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White Chicken Chili Mac Skillet

White Chicken Chili Mac Skillet

This White Chicken Chili Mac Skillet combines comforting chili and mac and cheese for a cozy weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 520 kcal

Equipment

  • large pot
  • cast-iron skillet

Ingredients
  

Pasta and Chicken

  • 12 oz. medium pasta shells
  • 2 cups shredded rotisserie chicken
  • 1 15-oz. can great Northern beans drained and rinsed
  • 1 cup frozen white corn

Base Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 1 small yellow onion finely chopped
  • 1 jalapeño seeded if desired, finely chopped
  • 4 cloves garlic finely chopped
  • 1.5 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 6 Tbsp. unsalted butter
  • ¼ cup all-purpose flour (30 g.)
  • 1.5 cups low-sodium chicken broth (or more)
  • 1 cup heavy cream
  • 7 oz. Gouda shredded (about 2 cups), divided
  • 7 oz. white cheddar shredded (about 2 cups), divided

Seasoning

  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp. finely chopped fresh cilantro for garnish

Instructions
 

Cooking Steps

  • Preheat oven to 375°. In a large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain.
  • In a large ovenproof skillet over medium heat, heat oil. Cook onion and jalapeño until softened, about 7 minutes. Season with ½ tsp. salt. Add garlic, paprika, and cumin; cook until fragrant, about 1 minute.
  • Add butter, cook until melted and foamy. Add flour; whisk frequently until dissolved and toasty smelling, 1 to 2 minutes.
  • Add broth and cream, whisking until no lumps remain. Bring to a low simmer and cook, whisking occasionally, until slightly thickened, 1 to 2 minutes.
  • Reduce heat to medium-low, add 1 ½ cups Gouda and white cheddar, stirring until melted. Fold in chicken, beans, corn, and pasta; season with salt and pepper. Sprinkle remaining gouda and cheddar over.
  • Transfer skillet to oven and bake until golden brown on top and bubbly around the edges, 25 to 30 minutes. Top with cilantro.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat in a 350° oven until warmed through, or in a skillet over medium heat.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 40gProtein: 30gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 30mgIron: 10mg
Keyword chili mac, comfort food, easy dinner, one skillet meal, pasta, White Chicken Chili Mac Skillet
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