Pin When my family craves something cozy on a busy weeknight, this one-pot creamy white chicken chili mac delivers. It blends all the soul-warming flavors of white chicken chili with the comforting texture of creamy macaroni. Everything simmers together in one pot, making cleanup a breeze and ensuring your bowl is a hearty mix of tender chicken, pasta, melty cheese, and just enough spice.
Every time I make this, there is not a spoonful left in the pot. My husband always gets seconds, and the kids love helping to stir in the gooey cheese at the end.
Ingredients
- Cooked chicken breast: shredded for lean protein and a tender bite try to use rotisserie for extra flavor
- Yellow onion: diced it sweetens and deepens the broth choose a firm heavy onion with papery skin
- Garlic: minced essential for savory aroma and depth fresh garlic is best for this recipe
- Jalapeño: optional for heat adds subtle warmth use a bright glossy one and remove seeds for less spice
- Cannellini beans: provide creaminess and heartiness pick beans with no dents and rinse well
- Diced green chilies: contribute a tangy kick and subtle heat choose mild or hot to your taste
- Elbow macaroni: the pasta base that soaks up all the flavors pick a brand that cooks to al dente
- Low-sodium chicken broth: makes the sauce and keeps things from getting too salty check the label for sodium content
- Half-and-half or heavy cream: imparts richness and silkiness fresh cream gives the best result here
- Shredded Monterey Jack cheese: melts smoothly for creaminess grate your own for the easiest melt
- Cream cheese: cubed for luscious texture and tang let it come to room temperature first
- Ground cumin and chili powder: add warmth and earthiness choose fresh spices for bold flavor
- Dried oregano garlic powder and onion powder: layer in extra savory notes
- Salt and black pepper: to enhance all the other ingredients use flaky salt and freshly ground pepper if possible
- Chopped fresh cilantro: brightens the finished bowl and adds color fresh cilantro should be crisp and aromatic
- Lime wedges: for a fresh citrusy finish squeeze just before serving
Instructions
- Prepare the Aromatics:
- Heat a large Dutch oven or deep skillet over medium heat and add a bit of oil. Cook the diced onion and optional jalapeño for three to four minutes until softened and fragrant. Add the minced garlic and cook for about one minute longer until it smells sweet and mellow.
- Toast the Spices:
- Scatter cumin chili powder oregano garlic powder and onion powder over the sautéed vegetables. Stir for around thirty seconds until the spices turn very fragrant and begin to bloom. This step helps unlock the deepest flavors.
- Combine the Main Ingredients:
- Add the shredded chicken drained cannellini beans diced green chilies and elbow macaroni straight into the pot. Pour in the chicken broth. Give everything a thorough stir and bring it all to a gentle boil so the pasta starts to cook.
- Simmer Until Pasta is Al Dente:
- Lower the heat so the mixture simmers. Cover with a tight lid and cook for around ten to twelve minutes. Stir a couple of times to prevent sticking and make sure the pasta cooks evenly. Check a noodle to see if it is just barely tender before moving on.
- Make it Creamy:
- Drop in the cream cheese cubes and pour in the half-and-half. Stir gently and persistently until the cream cheese is completely melted and everything looks smooth and glossy. If you see a few streaks at first just keep stirring and it will come together.
- Finish with Cheese:
- Add the shredded Monterey Jack cheese and stir in a slow figure eight motion until the cheese is melted and the chili mac is oozy with no lumps. Taste and season with salt and pepper as needed.
- Serve and Garnish:
- Ladle the chili mac into bowls and top each with a scatter of fresh cilantro and an extra squeeze of lime juice. Serve hot and enjoy right away for the best creamy texture.
Pin I love the way Monterey Jack melts into a velvet sauce just when you need a quick win after a long day. My kids started calling this dinner smiles because someone is always grinning over their bowl.
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat with a splash of chicken broth to restore creaminess. If you plan to make ahead or freeze skip garnishing with cilantro and lime until serving.
Ingredient Substitutions
If you are out of cannellini beans use great northern or navy beans for a similar creamy texture. Swap out Monterey Jack for sharp cheddar or Pepper Jack for extra kick. For pasta, small shells or rotini are great backups if elbow macaroni is not in your pantry.
Serving Suggestions
Add an extra bowl of toppings on the side like sliced avocado sour cream more cheese or a sprinkle of tortilla strips for crunch. This dish pairs perfectly with a crisp green salad or cornbread on the side.
Cultural and Historical Notes
White chicken chili has roots in the American Southwest and Tex-Mex kitchens. It offers a mellow alternative to classic beef chili and is perfect for those who crave bold flavors without too much heat. Pasta makes it even more approachable for kids and weeknight cooks.
Pin This creamy chili mac brings smiles to every table. It is quick, family-friendly, and always a weeknight win.
Recipe FAQ
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken is convenient and flavorful, making preparation faster while keeping the chicken moist.
- → What can I substitute for Monterey Jack cheese?
Pepper Jack cheese works well for extra spice, or try a mild cheddar for a different flavor profile.
- → Is it possible to make this dish spicier?
Increase the heat by keeping jalapeño seeds or adding more chili powder or cayenne according to your preference.
- → How can I add more vegetables?
Stir in corn or diced bell peppers with the beans and green chilies for added nutrition and color.
- → What is the best way to reheat leftovers?
Gently warm leftovers on the stovetop with a splash of broth or milk, stirring frequently until creamy and hot.