If you’re on the hunt for a cozy, comforting one-pan meal that brings together creamy mac and cheese vibes with the bold flavors of white chicken chili, then you’re absolutely going to adore this White Chicken Chili Mac Skillet Recipe. I love this dish because it feels like a warm hug in a bowl – cheesy, packed with tender chicken, and with just the right hint of smoky spice. Plus, it’s all whipped up in one skillet, which means less mess and more love at the dinner table. Stick with me, and I’ll walk you through everything you need to make this fan-freaking-tastic meal that my family keeps begging for.

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Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks right in one skillet, cutting down on cleanup and making weeknights way easier.
Rich & Creamy with a Kick: The blend of smoked paprika and jalapeño adds a smoky warmth that perfectly balances the cheesy creaminess.
Family Favorite: This dish is a guaranteed crowd-pleaser – my family goes nuts for it every time.
Easy to Customize: Use whatever shredded cheese or beans you have on hand to make it your own.

A close-up view of a black pan filled with creamy pasta shells covered in an orange cheese sauce. The dish shows layers of tender pasta shells mixed with shredded chicken, all coated thickly by the rich sauce. Small green herbs are scattered on top, adding spots of color. A white spoon lifts a portion of the creamy pasta and chicken from the pan, with the sauce dripping off the edge. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - White Chicken Chili Mac Skillet, creamy chicken chili skillet, one-pan chicken chili pasta, cheesy chicken chili casserole, quick chicken chili dinner

Ingredients You’ll Need

The ingredients in this White Chicken Chili Mac Skillet Recipe come together to create layers of flavor and texture – from tender pasta shells soaking up cheesy sauce to smoky spices that keep every bite interesting. When shopping, look for fresh jalapeños and a good-quality rotisserie chicken to save time.

Flat lay of medium pasta shells, a small yellow onion whole, one green jalapeño pepper, four whole brown garlic cloves, a small pile of smoked paprika powder, a small heap of ground cumin powder, unsalted butter sticks, a small white bowl of all-purpose flour, a small white bowl of low-sodium chicken broth, a small white bowl of heavy cream, shredded Gouda cheese, shredded white cheddar cheese, two whole rotisserie chicken breasts, a small white bowl of great Northern beans, a small white bowl of frozen white corn, a small white bowl of kosher salt, a small heap of freshly ground black pepper, a few sprigs of fresh cilantro, a small white bowl of extra-virgin olive oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - White Chicken Chili Mac Skillet, creamy chicken chili skillet, one-pan chicken chili pasta, cheesy chicken chili casserole, quick chicken chili dinner

Kosher salt: Essential for seasoning both the pasta water and the skillet mixture perfectly.
Medium pasta shells: Their shape holds the creamy sauce so beautifully, but feel free to use any small pasta you love.
Extra-virgin olive oil: Adds depth when sautéing the aromatics, enhancing the base flavors.
Yellow onion: Finely chopped to melt down sweetly and build flavor without any crunch.
Jalapeño: Adds a subtle heat and a touch of brightness; remove seeds if you want it milder.
Garlic cloves: Freshly minced for that savory punch that every white chili needs.
Smoked paprika: Brings a delicious smoky note that makes this chili stand out from the crowd.
Ground cumin: A classic warming spice that deepens the chili’s flavor profile.
Unsalted butter: Used to create the silky roux that thickens the cheese sauce perfectly.
All-purpose flour: Combines with butter to build the base for a creamy, lump-free sauce.
Low-sodium chicken broth: The liquid backbone of the sauce; low sodium lets you control the saltiness.
Heavy cream: Adds richness and luxurious texture to the sauce.
Gouda & white cheddar: A blend of these shredded cheeses creates the ultimate cheesy melt and flavor combo.
Rotisserie chicken breasts: Shredded for convenience and moistness, perfect for an easy weeknight meal.
Great Northern beans: Drained and rinsed; they absorb the sauce and add hearty substance.
Frozen white corn: Adds sweet pops and lovely texture contrast.
Freshly ground black pepper: To season and brighten up the final dish.
Fresh cilantro: Finely chopped, sprinkled on top for a fresh, fragrant finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m a big fan of making this White Chicken Chili Mac Skillet Recipe my own by switching up ingredients based on what I have in the fridge or what flavors I’m craving. It’s pretty forgiving, so feel free to experiment and make it your own cozy masterpiece.

Use different cheeses: I once swapped the Gouda for Monterey Jack and it was just as amazing – the melty texture shines through with different varieties.
Spice it up: Adding a diced chipotle pepper in adobo sauce brought smoky heat that my family absolutely loved.
Vegetarian twist: Skip the chicken and add extra beans and roasted veggies like zucchini or bell peppers instead.
Make it lighter: Swap heavy cream for half-and-half or whole milk, but keep the butter amount to retain creaminess.

How to Make White Chicken Chili Mac Skillet Recipe

Step 1: Cook the Pasta to Al Dente Perfection

Start by boiling a big pot of salted water – this is key for flavorful pasta. Toss in your medium pasta shells and cook them until just al dente, usually about 8 to 10 minutes, depending on the package. Don’t overcook! You want the pasta to hold up when baked later in the skillet. Drain and set aside while you begin building the sauce.

Step 2: Sauté Aromatics and Spices for Depth

Heat olive oil over medium heat in a large, ovenproof skillet. Add finely chopped onion and jalapeño, cooking gently until the onions are soft and translucent, about 7 minutes. This slow softening releases their sweetness and warmth. Season with a pinch of salt here to bring out flavor. Then stir in fresh garlic, smoked paprika, and cumin – cook just another minute until you can smell those wonderful spices blooming.

Step 3: Create the Creamy Cheese Sauce Base

Drop in the butter and stir until melted and foamy. Next, sprinkle in the flour and whisk constantly for 1 to 2 minutes to form a roux—it should smell toasty but not burnt. Slowly pour in the chicken broth and cream while whisking to keep the sauce smooth. Bring it to a gentle simmer until it thickens slightly. Then, lower the heat and add the shredded Gouda and cheddar cheese in two batches, stirring until fully melted and wonderfully creamy.

Step 4: Fold in the Chicken, Beans, Corn, and Pasta

Stir in the shredded rotisserie chicken, rinsed beans, frozen corn, and the cooked pasta into the cheesy sauce. Season generously with salt and pepper to your taste. If the skillet looks a little dry, add extra chicken broth a splash at a time to loosen it up—you want everything to meld together but stay saucy. Finally, sprinkle the remaining shredded cheese evenly on top to create a golden crust in the oven.

Step 5: Bake to Bubble and Golden Brown Bliss

Pop your skillet into a preheated 375°F oven and bake for 25 to 30 minutes. You’ll know it’s done when the top is bubbling and beautifully golden brown around the edges. Let it cool just a few minutes before sprinkling fresh chopped cilantro on top to brighten those rich flavors. This little finishing touch is the secret that keeps me hooked every time.

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Pro Tips for Making White Chicken Chili Mac Skillet Recipe

Don’t Skip the Roux: Making sure the butter and flour cook together until toasty prevents a raw flour taste and gives your sauce a silky texture.
Shred Chicken Warm: I shred the rotisserie chicken while it’s still warm—that way the meat pulls apart easily and absorbs the sauce better.
Adjust Cheese Types: Mixing cheeses lets you balance meltability and flavor—experiment to find your favorite combo.
Avoid Dryness: If your skillet sauce looks too thick before baking, just stir in a splash of broth to loosen it—better safe than dry mac!

How to Serve White Chicken Chili Mac Skillet Recipe

A white plate holds a creamy pasta dish with shell-shaped pasta coated in a rich, orange sauce. The sauce has a smooth texture with some small yellow chunks mixed in, likely vegetables. Fresh green herb pieces are sprinkled on top, adding contrast. A silver fork rests on the right side of the plate. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - White Chicken Chili Mac Skillet, creamy chicken chili skillet, one-pan chicken chili pasta, cheesy chicken chili casserole, quick chicken chili dinner

Garnishes

I always add a handful of freshly chopped cilantro just before serving—it cuts through the richness with a fresh, herbal pop. Sometimes I’ll also dollop on a little sour cream or squeeze a wedge of lime on the side for a tangy contrast that my taste buds adore.

Side Dishes

This skillet dish is pretty filling on its own, but I love pairing it with a crisp green salad to add some brightness. A simple tossed salad with lime vinaigrette balances out the creamy richness nicely. Garlic bread is also a fantastic companion if you’re serving hungry crowd.

Creative Ways to Present

For special occasions, I’ve served this skillet family-style right in the pan, topped with extra fresh herbs and some sliced avocado on the side for a touch of luxury. Another time, I scooped it into individual ramekins and baked them for a fancy (yet homey) presentation that wowed my guests.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I like to let the dish cool completely before refrigerating to keep the cheese sauce nice and creamy when reheating.

Freezing

I have frozen this chili mac a couple of times with good results—just make sure to cool it fully, then package tightly in freezer-safe containers. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming leftovers gently on the stovetop over low heat with a splash of broth or cream to revive the sauce’s creamy texture. Microwaving works too, but add a little liquid and stir every 30 seconds for even heating.

FAQs

Can I make this White Chicken Chili Mac Skillet Recipe ahead of time?

Yes! You can prep the pasta and sauce separately a day in advance and then combine and bake right before serving. This saves time on busy nights without sacrificing flavor.
What if I don’t have rotisserie chicken on hand?

No worries—cooked chicken breasts or thighs from your fridge work just as well. You can poach or roast them quickly before shredding and adding to the skillet.
Can I make this recipe spicier?

Absolutely! Keep the jalapeño seeds, add diced chipotle peppers, or sprinkle in cayenne pepper while cooking for an extra kick tailored to your taste.
What can I substitute for the heavy cream?

You can use half-and-half or whole milk for a lighter sauce, but the texture will be less rich. If using milk, add it gradually and watch the sauce for thickening.
Is it okay to use other types of pasta?

Definitely. Small shapes like elbow macaroni, cavatappi, or even penne work well to hold the cheesy sauce, so feel free to use what you have.

Final Thoughts

This White Chicken Chili Mac Skillet Recipe has become a staple in my house because it nails that delicate balance between comfort food and bold flavor. Whether you’re cooking for your family on a chilly night or just craving something cheesy and satisfying, this dish steps up beautifully. I can’t wait for you to try it and hear what you think—trust me, once you make it, it’s going to be one of those “must-have” recipes you make again and again, just like I do.