White Chicken Chili Mac Skillet Recipe
This White Chicken Chili Mac Skillet is a comforting and hearty one-pan meal combining tender pasta shells with shredded rotisserie chicken, creamy cheeses, and a flavorful spice mix. The dish features a luscious cheese sauce made with Gouda and white cheddar, enhanced by smoky paprika, cumin, and a hint of jalapeño heat, and baked to golden, bubbly perfection in the oven. It’s a perfect dinner for cozy nights that is both satisfying and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 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 cup (30 g) all-purpose flour
- 1 1/2 cups low-sodium chicken broth (plus more as needed)
- 1 cup 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 cup frozen white corn
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. finely chopped fresh cilantro (for garnish)
Instructions
- Preheat and Cook Pasta: Arrange a rack in the center of the oven and preheat to 375°F (190°C). Bring a large pot of salted water to boil and cook pasta shells until al dente, about 8 to 10 minutes, stirring occasionally. Drain and set aside.
- Sauté Vegetables and Spices: In a large, ovenproof, high-sided skillet (preferably cast-iron) over medium heat, warm the olive oil. Add the finely chopped onion and jalapeño and cook, stirring occasionally, for about 7 minutes or until softened. Season with 1/2 teaspoon salt. Stir in garlic, smoked paprika, and ground cumin, and cook for about 1 minute until fragrant.
- Make Roux: Add butter to the skillet and stir until melted and foamy. Sprinkle the flour over the butter and cook, whisking frequently, for 1 to 2 minutes until the mixture turns toasty and smooth, creating a roux base for the sauce.
- Create Cheese Sauce: Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain. Bring the mixture to a gentle simmer and cook, whisking occasionally, until it slightly thickens, about 1 to 2 minutes. Reduce the heat to medium-low, then add 1 1/2 cups of Gouda and 1 1/2 cups of white cheddar, stirring continuously until fully melted and smooth.
- Combine Ingredients: Fold shredded rotisserie chicken, great Northern beans, frozen corn, and the cooked pasta into the cheese sauce. Season with additional kosher salt and freshly ground black pepper to taste. If the mixture looks dry, add more chicken broth as needed to maintain a creamy consistency. Evenly sprinkle the remaining 1/2 cup each of Gouda and white cheddar on top.
- Bake the Skillet: Transfer the skillet to the preheated oven. Bake until the top is golden brown and bubbly around the edges, about 25 to 30 minutes.
- Garnish and Serve: Remove the skillet from the oven. Sprinkle with finely chopped fresh cilantro for a bright, fresh finish. Serve hot and enjoy your comforting White Chicken Chili Mac Skillet!
Notes
- You can adjust the heat level by choosing to keep or remove jalapeño seeds.
- If you don’t have Gouda, substitute with other semi-soft melting cheese like Monterey Jack.
- Using rotisserie chicken saves time and adds great flavor, but shredded cooked chicken breast works as well.
- Add more chicken broth if the skillet looks dry before baking to keep the dish creamy.
- For a gluten-free version, use a gluten-free flour blend and gluten-free pasta.
Keywords: White Chicken Chili Mac, cheesy chicken pasta skillet, baked chicken mac and cheese, one-pan dinner, creamy chicken pasta, comforting skillet meal
