Ingredients

Kosher salt

12 oz. medium pasta shells

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 1/2 tsp. smoked paprika

1 tsp. ground cumin

6 tbsp. unsalted butter

1/4 c. (30 g.) all-purpose flour

1 1/2 c. (or more) low-sodium chicken broth

1 c. heavy cream

7 oz. Gouda, shredded (about 2 cups), divided

7 oz. white cheddar, shredded (about 2 cups), divided

2 rotisserie chicken breasts, shredded

1 (15-oz.) can Great Northern beans, drained and rinsed

1 c. frozen white corn

Freshly ground black pepper

1 tbsp. finely chopped fresh cilantro

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 375°F. In a large pot of boiling salted water, cook the pasta shells according to package directions until al dente, about 8 to 10 minutes. Drain and set aside.

Step 2: In a large, high-sided, ovenproof skillet over medium heat, heat the olive oil. Add the chopped onion and jalapeño and cook, stirring occasionally, until the onions are softened, about 7 minutes. Season with 1/2 teaspoon salt.

Step 3: Add the garlic, smoked paprika, and cumin to the skillet. Cook, stirring, until fragrant, about 1 minute more.

Step 4: Add the butter and cook, stirring, until melted and foamy. Sprinkle in the flour and cook, whisking frequently, until dissolved and toasty smelling, about 1 to 2 minutes.

Step 5: Slowly whisk in the chicken broth and heavy cream, stirring until smooth with no lumps. Bring to a low simmer and cook, whisking occasionally, until the sauce slightly thickens, 1 to 2 minutes.

Step 6: Reduce heat to medium-low. Stir in 1 1/2 cups Gouda and 1 1/2 cups white cheddar until melted. Fold in the shredded chicken, beans, corn, and cooked pasta. Season with salt and freshly ground black pepper to taste. If the mixture seems too dry, add more chicken broth as needed.

Step 7: Sprinkle the remaining 1/2 cup Gouda and 1/2 cup white cheddar evenly over the top.

Step 8: Transfer the skillet to the preheated oven and bake until the top is golden brown and bubbly around the edges, about 25 to 30 minutes.

Step 9: Remove from oven and sprinkle with chopped fresh cilantro before serving.

Tips & Variations

For a milder dish, remove the jalapeño seeds before chopping. To add heat, leave some seeds in or add a pinch of cayenne pepper.

Substitute rotisserie chicken with leftover cooked chicken or turkey for a quick swap.

Swap Gouda and cheddar with other melting cheeses like Monterey Jack or mozzarella for a different flavor profile.

Add a squeeze of fresh lime juice just before serving to brighten the flavors.

For a gluten-free version, use a gluten-free flour blend and gluten-free pasta shells.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the skillet up to the point before baking and refrigerate it overnight. When ready to eat, bake as directed, adding a few extra minutes if the dish is cold.

Can I use fresh chicken instead of rotisserie chicken?

Absolutely. Cook and shred boneless chicken breasts or thighs before adding. You can poach, bake, or sauté the chicken until fully cooked.