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
Scale
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.
