This spicy chicken mac and cheese recipe makes a quick and easy weeknight meal. A creamy salsa verde queso covers rotini pasta and bite sized pieces of tender chicken breast. This Tex-Mex inspired skillet dinner is perfect for those nights when you need a hearty dinner on the table in less than 30 minutes.
Cook the pasta in boiling, salted water until done.
Drain.
Set aside.
Season the chicken with salt, garlic powder, and smoked paprika.
Set aside.
Heat the olive oil in a heavy frying pan.
Add the chicken and cook until the chicken is 160F in the center.
Remove the chicken from the frying pan and set aside.
Melt the butter in the heavy frying pan.
Add the flour and cook, stirring constantly, for 2 minutes.
Add the evaporated milk and whisk until smooth and no lumps remain.
Simmer, stirring constantly, until the mixture thickens.
Add the cheese and stir until smooth.
Add the salsa verde and cumin.
Taste and adjust seasonings.
Stir the chicken into the sauce.
Finally stir in the rotini pasta and the cilantro.
Sprinkle with more cilantro before serving.
Notes
Refrigerator Storage: The leftovers can be stored in the refrigerator for up to three days. Once it has cooled, move the leftovers to an airtight container or cover with plastic wrap.Freezer Storage: Salsa verde chicken mac and cheese is a great dish to make ahead of time and freeze for future meals. Prepare as instructed, allow the cheese sauce to cool completely, and portion into airtight containers or freezer bags. Freeze for up to three months.To Reheat:To reheat, remove the leftovers from the refrigerator and warm them on the stove or in the microwave. If reheating from the freezer, thaw in the refrigerator overnight, then warm on the stovetop over medium heat.Tips:
Make sure to cook the noodles al dente. Over-cooked noodles will not hold up in this recipe.
Use freshly grated cheese for optimal flavor and texture.
Stir in an additional tablespoon of butter at the end to give it an extra creamy texture.
For a healthier option, use low-fat or no-fat cheese and swap the cream with plain Greek yogurt.
Let the dish cool for a few minutes before serving. This will allow the flavors to blend and give you a perfect creamy texture.