Ingredients
Scale
- 2 tablespoons salted butter or olive oil
- 1 yellow onion, chopped
- 1 pound boneless skinless chicken breasts or thighs
- 4 cloves garlic, chopped
- 2 poblano peppers, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- 4 cups broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1 can (4 ounces) diced green chilies
- 1/2 cup salsa verde
- 1 pound short cut pasta
- 2 cups shredded melty cheese (colby, cheddar, pepper jack)
- Green onions and cilantro, for serving
Instructions
- Preheat the oven to 425°F (220°C).
- In a large pot over medium-high heat, melt the butter and add the onions and chicken. Cook for about 5 minutes until fragrant and lightly browned.
- Stir in the garlic, poblano peppers, cumin, paprika, chili powder, salt, and pepper. Cook for another 5 minutes until fragrant.
- Pour in the broth, cover partially, and simmer over medium-low heat for 5–10 minutes until the chicken is cooked through.
- Remove the chicken and shred it using two forks.
- Add the pasta and 2 cups of water to the pot. Bring to a boil over medium-high heat and simmer for about 10 minutes, stirring often, until the pasta is al dente.
- Stir in the cream cheese, shredded chicken, white beans, salsa verde, diced green chiles, and 1 cup of cheese. Cook for a few minutes until creamy.
- Remove from heat, sprinkle with the remaining cheese, and bake for 5–10 minutes until melted and bubbly.
- Serve hot, topped with green onions and cilantro.
Notes
- Use your favorite melty cheese blend for the best texture.
- This recipe works beautifully with rotisserie chicken for a shortcut.
- Adjust spice levels by adding more or less chili powder or salsa verde.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot / Baking
- Cuisine: American