Hey y'all! If you crave creamy comfort food with a zesty twist, you’re in for a treat with this One Pot White Chicken Chili Mac And Cheese. This mouthwatering mash-up combines tender chicken, hearty macaroni, and cheesy goodness all with a kick of white chili flavor. It’s quick, super simple (only one pot to clean!), and always a crowd-pleaser for game night, busy weeknights, or potlucks. Let’s get cooking!
Why You'll Love This One Pot White Chicken Chili Mac And Cheese
- It's a one pot wonder—less mess, less stress, and super fast cleanup.
- The flavors are bold, creamy, cheesy, and have just enough spice to wake up your taste buds.
- Perfect for feeding a hungry crowd or making ahead for busy meal prep weeks.
- Packed with protein and fiber from chicken and beans, so it’s truly satisfying.
- Customizable for kids and adults alike—make it mild or extra spicy!
One Pot White Chicken Chili Mac And Cheese Ingredients
- 2 tablespoons olive oil
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon ground black pepper
- 1 can (4 oz) diced green chilies, drained
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 4 cups (960ml) low-sodium chicken broth
- 8 oz (225g) elbow macaroni (about 2 cups dry)
- ½ cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- ½ cup milk (whole or 2%)
- 2 tablespoons chopped fresh cilantro (for garnish)
- Lime wedges, for serving (optional)
How to Make One Pot White Chicken Chili Mac And Cheese
Step 1: Sauté the Aromatics and Chicken
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add diced chicken and cook, stirring occasionally, until browned and cooked through (about 5-6 minutes). Add onion and cook until softened, 2-3 minutes. Stir in garlic, cumin, oregano, chili powder, salt, and pepper. Cook for 1 more minute, until fragrant.
Step 2: Build the Chili Base
Add the green chilies, cannellini beans, and great northern beans to the pot. Stir well to combine.
Step 3: Cook the Macaroni
Pour in the chicken broth and bring to a boil. Add elbow macaroni, stir, and reduce heat to a gentle simmer. Cook uncovered for 10-12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
Step 4: Make It Creamy and Cheesy
Remove the pot from heat. Stir in sour cream, Monterey Jack cheese, cheddar cheese, and milk until the cheese is fully melted and the mixture is creamy and luscious.
Step 5: Add Finishing Touches
Taste and adjust salt and pepper as needed. Spoon into bowls, garnish with fresh cilantro and a squeeze of lime juice, and serve hot.
Notes for One Pot White Chicken Chili Mac And Cheese Success
- Feel free to swap in rotisserie chicken for a quicker meal—just cut down sauté time for the chicken (read more about rotisserie chicken hacks here).
- For a gluten-free version, use your favorite gluten-free macaroni and double-check all other ingredient labels.
- Don't overcook the macaroni—taste it a minute or two before the suggested time to ensure perfect texture.
Variations on One Pot White Chicken Chili Mac And Cheese
- Veggie Version: Swap the chicken for more beans or add corn, spinach, or zucchini.
- Spicy Style: Add diced jalapeños or a dash of hot sauce for extra heat.
- Cheesy Upgrade: Stir in a little cream cheese or Pepper Jack for even more richness and spice.
Essential Equipment for One Pot White Chicken Chili Mac And Cheese
- Large Dutch oven or heavy-bottomed soup pot (at least 6 qt)
- Wooden spoon or spatula for stirring
- Measuring cups and spoons
- Sharp knife and cutting board
One Pot White Chicken Chili Mac And Cheese Storage Instructions
Let leftovers cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze in individual portions (without garnishes) for up to 2 months. Reheat gently on the stovetop or in the microwave, adding an extra splash of milk if needed to loosen the sauce.
Serving Recommendations for One Pot White Chicken Chili Mac And Cheese
- Spoon generous portions into deep bowls for the ultimate comfort meal.
- Serve with warm cornbread, crusty bread, or a fresh green salad for a balanced meal.
- Top with diced avocado, crushed tortilla chips, or your favorite salsa for crunch and extra flavor.
Pro Tips for One Pot White Chicken Chili Mac And Cheese Mastery
- Shred your own cheese for best melting—pre-shredded cheese often contains anti-caking agents that can affect creaminess (see why here).
- Use room temperature dairy for smoother incorporation into the sauce.
- For added depth, toast your spices in the oil before adding any other ingredients.
One Pot White Chicken Chili Mac And Cheese FAQs
- Can I make this recipe in advance?
- Absolutely! You can prepare One Pot White Chicken Chili Mac And Cheese up to 2 days ahead—just reheat gently before serving and add a splash of broth if needed.
- Can I freeze One Pot White Chicken Chili Mac And Cheese?
- Yes. Let it cool completely, store in freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove with a bit of milk or broth to bring back creaminess.
- What can I use instead of chicken?
- This dish is flexible! Try turkey, ground beef, or go meatless with extra beans or tofu.
For more inspiration on comfort food mash-ups and nutrition, check out the Academy of Nutrition and Dietetics.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) great northern beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 2 cups milk
- 8 ounces elbow macaroni
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
- Fresh cilantro and sliced jalapeños, for garnish (optional)
Instructions
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1Heat olive oil in a large pot over medium-high heat. Add diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5 minutes. Remove chicken and set aside.
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2In the same pot, add chopped onion and cook for 2-3 minutes until softened. Add garlic, cumin, and chili powder, and cook for 1 minute until fragrant.
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3Return the cooked chicken to the pot. Add diced green chilies, great northern beans, chicken broth, milk, and uncooked macaroni. Stir to combine.
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4Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 12-15 minutes or until the pasta is tender and most of the liquid has been absorbed.
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5Remove from heat. Stir in Monterey Jack and cheddar cheese until melted and creamy. Adjust seasoning with salt and pepper as needed.
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6Serve immediately, garnished with fresh cilantro and sliced jalapeños if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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