Save to Pinterest This creamy White Chicken Chili Pasta brings together the best parts of a zingy chili and velvety pasta in one skillet. The cozy sauce hugs each noodle, packed with tender chicken, sweet corn, and bursts of green chili for a dinner that feels both familiar and exciting. It is a weeknight hero built for when you crave big flavor but do not want a pile of dishes or hours in the kitchen.
The first time I made this, it was a chilly fall evening. My husband said it tastes like a warm hug in a bowl and now it is on heavy rotation each time we need easy comfort food with a Tex-Mex twist.
Ingredients
- Cooked chicken breast: Get a rotisserie chicken for maximum ease or use good quality cooked or leftover chicken for tender hearty bites
- Penne or rotini pasta: Pick sturdy shapes that catch the cheesy sauce and hold up well to stirring
- Yellow onion: Finely chop for sweetness and a subtle base layer choose a firm onion with papery skin
- Bell pepper: Use any color for slight sweetness and color contrast pick one that feels heavy for its size
- Diced green chilies: Canned chilies bring zesty flavor select mild or hot based on your heat preference
- Garlic: Freshly minced garlic adds aroma look for firm plump cloves
- Cannellini beans: Creamy texture and gentle flavor drain and rinse well and check the label for freshness
- Corn: Sweet pops of freshness frozen or canned both work just ensure it is well-drained
- Chicken broth: Low sodium lets you control saltiness taste before salting
- Whole milk: Creamy richness milk helps balance heat and create a velvety sauce use the freshest you can get
- Cream cheese: For the signature creamy tang let soften before adding for smooth melting
- Monterey Jack cheese: Mild and melts beautifully always shred your own for the best melt
- Cumin: Classic Tex-Mex warmth buy ground cumin from a store with good turnover for freshness
- Chili powder: Brings gentle heat and color choose a chili powder without added salt
- Dried oregano: Earthy herbal note make sure it is green and fragrant not faded
- Smoked paprika: Adds smoky depth choose Spanish smoked paprika if available
- Salt and black pepper: Season to taste start with less and adjust after the sauce comes together
- Cilantro and lime: Brightens the rich dish look for fresh leaves and juicy limes for serving
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a boil then add your pasta and cook until just al dente this means the noodles are tender but still hold a slight bite Drain and set aside but do not rinse so the sauce will cling
- Sauté the Aromatics:
- Heat a swirl of oil in a large skillet or Dutch oven over medium heat Add finely chopped onion and diced bell pepper then sauté for three to four minutes until softened and fragrant Stir regularly to prevent browning Add the minced garlic and cook for one more minute allowing it to bloom without burning
- Build the Chili Base:
- To the skillet add the drained green chilies corn and rinsed beans Next sprinkle in the cumin chili powder oregano smoked paprika salt and black pepper Stir everything together and cook for two minutes so the spices toast and vegetables soak up the flavors
- Simmer with Liquids:
- Slowly pour in the chicken broth and milk stirring as you go to prevent lumps Raise the heat slightly and bring the mixture to a gentle simmer do not let it boil Watch for the sauce to steam and bubble around the edges
- Melt the Cheeses:
- Add the softened cream cheese cubes dropping them around the pan for even melting Use a spoon or spatula to stir constantly until there are no visible lumps and you see a silky smooth creamy sauce
- Combine Chicken and Pasta:
- Fold in the cooked chicken and drained pasta stirring well to coat everything with the rich sauce Make sure each piece is coated and the mixture is evenly heated
- Add the Final Cheese:
- Sprinkle the freshly shredded Monterey Jack over everything Gently stir until it melts completely for a glossy creamy finish Taste and add more salt or pepper if needed
- Serve Hot with Garnishes:
- Spoon the pasta into bowls and top with chopped cilantro sliced jalapenos and lime wedges These extras add fresh zing and a spicy kick
Save to Pinterest My favorite part is always seeing the cheese stretch as I scoop up a serving It reminds me of making this after my son’s first soccer game—everyone huddled around the table bowls steaming and laughter spilling over
Storage Tips
This pasta stays creamy when stored in an airtight container in the refrigerator for up to three days Reheat gently over low heat with a splash of milk to revive the sauce. Freeze extras in single portions so lunch or dinner is always just a quick thaw away
Ingredient Substitutions
No rotini pasta Reach for shells elbows or even gluten free varieties if needed. Cannellini beans can be swapped with great northern or navy beans with equally creamy results. For dairy free use unsweetened oat milk and swap cheeses for a plant based shreds though you will lose some richness
Serving Suggestions
Serve with a cool crunchy salad and a basket of jalapeno cornbread for a bigger meal. Top each bowl with tortilla strips crushed chips or even a handful of shredded lettuce for crunch. A drizzle of hot sauce or a sprinkle of cotija cheese takes it over the top
Cultural Notes
White chicken chili is a beloved Tex Mex classic that swaps red tomatoes for a creamy base while still delivering chili warmth This recipe is a fusion with American style creamy pasta making it a comfort food mashup that feels both nostalgic and new
Seasonal Adaptations
Use grilled corn when in season for unbeatable summer sweetness. Stir in fresh diced zucchini or spinach in the last minutes of cooking for extra veggies. Garnish with winter citrus like tangerine segments for a bright contrast
Save to Pinterest The magic of this dish is its flexibility Once you have the creamy chili base you can use what you have on hand I always like adding more veggies or sneaking in extra beans and it gets thumbs up every time
Common Recipe Questions
- → What type of pasta works best?
Penne and rotini are great choices, but any short pasta holds the creamy sauce well.
- → Can I use rotisserie chicken?
Yes, rotisserie chicken is a quick, flavorful substitute for cooked chicken breast in this dish.
- → How can I make it spicier?
Add extra green chilies, sliced jalapeños, or a pinch of cayenne to boost the heat.
- → Is it possible to make it gluten-free?
Use your favorite gluten-free pasta to enjoy this dish without gluten concerns.
- → What cheeses are suitable?
Monterey Jack melts smoothly, but you can also try pepper jack for a spicy kick.
- → How do I store leftovers?
Cool and refrigerate in an airtight container. Reheat gently with a splash of milk if needed.