Description

This White Chicken Chili Mac Skillet combines the comforting creaminess of mac and cheese with the bold flavors of white chicken chili. Featuring shredded rotisserie chicken, tender pasta shells, white beans, sweet corn, and a rich blend of Gouda and white cheddar cheeses, this one-pan dish is baked to bubbly, golden perfection for a satisfying weeknight meal.

Ingredients

Scale

Dry Ingredients

12 oz. medium pasta shells
1 1/4 tsp. kosher salt, divided
1 1/2 tsp. smoked paprika
1 tsp. ground cumin
1/4 cup (30 g) all-purpose flour
1 (15-oz.) can great Northern beans, drained and rinsed
1 cup frozen white corn

Produce

1 small yellow onion, finely chopped
1 jalapeño, seeded if desired, finely chopped
4 garlic cloves, finely chopped
1 tbsp. finely chopped fresh cilantro

Dairy

6 tbsp. unsalted butter
1 cup heavy cream
7 oz. Gouda, shredded (about 2 cups), divided
7 oz. white cheddar, shredded (about 2 cups), divided

Meat

2 rotisserie chicken breasts, shredded

Other

1 tbsp. extra-virgin olive oil
1 1/2 cups (or more) low-sodium chicken broth
Freshly ground black pepper, to taste

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Instructions

Preheat Oven 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 the 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 the olive oil. Add the finely chopped onion and jalapeño and cook, stirring occasionally, until the onions soften, about 7 minutes. Season with 1/2 teaspoon kosher salt. Add the garlic, smoked paprika, and ground cumin; cook, stirring, until fragrant, about 1 minute.
Make Roux: Add the butter to the skillet and cook, stirring, until melted and foamy. Whisk in the all-purpose flour and cook, whisking frequently, until the mixture is toasty smelling and dissolved, about 1 to 2 minutes.
Prepare Cheese Sauce: Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain. Bring the sauce to a low simmer and cook, whisking occasionally, until slightly thickened, about 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 until melted and smooth.
Combine Ingredients: Fold in the shredded rotisserie chicken, drained beans, frozen corn, and cooked pasta shells. Taste and season with additional salt and freshly ground black pepper as needed. If the mixture seems dry, add more chicken broth to reach desired creaminess.
Top and Bake: Sprinkle the remaining 1/2 cup Gouda and 1/2 cup white cheddar evenly over the top of the skillet mixture. Transfer the skillet to the preheated oven and bake until the cheese topping is golden brown and bubbly around the edges, about 25 to 30 minutes.
Garnish and Serve: Remove from oven and top with freshly chopped cilantro before serving. Serve hot for a rich and comforting meal.

Notes

This recipe is perfect for a quick weeknight dinner using leftover or store-bought rotisserie chicken.
Adjust the jalapeño seeds according to your heat preference to control spiciness.
If you prefer a smoother sauce, you can blend the beans before adding them.
Adding extra chicken broth during cooking can keep the mac and chili from drying out.
Use a large oven-safe skillet such as cast iron to ensure even cooking and easy transfer to the oven.

Nutrition

Serving Size: 1 serving (approximately 1/5 of recipe)
Calories: 1502
Sugar: 9 g
Sodium: 1595 mg
Fat: 82 g
Saturated Fat: 47 g
Unsaturated Fat: 34 g
Trans Fat: 1 g
Carbohydrates: 99 g
Fiber: 11 g
Protein: 82 g
Cholesterol: 330 mg