By Bring Green Chili and Cheese Chicken to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Green Chili and Cheese Chicken captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Green Chili and Cheese Chicken becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 lb Boneless Skinless Chicken Breast
1 Tbsp (16g) Olive Oil
2 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground Cumin
8 oz Banza Pasta Shells
8 oz Diced Green Chiles
1/2 C Milk
8 oz Sharp Cheddar, finely shredded
Optional Crisp Topping
1/4 C (30g) Breadcrumbs
1 Tbsp (16g) Olive Oil
How To Make Green Chili and Cheese Chicken
Bring a pot of salted water to a boil.
Cut the chicken into bite size pieces and toss with 1 Tbsp olive oil before adding the paprika, garlic and onion powder, and cumin.
Cook the chicken in a large skillet over medium-high heat for 4-5 minutes, stirring often, until fully cooked. Set aside.
Cook the pasta for 4 minutes in the boiling water. Drain the pasta and reduce to a low heat. Add the pasta and 1/2 cup of milk. Gradually add 6 oz of shredded cheddar, folding everything together.
Once the cheese is melted, add the diced green chiles. Gently fold everything together before adding to the skillet with the chicken.
Mix the breadcrumbs and olive oil together and add on top with the remaining 2 oz of cheese. Broil or bake in a 450ºF oven for 6-8 minutes until golden brown.
PREPARATION STEPS
Cook the chicken in a large skillet over medium-high heat for 4-5 minutes, stirring often, until fully cooked. Set aside.
Cook the pasta for 4 minutes in the boiling water
Drain the pasta and reduce to a low heat
Add the pasta and 1/2 cup of milk
Gradually add 6 oz of shredded cheddar, folding everything together.
Mix the breadcrumbs and olive oil together and add on top with the remaining 2 oz of cheese. Broil or bake in a 450ºF oven for 6-8 minutes until golden brown.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
