Save to Pinterest I stood in my kitchen on a rainy Tuesday, staring at a rotisserie chicken I'd picked up on impulse and a random can of green chiles rolling around in my pantry. Sometimes the best meals happen when you stop overthinking and just start throwing things into a skillet.
My roommate walked in mid simmer and literally hovered over the stove, asking every thirty seconds if it was ready yet. We ate standing up, right out of the skillet, and I've never seen a pot of pasta disappear so fast.
Ingredients
- 12 oz elbow macaroni: Small shells work beautifully too, they catch the cheesy sauce in all those little crevices
- 2 cups cooked chicken breast: Rotisserie chicken is your secret weapon here, already seasoned and perfectly tender
- 2 tbsp unsalted butter: The foundation of your roux, dont even think about skipping this
- 2 tbsp all-purpose flour: This thickens your sauce into that velvety consistency we're all chasing
- 2 cups whole milk: Whole milk makes a noticeably richer sauce, though I've used half and half in a pinch
- 1/2 cup chicken broth: Adds depth and keeps the sauce from becoming overwhelmingly heavy
- 1/2 tsp garlic powder and onion powder: These two work together to create that savory backbone
- 1/2 tsp ground cumin and smoked paprika: The dynamic duo that gives this dish its Southwestern soul
- 1/2 tsp salt and 1/4 tsp black pepper: Start here, adjust at the end, cheeses bring their own saltiness
- 2 cans mild diced green chiles: Drain them well but save that liquid, its liquid gold in other recipes
- Monterey Jack, sharp cheddar, and Parmesan: This cheese trifecta hits all the right notes of melt, sharpness, and umami
Instructions
- Get your pasta going first:
- Boil that macaroni in heavily salted water until just shy of al dente, it'll finish cooking in the sauce later
- Build your roux base:
- Melt butter in your large skillet over medium heat, whisk in flour and cook it for exactly one minute, don't let it brown
- Create the creamy foundation:
- Slowly stream in that milk and broth while whisking constantly, keep going until it thickens enough to coat the back of a spoon
- Layer in those spices:
- Garlic powder, onion powder, cumin, smoked paprika, salt and pepper, let them bloom in the hot sauce for a minute
- The cheese moment:
- Add all three cheeses at once, turn the heat down slightly, stir until you have the most velvety sauce of your life
- Bring it all together:
- Fold in those green chiles and chicken, let everything get friendly for two minutes, then add your pasta
- The final touch:
- Toss it all together until every piece of pasta is hugging that sauce, taste and adjust seasoning if needed
- Serve it up:
- Sprinkle fresh cilantro on top and maybe those jalapeño slices if you're feeling brave, eat immediately while it's ridiculously creamy
Save to Pinterest This recipe became my go-to for new parents and friends recovering from surgery. Something about comfort food that feels special but not fussy sends exactly the right message.
Making It Your Own
I've made this with pepper Jack instead of Monterey Jack when I needed to wake up my palate, and once I threw in roasted corn because it was sitting in my fridge. The dish forgives all sorts of creative detours while still tasting like itself.
The Make-Ahead Secret
You can assemble everything up to a day ahead, but stop before the final bake. When you're ready to eat, add a splash more milk, warm it gently, and nobody will know it wasn't made fresh. Actually, the flavors get even friendlier overnight.
What To Serve With It
A crisp green salad with that acidic vinaigrette cuts through all that richness perfectly. Sometimes I just serve it with roasted broccoli and call it a complete meal.
- A cold beer or chilled white wine wont hurt either
- Cornbread or crusty bread for sopping up any sauce daring to remain on your plate
- Lime wedges on the side make everything pop
Save to Pinterest Some recipes are about precision and technique, but this one is about comfort in a skillet, exactly when you need it most.
Questions & Answers About This Recipe
- → Can I use fresh green chiles instead of canned?
Yes, roasted fresh green chiles work beautifully. Roast poblano or Hatch chiles until charred, peel away the skin, remove seeds, and dice them. Use approximately 1.5 cups of fresh chiles to replace the canned version.
- → What chicken options work best?
Cooked rotisserie chicken offers convenience and excellent flavor. Grilled, poached, or leftover baked chicken breast all work well. Aim for 2 cups of diced or shredded chicken, about 300 grams. Avoid heavily seasoned varieties that might clash with the Southwestern spices.
- → How do I prevent the sauce from becoming grainy?
Whisk the milk mixture gradually into the roux and stir constantly to ensure smoothness. When adding cheese, keep heat at medium and stir continuously. Adding cheese slowly and using freshly grated cheese rather than pre-shredded varieties helps maintain a silky consistency.
- → Can I make this ahead of time?
This dish is best served fresh and hot. However, you can prepare components separately and assemble just before serving. Store cooked pasta, prepared sauce, and chicken separately in the refrigerator for up to 3 days, then combine and reheat gently over medium-low heat with a splash of milk.
- → What cheese substitutions work well?
Pepper Jack cheese adds zestful heat in place of Monterey Jack. Gruyère or fontina provide deeper complexity. Keep at least one mild cheese in the blend to balance flavors. Avoid overly soft cheeses that don't melt smoothly like fresh mozzarella.
- → How do I adjust the spice level?
For milder versions, reduce cumin and smoked paprika by half. Add extra heat with hot green chiles, jalapeño slices, or a pinch of cayenne pepper. Taste as you go and adjust seasonings gradually to reach your preferred heat level.