Baked White Chicken Chili Mac and Cheese
This White Chicken Chili Mac and Cheese is a creamy comfort food dinner recipe made with tender shredded chicken, pasta shells, green chiles, beans, and a rich cheesy sauce with warm chili spices.
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This dinner recipe is perfect for chilly fall evenings, busy weeknights, or even casual gatherings like game day with friends. It’s filling, family-friendly, and one of those meals that everyone happily digs into.
It pairs really well with a fresh green salad or pull-apart bread, which helps balance the creamy, cheesy flavors.
How to Make White Chicken Chili Mac and Cheese
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Bring a large pot of water to a boil and cook the pasta shells according to the package directions until al dente. While the pasta cooks, add the green chilies and diced onion to a large skillet over medium-high heat and cook for about 2–4 minutes. Preheat your oven to 375°F.
2. Add the minced garlic and seasonings to the skillet and stir for about 30 seconds until fragrant. Add the butter and let it melt completely. Sprinkle in the flour and whisk everything together for about 1 minute.
3. Slowly pour in the heavy cream and chicken broth while stirring until the mixture is smooth with no lumps. Reduce the heat to low. Add one 7 oz bag of shredded cheese and stir until melted. Add half of the second bag of cheese and stir again, saving the rest for topping later.
4. Stir in the shredded chicken, corn, beans, and cooked pasta until everything is coated in the creamy cheese sauce.
5. Transfer the mixture to a 9×13 baking dish. Sprinkle the remaining cheese over the top and add a little extra corn if you like.
5. Bake in the preheated oven for about 30 minutes, or until the top is golden, bubbly, and delicious. Garnish with fresh cilantro if desired and serve warm.
Serve & Enjoy!
Important Recipe Notes
- Cook the pasta just until al dente. The pasta will continue cooking while it bakes in the oven, so slightly firm noodles keep the dish from becoming mushy.
- Shred your cheese from a block if possible. Pre-shredded cheese contains anti-caking agents that can make the sauce a little grainy, while freshly shredded cheese melts more smoothly.
- Use rotisserie chicken to save time. It’s an easy shortcut that adds great flavor and keeps this recipe quick enough for busy weeknights.
- Adjust the spice level if needed. This recipe is mild, but you can add diced jalapeños, extra chili powder, or a pinch of cayenne if you like a little more heat.
- Add extra broth if the sauce thickens too much. Pasta can soak up sauce as it sits, so a splash of chicken broth when reheating will bring back the creamy texture.
- Let it rest for a few minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop.
White Chicken Chili Mac and Cheese
Ingredients
- 12 oz medium pasta shells
- 2 tbsp of olive oil
- 1 4 oz can of green chilies
- 1 onion diced
- 1 tbsp of garlic minced
- 2 tsp of cumin
- 1 tsp of chili powder
- 1 tsp salt
- 1 tsp pepper
- 6 tbsp of butter
- 1/4 cup of flour
- 1 cup heavy cream
- 1 1/2 cups of chicken broth
- 2 7 oz bags of Monterey Jack shredded cheese
- 16 oz of cooked shredded chicken
- 1 cup of sweet corn
- 1 15 oz can of great northern beans drained
Instructions
- Bring a large pot of water to a boil and cook the pasta shells according to the package directions until al dente. While the pasta cooks, add the green chilies and diced onion to a large skillet over medium-high heat and cook for about 2–4 minutes. Preheat your oven to 375°F.
- Add the minced garlic and seasonings to the skillet and stir for about 30 seconds until fragrant. Add the butter and let it melt completely. Sprinkle in the flour and whisk everything together for about 1 minute.
- Slowly pour in the heavy cream and chicken broth while stirring until the mixture is smooth with no lumps. Reduce the heat to low. Add one 7 oz bag of shredded cheese and stir until melted. Add half of the second bag of cheese and stir again, saving the rest for topping later.
- Stir in the shredded chicken, corn, beans, and cooked pasta until everything is coated in the creamy cheese sauce.
- Transfer the mixture to a 9×13 baking dish. Sprinkle the remaining cheese over the top and add a little extra corn if you like.
- Bake in the preheated oven for about 30 minutes, or until the top is golden, bubbly, and delicious. Garnish with fresh cilantro if desired and serve warm.
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