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