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 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

2 rotisserie chicken breasts, shredded

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

1 cup 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 (190°C). Bring a large pot of salted water to a boil, then cook the pasta shells until al dente, about 8 to 10 minutes according to package instructions. Drain and set aside.

Step 2: In a large, high-sided, ovenproof skillet over medium heat, warm 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: Stir in the garlic, smoked paprika, and cumin. Cook, stirring frequently, until fragrant, about 1 minute.

Step 4: Add the butter and cook until melted and foamy. Whisk in the flour and cook, whisking often, until the mixture smells toasty and starts to thicken, about 1 to 2 minutes.

Step 5: Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain. Bring the mixture to a low simmer and cook, whisking occasionally, until slightly thickened, 1 to 2 minutes.

Step 6: Reduce the heat to medium-low. Stir in 1 1/2 cups Gouda and 1 1/2 cups white cheddar until melted and smooth. Fold in the shredded chicken, drained beans, frozen corn, and cooked pasta. Season with salt and freshly ground black pepper to taste. If the mixture seems 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. 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 8: Remove from oven, sprinkle with chopped fresh cilantro, and serve warm.

Tips & Variations

For a milder dish, remove the seeds from the jalapeño before chopping to reduce heat.

Use rotisserie chicken for a time-saving option or cook and shred your own chicken breasts.

Swap out Gouda and white cheddar for Monterey Jack or pepper jack for a spicier variation.

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

For a gluten-free version, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend.

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 serve, bake it directly from the fridge, adding a few extra minutes to the baking time.

Can I use other types of pasta?

Absolutely. Medium pasta shells work well, but penne, macaroni, or rotini are good alternatives that will hold the creamy sauce nicely.