If you’re craving a comforting yet exciting meal that feels like a warm hug in every bite, then you are going to fall head over heels for this Cheesy White Chicken Chili Mac Recipe. This dish brings together creamy cheese, tender shredded chicken, and flavorful white chili spices all mingling with perfectly cooked pasta. It’s the kind of recipe that’s both cozy and vibrant, perfect for weeknights when you want something satisfying but a little different from the usual. Plus, it’s packed with layers of smoky, spicy, and rich flavors that dance on your palate and leave you happily full.
Ingredients You’ll Need
This recipe calls for a handful of straightforward ingredients that are easy to find and each plays a key role in building the dish’s signature taste and creamy texture. From the smoky paprika to the rich cheeses and tender chicken, every component contributes its unique magic.
- 12 oz medium pasta shells: These hold the sauce beautifully and offer a fun texture that’s perfect for scooping up the chili.
- Kosher salt: Enhances all the flavors without overpowering.
- 4 garlic cloves, freshly minced: Adds warm and aromatic depth.
- 1.5 tsp smoked paprika: Gives the chili a subtle smokiness and rich color.
- 1 tbsp extra-virgin olive oil: Great for sautéing and adds a fruity undertone.
- 1 tsp ground cumin: Brings earthy, nutty notes essential to white chili.
- 1 cup heavy cream: Makes the sauce ultra creamy and indulgent.
- 6 tbsp unsalted butter: Adds that silky smooth finish and richness.
- 1.5 cups chicken broth: Keeps the dish moist and flavorful without heaviness.
- 1 small yellow onion, diced: Offers slight sweetness and texture.
- 1/4 cup all-purpose flour: Thickens the sauce to the perfect consistency.
- 1 jalapeño, seeded and minced: Provides a gentle heat—adjust it to your liking.
- 7 oz Gouda cheese, shredded: Delivers a smoky, melty component.
- Black pepper to taste: Adds subtle spice that balances the creaminess.
- 2 rotisserie chicken breasts, shredded: Pre-cooked and tender for quick assembly.
- 1 cup frozen white corn: Adds a pop of sweetness and color contrast.
- 15 oz great Northern beans, drained and rinsed: Boosts protein and gives wonderful creaminess.
- 7 oz white cheddar cheese, shredded: Offers a sharp, tangy bite that brightens the dish.
- 1 tbsp fresh cilantro, chopped (optional): Adds fresh herbal brightness that balances richness.
How to Make Cheesy White Chicken Chili Mac Recipe
Step 1: Prepare the Pasta
Start by bringing a large pot of salted water to a boil. Add the medium pasta shells and cook according to the package instructions until al dente. Drain and set aside while you prepare the chili base. Perfectly cooked pasta is the backbone of this dish, making sure it’s just tender keeps your mac from turning mushy once combined with the sauce.
Step 2: Sauté Aromatics and Spices
In a large skillet or Dutch oven, heat the olive oil over medium heat. Toss in the diced onion, minced garlic, and jalapeño. Sauté these until they soften and release their fragrant aroma, about 3-4 minutes. Stir in the smoked paprika and ground cumin, letting them toast gently to unlock their rich, smoky notes. This step creates the flavorful foundation for the chili mac.
Step 3: Create the Creamy Sauce Base
Push the sautéed vegetables to the side and melt the butter in the pan. Once melted, sprinkle in the all-purpose flour and whisk constantly for about 1-2 minutes to cook out any raw flour taste. Gradually pour in the chicken broth and heavy cream, whisking to prevent lumps. Continue to simmer until the sauce thickens beautifully and starts to coat the back of your spoon.
Step 4: Add Cheese and Chicken
Lower the heat and stir in the shredded Gouda and white cheddar cheeses, mixing until they melt into a luscious, velvety sauce. Then fold in the shredded rotisserie chicken, drained beans, and frozen corn. The heat of the sauce will gently warm these ingredients through while infusing every bite with cheesy, comforting goodness.
Step 5: Combine with Pasta and Season
Finally, stir the cooked pasta shells into the sauce, coating them thoroughly. Taste and season with kosher salt and black pepper to your preference. If you feel like it, toss in the fresh chopped cilantro to add a pop of color and fresh flavor that plays beautifully against the creamy, cheesy base.
How to Serve Cheesy White Chicken Chili Mac Recipe
Garnishes
To elevate your serving, consider topping each bowl with a sprinkle of extra shredded cheese, a dollop of sour cream, or a handful of freshly chopped cilantro. A squeeze of lime juice can also brighten the flavors wonderfully, adding that zesty lift that complements the smoky chili essence perfectly.
Side Dishes
This dish is hearty on its own, but if you want to round out the meal, simple green salads or roasted vegetables pair beautifully. Crisp veggies like a cucumber and tomato salad or some charred asparagus bring lightness and balance that refresh your palate between bites of the rich chili mac.
Creative Ways to Present
Try serving the Cheesy White Chicken Chili Mac Recipe in individual cast iron skillets or ramekins for a rustic, cozy presentation that holds heat well and looks inviting on the table. You can also turn it into a loaded casserole topped with extra cheese and baked until bubbly for a fun twist on family dinners.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cheesy White Chicken Chili Mac Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days and makes for an excellent next-day lunch or dinner with minimal effort involved.
Freezing
To freeze, portion the chili mac into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating. Avoid freezing if you want to maintain the freshest cheese texture, but it is definitely a convenient option.
Reheating
Reheat your leftovers gently on the stove over low heat, stirring occasionally and adding a splash of broth or cream if it feels too thick. This will help restore the creamy consistency and keep the flavors vibrant and luscious, just like the first time you made it.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While medium shells or orecchiette work great for holding the sauce, you can swap in elbow macaroni, penne, or even rotini—just be mindful of cooking times to keep it al dente.
Is this recipe very spicy?
The heat level is mild to moderate thanks to the jalapeño. You can control it by removing the seeds to reduce spice or adding more if you love a kick. The creamy cheese also balances out heat nicely.
Can I make this vegetarian?
You can skip the rotisserie chicken and add extra beans or hearty vegetables like mushrooms and zucchini. Using vegetable broth instead of chicken broth keeps the flavor depth while keeping it veggie-friendly.
What type of cheese works best?
The combination of Gouda and white cheddar gives this dish a perfect balance of smoky and sharp flavors. Feel free to use your favorite melting cheeses, but avoid overly strong ones that might overpower the dish.
Can I prepare this recipe ahead of time?
You can prep most of the components ahead, including cooking the pasta and shredding the chicken. Assemble and reheat when ready, which makes this a fantastic meal for busy weeknights or casual entertaining.
Final Thoughts
If you’re looking to add a new favorite to your comfort food repertoire, you really can’t go wrong with this Cheesy White Chicken Chili Mac Recipe. It’s a delicious marriage of creamy, cheesy goodness and subtle chili spice that’s easy to pull together but feels like a special treat. Grab your ingredients, get cooking, and enjoy every satisfying bite with friends or family. It’s sure to become a dish you want to make again and again!
Print
Cheesy White Chicken Chili Mac Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Cheesy White Chicken Chili Mac is a comforting and creamy one-pot meal that combines tender rotisserie chicken, smoky spices, tender pasta shells, and a blend of Gouda and white cheddar cheeses. This hearty dish features the perfect balance of spicy jalapeño, savory beans, and sweet corn, all enveloped in a rich, creamy sauce made with butter, cream, and chicken broth. It’s an ideal weeknight dinner that’s ready in just 45 minutes and serves 4 people.
Ingredients
Pasta & Beans
- 12 oz medium pasta shells (such as medium shells or orecchiette)
- 1 tbsp kosher salt (for pasta water)
- 15 oz great Northern beans (drained and rinsed)
- 1 cup frozen white corn
Vegetables & Aromatics
- 4 garlic cloves (freshly minced)
- 1 small yellow onion (diced into 1/4-inch pieces)
- 1 jalapeño (seeded and minced for less heat, or leave seeds for spice)
- 1 tbsp fresh cilantro (chopped, optional but recommended for brightness)
Spices & Seasonings
- 1.5 tsp smoked paprika
- 1 tsp ground cumin
- Black pepper to taste
Dairy & Fat
- 6 tbsp unsalted butter (Kerrygold recommended)
- 1 cup heavy cream
- 7 oz Gouda cheese (shredded, about 1.75 cups)
- 7 oz white cheddar cheese (shredded, about 1.75 cups)
Other
- 1.5 cups chicken broth (low-sodium preferred)
- 1/4 cup all-purpose flour (King Arthur recommended)
- 1 tbsp extra-virgin olive oil (or neutral oil like canola)
- 2 rotisserie chicken breasts (shredded or cut into bite-sized pieces)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the medium pasta shells and cook according to package instructions until al dente. Drain the pasta and set aside.
- Sauté Aromatics and Spices: In a large skillet or saucepan, heat the extra-virgin olive oil over medium heat. Add the diced onion, minced garlic, and jalapeño. Cook until the onion is translucent and fragrant, about 3-4 minutes. Stir in the smoked paprika and ground cumin and cook for another minute to bloom the spices.
- Make the Roux: Add the unsalted butter to the skillet and let it melt. Sprinkle the all-purpose flour over the butter and whisk continuously to create a roux. Cook the roux for 2-3 minutes until it turns a light golden color, ensuring the flour is cooked well to avoid a raw taste.
- Add Liquids: Slowly pour in the chicken broth while whisking continuously to avoid lumps. Then add the heavy cream. Continue to cook and stir until the sauce thickens and becomes creamy, about 5 minutes.
- Add Chicken and Vegetables: Stir in the shredded rotisserie chicken, drained great Northern beans, and frozen white corn. Heat through, allowing the chicken to warm and the corn to soften, about 4-5 minutes. Season with black pepper to taste.
- Combine Cheese and Pasta: Reduce the heat to low and gradually stir in the shredded Gouda and white cheddar cheeses until melted and fully incorporated into the sauce. Add the cooked pasta shells to the skillet and toss gently to coat the pasta evenly in the cheesy chili mixture.
- Finish and Garnish: Taste and adjust seasoning if necessary. Sprinkle the chopped fresh cilantro over the top for brightness just before serving.
Notes
- For extra heat, leave the jalapeño seeds in or add a dash of cayenne pepper.
- You can substitute rotisserie chicken with cooked shredded chicken breast if preferred.
- Use low-sodium chicken broth to better control the salt level.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- To make it less creamy, reduce the heavy cream amount or substitute with milk, though the texture will be less rich.
