Ingredients:

  • 1 lb boneless skinless chicken breast, diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 oz diced green chilies
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups low sodium chicken broth
  • 1 cup heavy cream
  • 2 cups elbow macaroni, uncooked
  • 15 oz cannellini beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup smoked gouda, shredded

Instructions:

  1. Heat the olive oil in a 12-inch oven-safe cast iron skillet over medium-high heat.
  2. Add the diced chicken and cook until the edges are golden brown, approximately 5–7 minutes.
  3. Stir in the diced onion and cook until softened and translucent.
  4. Add the minced garlic, green chilies, cumin, and oregano; stir constantly for 1 minute until fragrant.
  5. Pour in the chicken broth and heavy cream, stirring to scrape up any browned bits (fond) from the bottom of the pan.
  6. Stir in the uncooked macaroni.
  7. Bring the mixture to a gentle simmer, then reduce heat to low. Cover with a lid and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
  8. Fold in the cannellini beans and corn, stirring until heated through and the sauce has thickened.
  9. Taste and adjust salt and pepper as needed.
  10. Stir in the shredded sharp cheddar and smoked gouda until melted and creamy.