Southwestern White Chicken Chili Mac n' Cheese

Serving Size:  3-4


1 lb. Pappardelle’s Southwestern Blend
1 tablespoon extra virgin olive oil
1 onion, diced
3 cloves garlic, minced
2 teaspoons cayenne pepper
2 teaspoons chili powder
1 teaspoon crushed red pepper flakes
2 teaspoons cumin
1 tablespoon paprika
1 tablespoon oregano
1 small jalapeño, seeded & minced
1 green bell pepper, seeded & diced
1 whole rotisserie chicken, meat removed, diced
1 (15-oz.) can pinto beans, drained, rinsed
1 (15-oz.) can navy beans, drained, rinsed
1 cup frozen corn
1 (10-oz.) can original Rotel (tomatoes and green chilies), drained
1 (4-oz.) can fire-roasted green chilies, drained
6 cups chicken stock, more as needed
¼ cup sour cream
½ cup Monterey jack cheese, shredded
1 bunch cilantro, stems removed, roughly chopped
1 lime, sliced into wedges
1 bunch green onions, bulbs removed, thinly sliced
Salt & pepper, to taste


  1. Heat a large saucepot over medium-high heat. Drizzle with EVOO. Sauté onions and garlic until translucent, about 5 mins. Add cayenne, chili powder, cumin, paprika, and oregano and sauté until the spices are fragrant. Add jalapeño and bell pepper and sauté for 2 more mins.
  2. Add chicken, beans, corn, Rotel, and green chilies and sauté together until well combined. Add chicken stock and pasta. Bring to a boil, stirring occasionally. (If the mixture looks too dry, add a splash of water to thin it out.) Let mixture simmer until pasta is al dente, approximately 15-20 mins.
  3. Turn off heat. Season with salt & pepper. Stir in sour cream and cheese until fully combined. Garnish with cilantro, limes, and green onions. Serve and enjoy!.