sauce to thicken slightly and flavors to settle. Divide among bowls and top generously with sliced green onions and chopped cilantro for a fresh contrast to the rich dish. Enjoy while hot!

Smart Swaps

• Use whole wheat pasta instead of regular for added fiber and nutrients
• Substitute Greek yogurt for cream cheese (use 6 ounces) for a tangier flavor and extra protein
• Try rotisserie chicken (about 3 cups shredded) to save 25 minutes of cooking time
• Replace poblanos with 1 bell pepper + 1/4 teaspoon cayenne if you prefer milder heat

Make It Diabetes-Friendly

• Use high-protein pasta (like Banza chickpea pasta) to reduce carbs by approximately 30g per serving
• Replace half the pasta (8 ounces) with 2 cups cauliflower florets to lower the glycemic load
• Use reduced-fat cheese and save approximately 70 calories per serving
• Portion into 1-cup servings (approximately 400 calories) and pair with a large green salad dressed with olive oil and vinegar to slow carbohydrate absorption

Pro Tips

• For maximum creaminess, let the cream cheese come to room temperature for at least 30 minutes before adding
• Cook the pasta just until al dente as it will continue to soften in the oven
• If making ahead, undercook the pasta by 2 minutes and add an extra 1/2 cup of broth when reheating
• Store leftovers in airtight containers for up to 4 days – the flavors actually improve overnight!