Creamy skillet macaroni with tender chicken, mild green chiles, and melted cheeses in a spiced Southwestern-style sauce.
# What you’ll need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Chicken
02 - 2 cups cooked chicken breast, diced or shredded
→ Sauce Base
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 2 cups whole milk
06 - 1/2 cup chicken broth
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper
→ Chiles & Cheese
13 - 2 cans (4 oz each) mild diced green chiles, drained
14 - 1 1/2 cups shredded Monterey Jack cheese
15 - 1 cup shredded sharp cheddar cheese
16 - 1/4 cup grated Parmesan cheese
→ Garnish
17 - 1/4 cup chopped fresh cilantro
18 - 1 jalapeño, thinly sliced
# Steps:
01 - Boil salted water and cook macaroni according to package directions until al dente. Drain thoroughly and set aside.
02 - Melt butter in a large skillet over medium heat. Whisk in flour and cook constantly for 1 minute to remove raw flour taste.
03 - Gradually whisk in milk and chicken broth, ensuring no lumps form. Continue cooking and stirring for 3-4 minutes until mixture thickens and coats the back of a spoon.
04 - Stir in garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper until well incorporated.
05 - Add Monterey Jack, sharp cheddar, and Parmesan cheeses. Stir continuously until completely melted and sauce is smooth and glossy.
06 - Fold in drained green chiles and cooked chicken. Simmer for 2 minutes, stirring occasionally, until chicken is heated through.
07 - Add cooked macaroni to the skillet, stirring until every piece is evenly coated with creamy sauce. Taste and adjust seasoning if needed. Remove from heat.
08 - Top with fresh cilantro and thinly sliced jalapeño if desired. Serve immediately while hot and creamy.
