If you love comfort food with a twist, you’re going to be obsessed with this White Chicken Chili Mac Skillet Recipe. It’s the perfect blend of creamy mac and cheese vibes mixed with the cozy spices and heartiness of a white chili. I absolutely love how this turns out each time — rich, cheesy, and packed with tender chicken and beans. Stick around, because I’m going to share exactly how to nail this skillet dinner that’ll have your family begging for seconds.

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Why You’ll Love This Recipe

Flavor Explosion: Creamy, cheesy, and slightly spicy – it’s a delicious mashup of mac and cheese and white chili that never gets old.
One-Pot Wonder: You cook pretty much everything in one skillet, which means less cleanup and more time to enjoy your meal.
Quick & Easy: Using rotisserie chicken makes prep a breeze and cuts down the cooking time drastically.
Crowd-Pleaser: Every time I bring this to a gathering or serve it at home, my family goes crazy for it.

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, White Chicken Chili Skillet, Creamy Chicken Chili Pasta, One-Pot Chicken Chili Mac, Easy White Chili Skillet

Ingredients You’ll Need

These ingredients work beautifully together to create a rich, spicy, and satisfying dish. Don’t skimp on the smoked paprika — it adds that fantastic depth. And if you grab a good quality Gouda, your cheese sauce will sing. I like to keep extra chicken broth handy in case I need to loosen things up while cooking.

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, White Chicken Chili Skillet, Creamy Chicken Chili Pasta, One-Pot Chicken Chili Mac, Easy White Chili Skillet

Kosher salt: Essential for seasoning throughout; don’t forget to taste as you go.
Medium pasta shells: Their shape holds the cheesy sauce perfectly, but penne or rotini also work.
Extra-virgin olive oil: For sautéing the aromatics; adds a mild fruitiness.
Small yellow onion: Finely chopped for sweetness and balance.
Jalapeño: Seeded if you want milder heat, finely chopped for a gentle kick.
Garlic cloves: Fresh, finely chopped to release that irresistible aroma.
Smoked paprika: My secret weapon for smoky, warm flavor.
Ground cumin: Adds that classic chili earthiness.
Unsalted butter: For making the roux; gives buttery richness without extra salt.
All-purpose flour: Helps thicken the sauce so it’s luscious and smooth.
Low-sodium chicken broth: Keeps the sauce flavorful without overpowering salt.
Heavy cream: Brings luxurious creaminess to your chili mac.
Gouda (shredded): A melty, slightly sweet cheese that pairs beautifully.
White cheddar (shredded): Sharp and creamy, helps balance the richness.
Rotisserie chicken breasts: Pre-cooked and shredded — a time-saving protein boost.
Great Northern beans: Rinsed and drained; adds fiber and hearty texture.
Frozen white corn: Sweet kernels that pop in every bite.
Freshly ground black pepper: For seasoning to taste at the end.
Fresh cilantro: Finely chopped, adds a bright, herbal finish when sprinkled on top.

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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 love making this recipe my own by switching up a few ingredients here and there. Feel free to get creative — this White Chicken Chili Mac Skillet Recipe is so flexible it’ll forgive you any tweaks you throw at it!

Spice Level: I sometimes leave the jalapeño seeds in when I want a fiery kick — just be careful if your family prefers mild flavors.
Cheese Swap: Tried it with Monterey Jack instead of white cheddar once, and it added a lovely creaminess without overpowering the dish.
Vegetarian Twist: Swap chicken for roasted cauliflower and add a few extra beans to bulk it up — still delicious but meat-free.
Make it Gluten-Free: Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend for the roux.

How to Make White Chicken Chili Mac Skillet Recipe

Step 1: Cook the Pasta Perfectly

Start by boiling a large pot of salted water and cooking your medium pasta shells until just al dente — usually about 8 to 10 minutes depending on your brand. I recommend stirring occasionally to keep the shells from sticking, then drain them thoroughly. You don’t want soggy pasta soaking in the sauce later!

Step 2: Sauté Your Aromatics

Heat up your skillet over medium heat and add the olive oil. Toss in the finely chopped onion and jalapeño, cooking until the onion softens and turns translucent, about 7 minutes. This slow sauté really builds flavor. Then add the garlic, smoked paprika, and cumin — stir these around for about a minute until fragrant. This step is where the magic starts!

Step 3: Make the Creamy Base

Next, drop in the butter and stir it until it’s melted and foamy. Slowly whisk in the flour and cook for 1 to 2 minutes to toast it lightly — this creates a roux that thickens your sauce. Gradually pour in the chicken broth and heavy cream while whisking, making sure no lumps form. Let it simmer gently to thicken; this part should take a couple of minutes.

Step 4: Add Cheeses, Chicken & Veggies

Reduce the heat to medium-low and stir in 1 1/2 cups each of Gouda and white cheddar until melted — this cheesy combo creates the signature rich flavor. Fold in your shredded rotisserie chicken, rinsed beans, frozen corn, and the drained pasta. Taste and add salt and pepper as needed. If the mixture looks too dry, add a bit more chicken broth — I learned this tip after my first try when the skillet felt too stiff.

Step 5: Bake for a Golden Finish

Sprinkle the remaining 1/2 cup of Gouda and cheddar evenly on top, then pop the whole skillet into a 375°F oven. Bake uncovered for 25 to 30 minutes until bubbly and beautifully golden on top. When it’s done, scatter fresh cilantro over the surface for that vibrant pop of color and freshness.

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Pro Tips for Making White Chicken Chili Mac Skillet Recipe

Salt in Layers: I season the onions as they cook and then again at the end — it helps each layer of flavor shine through without being overwhelming.
Cheese Choice Matters: Using a blend of Gouda and sharp white cheddar gives a balance of creaminess and bite, making the sauce perfectly complex.
Don’t Skip the Roux: Toasting the flour in butter before adding liquids prevents a raw flour taste and makes the sauce silky.
Adjust Consistency: If the skillet mixture looks dense before baking, a splash or two of broth loosens it so it bakes evenly and stays creamy.

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, White Chicken Chili Skillet, Creamy Chicken Chili Pasta, One-Pot Chicken Chili Mac, Easy White Chili Skillet

Garnishes

I always sprinkle fresh chopped cilantro on top just before serving — it brightens the whole dish and adds a lovely herbal freshness. If you like a little extra texture and heat, I sometimes add a dollop of sour cream or sliced avocado. A squeeze of lime juice can also lift the flavors beautifully.

Side Dishes

This skillet recipe is hearty enough to be a meal on its own, but I love pairing it with a simple green salad dressed in a light vinaigrette. Crusty bread or garlic breadsticks are perfect for sopping up every last bit of that cheesy sauce.

Creative Ways to Present

For special dinners, I serve this right in the skillet on the table — it looks rustic and inviting. Another fun idea is to spoon it into individual ramekins and broil them for a couple of minutes, making a golden crust on top each guest loves.

Make Ahead and Storage

Storing Leftovers

I store leftover chili mac in airtight containers and keep them refrigerated for up to 3 days. Before refrigerating, I let the dish cool to room temperature so the cheese sauce firms up just right without excess moisture.

Freezing

Freezing this recipe works surprisingly well! I portion it into freezer-safe containers, then thaw overnight in the fridge before reheating. Just be aware that the texture changes slightly, but it’s perfect for busy weeknights.

Reheating

I reheat leftovers gently in a skillet over low heat, adding a splash of chicken broth or cream to bring back the creamy texture. Microwaving works too but stirring a few times during heating helps avoid dry spots.

FAQs

Can I make this White Chicken Chili Mac Skillet Recipe without a skillet?

Absolutely! If you don’t have an ovenproof skillet, you can cook the stovetop parts in a regular pan and then transfer everything to a baking dish for the oven step. Just make sure your baking dish is oven-safe and similar in size so the cooking times stay accurate.
Is there an alternative to heavy cream?

You can substitute half-and-half or even whole milk, but keep in mind the sauce may be a bit thinner and less rich. To compensate, I recommend thickening the sauce a bit longer on the stove or adding a tiny bit more flour during the roux step.
How spicy is this dish, and can I adjust it?

The jalapeño adds a mild to medium heat depending on whether you keep the seeds. If you want less spice, definitely seed it or omit the jalapeño altogether. You can also add a teaspoon of mild chili powder for subtle warmth without overwhelming heat.
Can I use fresh chicken instead of rotisserie?

Yes! You can cook chicken breasts or thighs ahead of time, shred them, and use them in the recipe. Rotisserie chicken just saves a ton of time, but fresh-cooked works great too as long as it’s shredded finely for even distribution.

Final Thoughts

This White Chicken Chili Mac Skillet Recipe quickly became one of my go-to comfort meals when I want something cozy but a little different than the usual mac and cheese. It’s creamy, zesty, and loaded with so much good stuff you’ll feel like you’re treating yourself without any fuss. Trust me, once you try this skillet dinner, you’ll be making it on repeat — I’m already craving my next batch as I write this!