Save My neighbor showed up at my door one Tuesday with a foil-covered skillet, still warm, and said she'd accidentally doubled a recipe. One bite and I knew I needed to figure out what was in it. The creamy sauce had this gentle heat that didn't overpower, just lingered pleasantly, and the tender chicken mixed with pasta felt like the kind of comfort I didn't know I was craving. I texted her that night for the rough outline, then spent the next week tweaking it in my own kitchen. Now it's the dish I make when I want something cozy without spending an hour at the stove.
I made this for a small gathering last fall when the evenings started getting cool. Everyone went quiet after the first few bites, then someone asked if I'd opened a restaurant without telling them. It's not fancy, but the blend of smoky paprika and cumin with that cheese pull makes it feel special. I've since made it for weeknight dinners, and it always disappears fast.
Ingredients
- Elbow macaroni or small pasta shells (12 oz): The small shapes hold onto the creamy sauce better than long noodles, and I've found shells create little pockets of cheese that are worth the extra second of stirring.
- Cooked chicken breast (2 cups, diced or shredded): Rotisserie chicken is my shortcut here, but any leftover grilled or baked chicken works just as well and saves you from cooking meat from scratch.
- Unsalted butter (2 tbsp): This starts the roux and gives the sauce a silky base without adding too much salt upfront.
- All-purpose flour (2 tbsp): It thickens the sauce just enough to cling to the pasta without turning gluey, as long as you whisk it constantly for that first minute.
- Whole milk (2 cups): The richness here is what makes the dish creamy, and I wouldn't swap it for anything lower in fat unless you're willing to lose some of that luscious texture.
- Chicken broth (1/2 cup): It thins the sauce slightly and adds a savory depth that plain milk can't provide on its own.
- Garlic powder (1/2 tsp): A gentle background note that supports the other spices without shouting.
- Onion powder (1/2 tsp): Adds a sweet, mellow layer that fresh onion sometimes can't deliver as evenly in a quick skillet dish.
- Ground cumin (1/2 tsp): This is the secret to that Southwestern warmth, earthy and slightly nutty without being overpowering.
- Smoked paprika (1/2 tsp): It gives a hint of smokiness that makes people ask what the mystery ingredient is.
- Salt (1/2 tsp, or to taste): Start with less and adjust at the end, especially if your broth or cheese is already salty.
- Black pepper (1/4 tsp): Just enough to balance the creaminess without adding real heat.
- Mild diced green chiles (2 cans, 4 oz each, drained): They bring a gentle tang and soft heat that doesn't overwhelm, and draining them keeps the sauce from getting watery.
- Shredded Monterey Jack cheese (1 1/2 cups): Melts beautifully and stays smooth, which is why it's the backbone of the cheese blend here.
- Shredded sharp cheddar cheese (1 cup): Adds a punch of flavor that Monterey Jack alone can't quite deliver.
- Grated Parmesan cheese (1/4 cup): A little goes a long way for that nutty, salty finish that ties everything together.
- Chopped fresh cilantro (1/4 cup, optional): Brightens the dish right before serving, though I skip it if I'm cooking for cilantro haters.
- Jalapeño, thinly sliced (optional): For those who want a little extra kick, though the dish is perfectly balanced without it.
Instructions
- Cook the pasta:
- Boil the macaroni in salted water following the package directions, then drain and set it aside. Don't rinse it, the starch helps the sauce cling.
- Make the roux:
- Melt the butter in a large skillet over medium heat, then whisk in the flour and cook for about a minute, stirring constantly so it doesn't brown. You'll smell a light, toasty aroma when it's ready.
- Build the sauce base:
- Slowly whisk in the milk and chicken broth, keeping the whisk moving to avoid lumps. Cook until the mixture thickens enough to coat the back of a spoon, usually 3 to 4 minutes.
- Season the sauce:
- Stir in the garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Let it bubble gently for a moment so the spices bloom.
- Melt the cheese:
- Add the Monterey Jack, cheddar, and Parmesan, stirring until the sauce turns smooth and glossy. If it looks too thick, a splash more broth will loosen it up.
- Add chiles and chicken:
- Fold in the drained green chiles and cooked chicken, then let everything simmer together for about 2 minutes to heat through. The kitchen will start smelling amazing right about now.
- Combine with pasta:
- Toss in the cooked macaroni and stir gently until every piece is coated in that creamy sauce. Taste and adjust the salt or pepper if needed.
- Finish and serve:
- Pull the skillet off the heat, then scatter cilantro and jalapeño slices on top if you're using them. Serve it hot, straight from the skillet if you want to keep it casual.
Save The first time I served this to my teenage nephew, he went back for seconds before anyone else had finished their first plate. He's the kid who usually picks at anything green or remotely spicy, but he said the chiles just tasted good, not scary. Watching him enjoy something I made, without hesitation or negotiation, reminded me why I love cooking for people.
Spice Level Adjustments
If your household is divided on heat, you can start with one can of green chiles and taste before adding the second. I've also swapped Monterey Jack for pepper Jack when I'm cooking for friends who like a little more fire, and it amps things up without changing the creaminess. A pinch of cayenne stirred in at the end is another option if you want control over every degree of warmth.
Make Ahead and Storage
This dish holds up well in the fridge for up to three days, and I've even frozen individual portions in airtight containers for up to a month. When reheating, add a splash of milk or broth and warm it gently on the stovetop, stirring often so the sauce doesn't split. The microwave works in a pinch, but the stovetop brings back that fresh-from-the-skillet texture.
Serving Suggestions
I usually serve this with a simple green salad dressed in lime vinaigrette, which cuts through the richness and adds a bright contrast. Roasted vegetables like zucchini or bell peppers also work well on the side, and sometimes I'll warm up a few flour tortillas to scoop up any extra sauce left in the bowl.
- A squeeze of fresh lime juice over the top right before serving brightens the whole dish.
- Crushed tortilla chips sprinkled on top add a fun crunch if you're in the mood for texture.
- Leftovers make a surprisingly good filling for quesadillas the next day.
Save This recipe has become my answer to the question of what to make when I want something satisfying without a lot of fuss. It's the kind of meal that makes everyone at the table relax a little, and that's worth more than any fancy technique.
Kitchen Guide
- → Can I use raw chicken instead of cooked chicken?
Yes, you can use raw chicken breast. Dice or cube it into small pieces and cook it in the skillet with butter before preparing the roux. Cook the chicken until golden and cooked through, about 6-8 minutes, then proceed with the sauce.
- → What type of green chiles should I use?
Mild canned diced green chiles are ideal for this dish. Brands like Hatch or roasted poblano varieties work well. For more heat, substitute with hot green chiles or add a pinch of cayenne pepper to the sauce.
- → How do I prevent the sauce from becoming lumpy?
Whisk the flour into the melted butter thoroughly before adding the liquid. Gradually add the milk and broth while whisking constantly to ensure a smooth sauce. Cook over medium heat and stir frequently during thickening.
- → Can I make this ahead and reheat it?
Yes, this dish reheats well. Store it in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if needed to restore creaminess. Avoid high heat, which can cause separation.
- → What are good substitutes for Monterey Jack cheese?
Pepper Jack cheese adds extra zest and works wonderfully. You can also use Asadero, Oaxaca, or even extra sharp cheddar for a different flavor profile. Avoid processed cheese slices as they may not melt as smoothly.
- → How can I make this spicier?
Switch to hot green chiles instead of mild, or use a combination of both. Add cayenne pepper, fresh jalapeños, or hot sauce to the sauce. You can also garnish with sliced jalapeños and increase the cumin for deeper Southwestern flavor.