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- 1 pound rotini pasta: This fun pasta shape holds the creamy sauce well. - 2 cups cooked chicken (shredded): I like using rotisserie chicken for added flavor. - 1 can (15 oz) white beans: Great northern or cannellini work best. Rinse them well! - 1 can (4 oz) diced green chilies: These add a mild kick and depth. - 1 small onion, finely chopped: It brings sweetness when cooked. - 2 cloves garlic, minced: Garlic adds a strong flavor that makes the dish pop. - 4 cups low-sodium chicken broth: This is the base for the creamy sauce. - 1 cup heavy cream: It makes the dish rich and smooth. - 1 tablespoon olive oil: This helps sauté the onion and garlic. - 1 teaspoon ground cumin: Cumin gives a warm, earthy taste. - 1 teaspoon chili powder: It adds a slight heat and depth. - Freshly ground salt and pepper to taste: Adjust these to suit your liking. - 1 cup shredded Monterey Jack cheese: This cheese melts beautifully into the dish. - Fresh cilantro, chopped: Use it as a garnish for a fresh touch. These ingredients come together to create a comforting dish. Each one serves a purpose, adding to the flavor and texture. As you gather these items, think about how they will mix and meld together in your pot. Enjoy the process! {{ingredient_image_2}} To start, bring a large pot of salted water to a rolling boil. The salt adds flavor and helps the pasta cook evenly. Once boiling, add the 1 pound of rotini pasta. Cook it according to the package instructions until it’s al dente, which means it should be firm but not hard. This usually takes 8 to 10 minutes. After cooking, drain the pasta in a colander and set it aside. To achieve the perfect al dente texture, remember to taste the pasta a minute or two before the suggested cooking time. It should have a slight bite when you chew it. In the same pot, lower the heat to medium. Add 1 tablespoon of olive oil and let it warm until it shimmers. Next, toss in the finely chopped onion. Sauté the onion for about 3 to 4 minutes, stirring often, until it becomes translucent and fragrant. Then, add 2 cloves of minced garlic, along with 1 teaspoon of ground cumin and 1 teaspoon of chili powder. Stir continuously for about a minute. This step is key! It lets the spices bloom, which brings out their full flavor. Now, slowly pour in 4 cups of low-sodium chicken broth. Stir well and bring the mixture to a gentle simmer. Then, add 2 cups of shredded chicken, 1 can of drained white beans, and 1 can of diced green chilies. Mix everything together until well combined. After that, lower the heat to low. Introduce 1 cup of heavy cream to the pot, stirring gently until fully blended. Allow the dish to warm for about 3 to 4 minutes, but make sure it doesn’t boil. Carefully fold the cooked rotini into the creamy mixture. Stir until the pasta is evenly coated with the chili sauce. Taste and adjust the seasoning by adding salt and freshly ground pepper to your liking. Finally, remove the pot from heat. Mix in 1 cup of shredded Monterey Jack cheese. Stir until the cheese melts completely, creating a rich and creamy texture. Dish out your creamy chili mac into bowls. For a vibrant touch, garnish each serving with fresh chopped cilantro. Enjoy your creation! - Cooking pasta to perfection: Start with a large pot of salted water. Bring it to a rolling boil. Add your rotini pasta and cook until al dente. This usually takes 8-10 minutes. After cooking, drain it right away to stop the cooking process. This will keep your pasta firm and not mushy. - Ensuring cream doesn’t curdle: Add the heavy cream on low heat. Stir it gently into the pot. Be careful not to let it boil. Boiling can cause the cream to curdle. Keep the heat low and mix well until creamy. - Suggesting additional spices or ingredients: Want to kick it up a notch? Add more chili powder or a dash of cayenne for heat. You can also toss in some cumin seeds for a deeper flavor. Fresh lime juice can add a zesty touch too! - Optional garnishes for presentation: Serve your chili mac with fresh cilantro on top. You could also add a dollop of sour cream for creaminess. A sprinkle of extra cheese adds a nice touch too. For a burst of freshness, try lime wedges on the side. Pro Tips Use Rotisserie Chicken: For a quick and flavorful base, using rotisserie chicken saves time and enhances the dish's overall taste. Adjust Spice Level: Feel free to add more chili powder or a pinch of cayenne pepper if you prefer a spicier chili mac. Cheese Variations: Swap the Monterey Jack cheese for Pepper Jack or even cheddar for a different flavor profile. Garnish Creatively: Try adding diced avocado or a dollop of sour cream for extra creaminess and a fresh touch. {{image_4}} You can change the protein in this dish easily. Instead of chicken, try using turkey. Ground turkey works well and keeps the dish lean. If you want something different, use shredded beef or pork. You can even use tofu for a fun twist. Each swap adds a unique taste to your chili mac. To make a meatless version, skip the chicken entirely. Add more beans for protein. Black beans or pinto beans are great choices. You can also add some veggies, like bell peppers or zucchini. This keeps the dish filling and delicious. You won’t miss the meat at all! Explore different chili or bean styles to liven up your dish. You can use kidney beans for a bolder flavor. Try adding different types of chili peppers for heat. Chipotle peppers add a nice smokiness. For a creamier texture, mix in some cream cheese. Each variation gives you a new way to enjoy this tasty meal! To keep your white chicken chili mac fresh, choose an airtight container. Glass or plastic containers work well. Store in the fridge for up to three days. If you want to keep it longer, place it in the freezer. It can stay good for up to three months. Just remember to label your container with the date. To reheat your chili mac, use the stovetop for the best results. Pour it into a pot over low heat. Stir often to keep it creamy. If it seems too thick, add a splash of chicken broth or cream. You can also use the microwave. Heat in short bursts, stirring in between. This way, you keep the creamy goodness intact. Enjoy your meal warm! You can use several options if you need a substitute for heavy cream. Here are some great choices: - Coconut milk: This adds a nice creaminess and flavor. - Almond milk with cornstarch: Mix 1 cup of almond milk with 2 tablespoons of cornstarch. - Cashew cream: Blend soaked cashews with water until smooth for a rich alternative. - Greek yogurt: Use plain Greek yogurt for a thicker texture, but mix it with a bit of water. - Silken tofu: Blend silken tofu with a little water for a creamy base. These options work well for dairy-free diets and keep your dish creamy. Yes, you can make this dish ahead of time. Here’s how to do it: - Cook and cool: Make the chili mac, then let it cool completely. - Store: Place it in an airtight container in the fridge for up to 3 days. - Reheat: When ready to serve, reheat it on low heat. Add a splash of broth or cream to keep it creamy. Making it in advance can save you time and make dinner easier. If you want to add heat, here are some simple ways: - Add more chili powder: Increase the amount to your liking. - Use fresh jalapeños: Chop them up and stir them in for a fresh kick. - Hot sauce: Drizzle your favorite hot sauce on top just before serving. - Cayenne pepper: Sprinkle a little in while cooking for a strong heat. These tips let you customize the spice level to suit your taste. This article shared easy steps to cook a delicious pasta dish. We covered key ingredients, including pasta, beans, and spices. Then, I provided clear instructions for cooking, combining, and finishing your meal. You learned helpful tips for great results and ways to modify the recipe for your taste. Enjoy experimenting with flavors and variations! Keep practicing these techniques, and you'll create great meals every time. Happy cooking!

Creamy White Chicken Chili Mac

A delicious and creamy pasta dish featuring 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, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste freshly ground salt and pepper
  • 1 cup shredded Monterey Jack cheese
  • for garnish fresh cilantro, chopped

Instructions
 

  • Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the rotini pasta and cook according to the package instructions until it’s al dente. After cooking, drain the pasta and set it aside.
  • In the same pot, lower the heat to medium and add olive oil. Once the oil is shimmering, add the finely chopped onion. Sauté the onion for about 3-4 minutes, or until it becomes translucent and fragrant.
  • Next, add the minced garlic, followed by the ground cumin and chili powder. Stir continuously for about a minute, allowing the spices to release their aromas.
  • Slowly pour in the chicken broth, bringing the mixture to a gentle simmer. Incorporate the shredded chicken, rinsed white beans, and diced green chilies. Stir everything together until well combined.
  • Lower the heat to low and introduce the heavy cream to the pot, stirring gently until fully integrated. Allow the dish to warm for about 3-4 minutes, ensuring it doesn’t come to a boil.
  • Carefully fold the cooked rotini pasta into the mixture, stirring until the pasta is evenly coated with the creamy chili sauce. Adjust seasoning by adding salt and freshly ground pepper to taste.
  • Remove the pot from heat and mix in the shredded Monterey Jack cheese. Stir until the cheese melts completely, creating a rich and creamy texture.
  • Dish out the creamy chili mac into bowls, garnishing each serving with a sprinkling of fresh chopped cilantro for a vibrant touch and added flavor.

Notes

Serve in deep bowls with a drizzle of extra heavy cream on top and a wedge of lime for a zesty contrast.
Keyword chicken, chili, creamy, pasta