White Chicken Chili Mac Skillet Recipe
Introduction
This White Chicken Chili Mac Skillet combines creamy cheese sauce, tender chicken, and flavorful spices for a comforting one-pan meal. It’s an easy, crowd-pleasing dish perfect for cozy dinners and weeknights.
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, 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 pasta shells until al dente, about 8 to 10 minutes, then drain.
- Step 2: In a large, ovenproof skillet over medium heat, heat the olive oil. Add the onion and jalapeño and cook, stirring occasionally, until the onion is 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.
- Step 4: Stir in the butter and cook until melted and foamy. Add the flour and whisk frequently for 1 to 2 minutes until the mixture is dissolved and smells toasty.
- Step 5: Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain. Bring to a low simmer and cook, whisking occasionally, until slightly thickened, about 1 to 2 minutes.
- Step 6: Reduce heat to medium-low. Stir in 1 1/2 cups of shredded Gouda and 1 1/2 cups of shredded cheddar until melted. Fold in the shredded chicken, beans, corn, and cooked pasta. Season with salt and freshly ground black pepper. Add more broth if the mixture seems dry.
- Step 7: Sprinkle the remaining 1/2 cup each of Gouda and cheddar evenly over the top. Transfer the skillet to the oven and bake until the top is golden brown and bubbly around the edges, about 25 to 30 minutes.
- Step 8: Remove from oven and garnish with finely chopped fresh cilantro before serving.
Tips & Variations
- For a milder dish, remove the seeds from the jalapeño or substitute with a bell pepper.
- Try using a mix of other cheeses like Monterey Jack or mozzarella for a different flavor.
- If you don’t have rotisserie chicken, cooked shredded chicken or turkey works well.
- Add a squeeze of fresh lime juice before serving for a bright, fresh finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in an oven-safe dish covered with foil at 350°F until warmed through, about 15 minutes. Add a splash of chicken broth or cream if the dish dries out during reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the skillet up to the baking step, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
Can I use other types of pasta?
Absolutely. Medium pasta shells work well to hold the sauce, but elbow macaroni, penne, or cavatappi are good alternatives.
Print
White Chicken Chili Mac Skillet Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
White Chicken Chili Mac Skillet is a comforting one-pan dish combining creamy cheesy sauce, shredded rotisserie chicken, beans, and pasta shells. This hearty meal features smoky spices like smoked paprika and cumin with a touch of heat from jalapeño, baked to golden bubbly perfection in the oven. It’s a perfect cozy dinner that’s quick to prepare and sure to satisfy.
Ingredients
Scale
For the Pasta:
- 12 oz. medium pasta shells
- Kosher salt, for boiling water
For the Sauce and Filling:
- 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, to taste
- 1 tbsp. finely chopped fresh cilantro, for garnish
Instructions
- 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 well and set aside.
- Sauté Vegetables and Spices: In a large, high-sided, ovenproof skillet (cast-iron preferred), heat olive oil over medium heat. Add the finely chopped onion and jalapeño. Cook, stirring occasionally, until the onion softens, about 7 minutes. Season with 1/2 teaspoon kosher salt. Stir in garlic, smoked paprika, and cumin, cooking until fragrant, about 1 minute.
- Make Roux: Add the butter to the skillet and stir until melted and foamy. Sprinkle the flour over the mixture and whisk continuously for 1 to 2 minutes until the flour is dissolved and gives off a toasty aroma.
- Prepare Cheese Sauce: Gradually whisk in chicken broth and heavy cream, whisking until smooth and lump-free. Bring the mixture to a low simmer and cook, whisking occasionally, until slightly thickened, about 1 to 2 minutes. Reduce heat to medium-low and add 1 1/2 cups each of shredded Gouda and cheddar, stirring until melted and smooth.
- Combine Pasta and Fillings: Fold shredded chicken, drained beans, frozen corn, and cooked pasta into the cheese sauce. Season with additional salt and freshly ground black pepper to taste. If mixture appears dry, add extra broth as needed. Sprinkle the remaining 1/2 cup gouda and 1/2 cup cheddar evenly over the top.
- Bake: 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.
- Garnish and Serve: Remove from oven, sprinkle with freshly chopped cilantro, and serve hot.
Notes
- For less heat, remove all jalapeño seeds; to add more, include some seeds.
- Using rotisserie chicken is a time-saver, but cooked shredded chicken breast can be substituted.
- If you don’t have a cast-iron skillet, use any ovenproof skillet or a casserole dish and transfer mixture for baking accordingly.
- Add extra chicken broth if you prefer a creamier, less thick chili mac.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: White Chicken Chili Mac, One-Pan Dinner, Cheesy Chili Mac, Comfort Food, Rotisserie Chicken Recipe
