Chipotle Chicken Mac and Cheese Recipe

This creamy, smoky Chipotle Chicken Mac and Cheese Recipe is made with tender adobo-marinated chicken, cavatappi pasta, and a rich three-cheese sauce ready in 40 minutes. The real magic happens when you whisk minced chipotle peppers into the bubbling béchamel, turning the sauce a sunset orange and releasing a deep, spicy aroma. I make this whenever I need a comforting meal that tastes like a restaurant favorite but costs a fraction of the price.

Better Than Takeaway

I used to constantly order expensive pasta dishes from casual dining spots just to get that specific blend of spicy and creamy, but I always felt let down by dry chicken or separated sauces. Making this at home allows you to control the heat level exactly to your liking, using real chipotle peppers in adobo rather than a generic powdered flavoring. The result is a depth of flavor that you simply cannot get from a takeout container.

My biggest mistake early on was adding the cheese while the sauce was boiling, which made it grainy and oily. I learned that removing the pan from the heat before stirring in the cheddar and Monterey Jack ensures a velvet-smooth texture that clings perfectly to every noodle. It feels luxurious and indulgent, exactly how a proper mac and cheese should be.

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Chipotle Chicken Mac and Cheese Recipe Ingredients

• For the Chicken:
• 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
• 2 tbsp adobo sauce (from a can of chipotle peppers)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tbsp olive oil
• For the Mac and Cheese:
• 1 lb cavatappi or elbow pasta
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 2-3 chipotle peppers in adobo, finely minced
• 3 cups sharp cheddar cheese, freshly shredded
• 1 cup Monterey Jack cheese, freshly shredded
• Salt and black pepper to taste
• Optional Topping:
• 1/2 cup panko breadcrumbs
• 2 tbsp chopped fresh cilantro

How To Make Chipotle Chicken Mac and Cheese Recipe

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package instructions for al dente. Drain and set aside, reserving 1/2 cup of pasta water just in case.
2. Sear the Chicken: While the water boils, toss the diced chicken with adobo sauce, chili powder, cumin, garlic powder, salt, and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Cook the chicken for 6-8 minutes until browned and cooked through. Remove chicken from the pan and set aside.
3. Make the Roux: In the same pan (wipe out excess oil if needed), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and golden, removing the raw flour taste.
4. Create the Sauce Base: Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the minced chipotle peppers.
5. Melt the Cheese: Remove the pan from the heat. Gradually stir in the shredded cheddar and Monterey Jack cheese until fully melted and smooth. Taste and season with salt and pepper.
6. Combine and Serve: Fold the cooked pasta and chicken into the cheese sauce until evenly coated. Top with toasted panko breadcrumbs and fresh cilantro before serving.

Recipe Tips

• Shred your own cheese: Pre-shredded bags contain anti-caking agents like cellulose that prevent the cheese from melting smoothly. Grating your own block cheese guarantees a silky sauce.
• Control the spice: Chipotle peppers pack a punch. Start with one minced pepper if you are sensitive to heat, or use three if you love a spicy kick. You can always add more adobo sauce at the end.
• Don’t overcook the roux: You want a blonde roux, not a dark one. Cook the flour and butter just long enough to smell nutty, which keeps the sauce thick and creamy rather than thin and nutty like a gumbo base.
• Warm the milk: If you add cold milk to the hot roux, it can seize up. Microwaving your milk for 45 seconds before adding it helps the sauce come together faster and smoother.

What To Serve With Chipotle Chicken Mac and Cheese

Since this dish is rich and heavy, I recommend serving it with a crisp green salad tossed in a lime vinaigrette to cut through the creaminess. Roasted broccoli or green beans with a squeeze of lemon also work well to add some freshness and texture to the plate. For a full Mexican-inspired feast, serve with a side of chips and fresh pico de gallo.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk and warm gently on the stove or in the microwave to bring the creamy texture back. Freezing is not recommended as the dairy-based sauce may separate and become grainy upon thawing.

FAQs

• Can I use rotisserie chicken instead? Yes, using shredded rotisserie chicken is a great time-saver. Just toss the cooked meat in the spices and adobo sauce before adding it to the pasta to ensure the flavor profile remains consistent.
• Is this recipe very spicy? It has a medium heat level. The adobo sauce provides a smoky warmth, but the dairy in the cheese and cream significantly cools down the spice.
• What pasta shape is best? Cavatappi (corkscrew) or shells are best because their ridges and pockets hold the thick cheese sauce and chunks of chicken better than smooth noodles like spaghetti.
• Can I bake this mac and cheese? Absolutely. Transfer the finished stove-top mixture to a baking dish, top with extra cheese and breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes until bubbly.

Nutrition

• Calories: 850 kcal
• Total Fat: 48g
• Saturated Fat: 26g
• Cholesterol: 145mg
• Sodium: 980mg
• Total Carbohydrate: 65g
• Protein: 42g