White Chicken Chili Mac Skillet Recipe
This White Chicken Chili Mac Skillet is a comforting, flavorful one-pan meal combining tender pasta shells, shredded rotisserie chicken, creamy cheeses, and a touch of spice from jalapeño and smoked paprika. Rich and cheesy with a crispy golden top, this dish is perfect for a cozy dinner prepared effortlessly on the stovetop and finished in the oven.
- 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
Base Ingredients
- Kosher salt, to taste
- 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
Spices
- 1 1/2 tsp. smoked paprika
- 1 tsp. ground cumin
Sauce Ingredients
- 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
Cheeses
- 7 oz. Gouda, shredded (about 2 cups), divided
- 7 oz. white cheddar, shredded (about 2 cups), divided
Protein and Vegetables
- 2 rotisserie chicken breasts, shredded
- 1 (15-oz.) can great Northern beans, drained and rinsed
- 1 cup frozen white corn
Finishing Touch
- Freshly ground black pepper, to taste
- 1 tbsp. finely chopped fresh cilantro
Instructions
- Preheat and Cook Pasta: 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 according to package directions until al dente, about 8 to 10 minutes. Drain and set aside.
- Sauté Aromatics: In a large, high-sided ovenproof skillet over medium heat, heat olive oil. Add finely chopped onion and jalapeño and cook, stirring occasionally, until onions soften, about 7 minutes. Season with 1/2 teaspoon kosher salt. Add garlic, smoked paprika, and ground cumin, cooking and stirring until fragrant, about 1 more minute.
- Make Roux: Add unsalted butter to the skillet and cook, stirring, until melted and foamy. Sprinkle in all-purpose flour and cook, whisking frequently, until the flour is dissolved and toasty smelling, about 1 to 2 minutes.
- Form Cheese Sauce: Gradually whisk in the low-sodium chicken broth and heavy cream, whisking until smooth and no lumps remain. Bring the mixture to a low simmer and continue cooking, whisking occasionally, until slightly thickened, approximately 1 to 2 minutes. Reduce heat to medium-low and stir in 1 1/2 cups shredded Gouda and 1 1/2 cups shredded white cheddar, stirring until the cheese melts completely.
- Combine Ingredients: Fold shredded rotisserie chicken, rinsed great Northern beans, frozen white corn, and cooked pasta shells into the cheese sauce. Season with salt and freshly ground black pepper to taste. If the mixture seems dry, add additional chicken broth as needed. Sprinkle the remaining 1/2 cup each of Gouda and cheddar cheeses 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 and sprinkle finely chopped fresh cilantro over the top before serving to add a bright, fresh note.
Notes
- For a milder dish, remove seeds and membranes from jalapeño before chopping.
- If you don’t have a cast-iron skillet, use any large ovenproof skillet or baking dish.
- Feel free to substitute shredded rotisserie chicken with cooked chicken breast or thigh meat.
- Adjust cheese amounts to your preference for more or less cheesiness.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
Keywords: white chicken chili mac, cheesy chicken skillet, one-pan chicken dinner, white chili pasta, baked mac and cheese with chicken
