Description
This White Chicken Chili Mac Skillet combines the comforting flavors of creamy Gouda mac and cheese with a savory white chicken chili twist. Made with tender rotisserie chicken, great Northern beans, smoky spices, and a rich cheese sauce, it’s a flavorful, hearty one-pan meal perfect for weeknights.
Ingredients
Scale
Pasta & Seasonings
- Kosher salt, to taste
- 12 oz. medium pasta shells
- 1 tsp. ground cumin
- 1 1/2 tsp. smoked paprika
- Freshly ground black pepper, to taste
Vegetables & Aromatics
- 1 small yellow onion, finely chopped
- 1 jalapeño, seeded if desired, finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp. finely chopped fresh cilantro, for garnish
Dairy & Cheese
- 1 tbsp. extra-virgin olive oil
- 6 tbsp. unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 1 1/2 cups low-sodium chicken broth, plus more if needed
- 1 cup heavy cream
- 7 oz. Gouda, shredded (about 2 cups), divided
- 7 oz. white cheddar, shredded (about 2 cups), divided
Protein & Beans
- 2 rotisserie chicken breasts, shredded
- 1 (15-oz.) can great Northern beans, drained and rinsed
Other
- 1 cup frozen white corn
Instructions
- Prepare Pasta: Arrange oven rack in the center and preheat oven to 375°F. Boil salted water in a large pot and cook pasta shells until al dente, about 8 to 10 minutes, stirring occasionally. Drain and set aside.
- Sauté Aromatics: In a large, high-sided ovenproof skillet over medium heat, warm olive oil. Add finely chopped onion and jalapeño, cooking until onions soften, about 7 minutes. Season with 1/2 teaspoon kosher salt. Add garlic, smoked paprika, and ground cumin; cook, stirring until fragrant about 1 minute.
- Make Roux: Add butter to the skillet and cook, stirring until melted and foamy. Sprinkle flour over the mixture and cook, whisking frequently, until it dissolves and develops a toasty aroma, 1 to 2 minutes.
- Create Cheese Sauce: Slowly whisk in chicken broth and heavy cream until smooth with no lumps. Bring to a gentle simmer and cook, whisking occasionally, until the sauce slightly thickens, about 1 to 2 minutes.
- Add Cheese: 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 creamy.
- Combine Ingredients: Fold in shredded rotisserie chicken, drained beans, frozen corn, and cooked pasta into the cheese sauce. Season with kosher salt and freshly ground black pepper. Add extra broth if the mixture seems too dry.
- Top and Bake: Sprinkle remaining 1/2 cup Gouda and 1/2 cup cheddar evenly over the top. Transfer the skillet to the preheated oven and bake until the top is golden brown and the edges bubble, about 25 to 30 minutes.
- Garnish and Serve: Remove skillet from oven, sprinkle with chopped fresh cilantro, and serve warm for a hearty, comforting meal.
Notes
- This easy rotisserie chicken skillet is perfect for weeknights when you crave both rich white chili flavors and creamy mac and cheese.
- If you prefer a milder dish, remove the jalapeño seeds before chopping.
- Use an ovenproof skillet like cast iron to safely transfer from stovetop to oven.
- Adjust the amount of chicken broth to achieve your desired sauce consistency.
- Feel free to substitute the cheeses with your preferred melting varieties if needed.
Nutrition
- Serving Size: 1/5 of recipe (approximate)
- 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
