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Clean recipe · delish.com

White Chicken Chili Mac Skillet

Reach for this easy, rotisserie chicken weeknight skillet when the family can't decide between a savory, flavor-packed white chili or a creamy Gouda mac.

Original recipe: delish.com

Yield:
4 servings
Prep:
15 min
Cook:
0 sec
Total:
1 hr
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Ingredients

  1. Kosher salt
  2. 12 oz. medium pasta shells
  3. 1 tbsp. extra-virgin olive oil
  4. 1 small yellow onion, finely chopped
  5. 1 jalapeño, seeded if desired, finely chopped
  6. 4 garlic cloves, finely chopped
  7. 1 1/2 tsp. smoked paprika
  8. 1 tsp. ground cumin
  9. 6 tbsp. unsalted butter
  10. 1/4 c. (30 g.) all-purpose flour
  11. 1 1/2 c. (or more) low-sodium chicken broth
  12. 1 c. heavy cream
  13. 7 oz. Gouda, shredded (about 2 cups), divided
  14. 7 oz. white cheddar, shredded (about 2 cups), divided
  15. 2 rotisserie chicken breasts, shredded
  16. 1 (15-oz.) can great Northern beans, drained, rinsed
  17. 1 c. frozen white corn
  18. Freshly ground black pepper
  19. 1 tbsp. finely chopped fresh cilantro

Instructions

  1. Arrange a rack in center of oven; preheat to 375°. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions, 8 to 10 minutes. Drain.
  2. In a large, high-sided, cast-iron or other ovenproof skillet over medium heat, heat oil. Cook onion and jalapeño, stirring occasionally, until onions are softened, about 7 minutes; season with 1/2 tsp. salt. Add garlic, paprika, and cumin and cook, stirring, until fragrant, about 1 minute more.
  3. Add butter and cook, stirring, until melted and foamy. Add flour and cook, whisking frequently, until dissolved and toasty smelling, 1 to 2 minutes.
  4. 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 and add 1 1/2 cups Gouda and 1 1/2 cups cheddar, stirring until melted. Fold in chicken, beans, corn, and pasta; season with salt and pepper. If skillet seems dry, add more broth, if needed. Sprinkle remaining 1/2 cup gouda and 1/2 cup cheddar over.
  5. Transfer skillet to oven and bake chili until golden brown on top and bubbly around the edges, 25 to 30 minutes. Top with cilantro.