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- 1 pound rotini pasta - 2 cups cooked chicken, shredded - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies To make White Chicken Chili Mac, you need a few key ingredients. The rotini pasta gives it a fun shape that holds sauce well. I love using shredded chicken for a hearty touch. White beans add creaminess and protein, while diced green chilies bring a nice kick. - 1 cup shredded Monterey Jack cheese - Fresh cilantro, chopped When serving, I recommend adding shredded Monterey Jack cheese. It melts beautifully and adds a rich flavor. Fresh cilantro brightens the dish and adds color, making it look as good as it tastes. - 1 tablespoon olive oil - 4 cups chicken broth - 1 cup heavy cream - Spices: 1 teaspoon ground cumin and 1 teaspoon chili powder In addition to the main ingredients, you need some cooking staples. Olive oil is perfect for sautéing. Chicken broth adds depth and flavor to the dish. Heavy cream creates that creamy texture we all love. Cumin and chili powder are essential for that warm, spicy flavor. {{ingredient_image_1}} First, fill a large pot with water and add salt. Bring the water to a boil. Once it is boiling, add 1 pound of rotini pasta. Cook the pasta until it is al dente, about 8 to 10 minutes. After cooking, drain the pasta and set it aside. Next, use the same pot and heat 1 tablespoon of olive oil over medium heat. Add a small onion, finely chopped. Sauté the onion until it becomes translucent, about 3 to 4 minutes. Then, stir in 2 cloves of minced garlic, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Cook this mixture for about 1 minute until the spices smell nice and fragrant. Now, pour in 4 cups of chicken broth and bring it to a simmer. Add in 2 cups of cooked, shredded chicken, 1 can of drained white beans, and 1 can of diced green chilies. Stir everything together well. Lower the heat and mix in 1 cup of heavy cream. Let it warm through for about 3 to 4 minutes. Finally, add the cooked rotini pasta back into the pot and stir until it is well mixed. Season with salt and pepper to taste. Remove from heat and stir in 1 cup of shredded Monterey Jack cheese until it melts. Your creamy dish is ready to enjoy! To make your White Chicken Chili Mac shine, focus on the pasta first. Cook the rotini until it is al dente, which means it should have a slight bite. This texture holds up well when mixed with the other ingredients. After cooking, drain it and set it aside to keep it from overcooking. Next, keep the cream from separating. When you add the heavy cream, do so over low heat. Stir gently and watch the temperature. If it gets too hot, the cream can split, ruining your dish. To boost the flavor, think about adding spices. Smoked paprika or cayenne can add warmth. A pinch of oregano or thyme can also bring out the flavors of the chicken and beans. You can also switch up the cheese. Try pepper jack for some heat or a sharp cheddar for a bolder flavor. Each cheese offers a unique texture and flavor, enhancing your dish. Garnishing makes a big difference. Top your chili mac with fresh cilantro for a pop of green. You can also add a sprinkle of cheese right before serving. This adds flavor and makes the dish look inviting. Serve in colorful bowls to make the meal more appealing. Pro Tips Use Rotini for Texture: The twists and turns of rotini pasta hold onto the creamy sauce and chunks of chicken beautifully, providing a satisfying bite in every spoonful. Make it Spicier: If you enjoy a kick, consider adding some diced jalapeños or a splash of your favorite hot sauce when simmering the broth for an extra layer of heat. Substitute for a Lighter Option: For a lighter version, you can swap the heavy cream with half-and-half or a plant-based cream alternative, which still yields a creamy texture. Garnish Creatively: Fresh cilantro adds a burst of flavor, but feel free to mix it up with avocado slices, lime wedges, or even a sprinkle of tortilla strips for added crunch. {{image_2}} You can change the proteins in this dish. Ground turkey works well. If you want a vegetarian option, use beans instead of chicken. Great northern or cannellini beans add good texture. You can also switch up the pasta. While rotini is perfect, you can try elbow macaroni or even gluten-free pasta. Just cook according to package instructions. To make this dish vegetarian, swap chicken broth with vegetable broth. You can add extra beans for protein. Use coconut cream instead of heavy cream for a lighter option. If you like spice, add more chili powder. You can also use jalapeños for extra heat. For less spice, use mild green chilies or skip them altogether. White Chicken Chili Mac pairs great with a fresh salad. A simple green salad adds crunch. You can also serve it with cornbread for a cozy meal. For a fun twist, add tortilla chips on top. They add a nice crunch and flavor. You can garnish with extra cilantro for a fresh touch. To keep your White Chicken Chili Mac fresh, store it in an airtight container. This helps prevent drying out. Place it in the fridge within two hours of cooking. It stays good for about 3 to 4 days. Label the container with the date, so you know when it was made. When it’s time to enjoy your leftovers, you have a few options. The best way is to reheat it on the stove. Pour the chili mac into a pot over low heat. Stir it often to warm it evenly. If it looks thick, add a splash of chicken broth or cream to bring back its creamy texture. You can also use a microwave. Heat it in a bowl, covered with a damp paper towel. Stir halfway through to ensure it heats evenly. Yes, you can freeze White Chicken Chili Mac! It freezes well. Let it cool completely before packing it. Use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to avoid freezer burn. It can be frozen for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat as mentioned above. Enjoy the flavors again! Yes, you can make White Chicken Chili Mac in advance. This dish holds up well when stored. To store it, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. When you're ready to eat, reheat it gently on the stove. Add a splash of chicken broth to keep it creamy. If you want a lighter option, try using half-and-half. You can also use coconut milk for a dairy-free choice. Another option is Greek yogurt; just stir it in at the end to avoid curdling. Each substitute will give a different taste and texture, so choose what suits your needs. Leftovers of White Chicken Chili Mac last about three days in the fridge. Always store it in a tightly sealed container. If it starts to smell or look off, it's best to throw it away. Always check for any signs of spoilage before eating. This article covered how to make a tasty White Chicken Chili Mac. We explored each ingredient and the steps to cook it perfectly. You learned tips for storing leftovers and how to make the dish your own. In the end, this recipe is fun and versatile. With simple swaps, you can cater to different tastes. Enjoy making this comforting meal and share it with others. Your kitchen will smell amazing, and your family will love it!

Creamy White Chicken Chili Mac

A comforting and creamy pasta dish with chicken, white beans, and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 pound rotini pasta
  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) white beans (great northern or cannellini), drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded Monterey Jack cheese
  • to taste fresh cilantro, chopped (for garnish)

Instructions
 

  • In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.
  • In the same pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic, ground cumin, and chili powder, cooking for an additional minute until fragrant.
  • Pour in the chicken broth and bring to a simmer. Add the shredded chicken, white beans, and diced green chilies, stirring to combine.
  • Reduce the heat to low and stir in the heavy cream, mixing well until combined. Let it warm through for about 3-4 minutes.
  • Add the cooked rotini pasta to the pot and stir until everything is thoroughly combined. Season with salt and pepper to taste.
  • Remove from heat and stir in the shredded Monterey Jack cheese until melted and creamy.
  • Serve hot, garnished with fresh chopped cilantro for a pop of color and flavor.

Notes

Garnish with fresh cilantro for added flavor.
Keyword chicken, chili, creamy, pasta