Description
White Chicken Chili Mac Skillet combines creamy cheese sauce, tender shredded rotisserie chicken, and a flavorful white chili base with pasta shells baked to golden perfection. This hearty comfort dish perfectly blends the richness of Gouda and white cheddar with smoky spices and fresh cilantro for a satisfying weeknight meal.
Ingredients
Scale
Pasta and Seasonings
- Kosher salt, to taste
- 12 oz. medium pasta shells
- 1 1/2 tsp. smoked paprika
- 1 tsp. ground cumin
- Freshly ground black pepper, to taste
Vegetables and Aromatics
- 1 tbsp. extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 1 jalapeño, seeded if desired, finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp. finely chopped fresh cilantro
Dairy and Cheese
- 6 tbsp. unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 1 1/2 cups (or more) low-sodium chicken broth
- 1 cup heavy cream
- 7 oz. Gouda, shredded (about 2 cups), divided
- 7 oz. white cheddar, shredded (about 2 cups), divided
Protein and Add-ins
- 2 rotisserie chicken breasts, shredded
- 1 (15-oz.) can great Northern beans, drained and rinsed
- 1 cup frozen white corn
Instructions
- Preheat and Cook Pasta: Arrange a rack in the center of the oven and preheat to 375°F. Bring a large pot of salted water to a boil. Add the pasta shells and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Drain the pasta and set aside.
- Sauté Aromatics: In a large, high-sided, ovenproof skillet over medium heat, heat the olive oil. Add the finely chopped onion and jalapeño, cooking and stirring occasionally until the onions are softened, about 7 minutes. Season with 1/2 teaspoon kosher salt. Add the garlic, smoked paprika, and ground cumin; stir and cook until fragrant, about 1 more minute.
- Prepare Roux and Sauce: Add the unsalted butter to the skillet and cook, stirring, until melted and foamy. Whisk in the all-purpose flour and cook frequently whisking until the mixture dissolves and smells toasty, about 1 to 2 minutes. Slowly whisk in the chicken broth and heavy cream, ensuring no lumps, then bring to a low simmer. Cook, whisking occasionally, until the sauce slightly thickens, about 1 to 2 minutes.
- Melt Cheese and Combine Ingredients: Lower the heat to medium-low. Stir in 1 1/2 cups each of shredded Gouda and white cheddar until melted and smooth. Fold in the shredded chicken breasts, great Northern beans, frozen white corn, and cooked pasta. Adjust seasoning with salt and freshly ground pepper. If the mixture seems too dry, add more chicken broth as needed. Evenly sprinkle the remaining 1/2 cup Gouda and 1/2 cup white cheddar over the top.
- Bake to Finish: Transfer the skillet directly to the preheated oven. Bake the chili mac until the cheese topping is golden brown and bubbly around the edges, approximately 25 to 30 minutes.
- Garnish and Serve: Remove from oven and sprinkle freshly chopped cilantro on top. Let rest briefly before serving for best flavor.
Notes
- Use rotisserie chicken for a quick and flavorful protein shortcut.
- Adjust jalapeño quantity or seed removal based on desired spice level.
- If you don’t have an ovenproof skillet, you can transfer mixture to a baking dish before baking.
- This dish combines two favorites: creamy macaroni and white chicken chili, making it a great crowd-pleaser.
Nutrition
- Serving Size: 1/5 of recipe (about 1.5 cups)
- Calories: 1502
- Sugar: 9 g
- Sodium: 1595 mg
- Fat: 82 g
- Saturated Fat: 47 g
- Unsaturated Fat: 34 g
- Trans Fat: 1 g
- Carbohydrates: 99 g
- Fiber: 11 g
- Protein: 82 g
- Cholesterol: 330 mg
