Creamy white chicken chilli is a mild, smoky, one-pot dinner ready in just over an hour. Tender chicken, butter beans and padron peppers come together in a silky cream cheese sauce with no stock needed.
White chicken chilli is a creamy, gentle one-pot supper built on seared chicken thighs, two kinds of white beans and a melted cream cheese sauce. It leans on smoked paprika, cumin and a pinch of chipotle for a soft, smoky warmth rather than fierce heat, so it suits the whole family.
There's no chicken stock here at all, which keeps the texture rich and the flavour clean. It's cheap to make, filling enough for a proper dinner, and easy to adapt with whatever beans you have in the cupboard.
⭐⭐⭐⭐⭐ "Made this last night and the whole family loved it. The cream cheese sauce is so silky and the padron peppers add such a lovely flavour. Already on next week's meal plan." — Hannah M., Manchester
Jump to:
- Ingredients for This Creamy White Chicken Chilli
- How to Make This Creamy White Chicken Chilli
- How to Serve and Store White Chicken Chilli
- More Recipes You'll Love
- What Creamy White Chicken Chilli Costs Around the World
- Top Tips for the Best White Chicken Chilli
- White Chicken Chilli FAQ
- Related
- Pairing
- White Chicken Chilli Recipe
Ingredients for This Creamy White Chicken Chilli
Here is everything that goes into this easy white chicken chilli, and why each one matters.
- Boneless skinless chicken thighs – Thighs stay juicy through a long simmer and don't dry out the way breast can, and they soak up the spices well.
- Cannellini beans – Small white beans that soften slightly as they cook and help thicken the sauce naturally.
- Butter beans – Larger and creamier, they hold their shape and bring a soft, buttery bite.
- Cream cheese – The heart of the creamy white chicken chilli base, melting into a silky sauce that coats every bean.
- Butter – A knob adds richness and a glossy finish to the sauce.
- Onion – Thinly sliced, it sweetens as it cooks and builds the savoury base.
- Garlic – Minced garlic gives mellow, fragrant depth without overpowering the cream.
- Padron peppers – Mild Spanish peppers with a clean, fresh flavour. Some go in sliced, others tucked in whole to flavour the sauce.
- Vegetable oil – Neutral oil for browning the chicken without burning.
- Smoked paprika – Brings a gentle, smoky warmth that makes this white chicken chilli taste so cosy.
- Cumin – Earthy and grounding, it's the backbone of the spice mix.
- Dried parsley – A soft, herbal lift through the sauce.
- Dried oregano – Slightly peppery, it pairs naturally with chilli flavours.
- Chipotle chilli flakes – A small pinch adds smoke and a kind, gentle heat.
- Salt and black pepper – Salt balances the cream cheese, while cracked pepper adds a clean finish.
- Splash of water – Just enough to loosen the sauce so the cream cheese melts smoothly.
👨🍳 MY NOTES ON INGREDIENTS:
This White Chicken Chilli is all about balance and bold flavour without going overboard. I use padron peppers for their mild, slightly sweet flavour—they add depth without overwhelming the dish with heat, making it perfect for family-style cooking. You’ll occasionally get one with a gentle kick, which keeps things interesting!
To bring a subtle heat and beautiful smokiness, I add chipotle chilli flakes. They’re not just for spice—they enhance the savoury profile of the dish and complement the creaminess without clashing.
You might also notice there's no chicken stock or broth here. That’s deliberate. I want the natural flavours of the chicken, beans, and spices to shine through clearly. Skipping the stock keeps the texture rich and velvety, especially once the cream cheese and butter melt into everything. The result? A warm, hearty chilli that’s clean in flavour and deeply satisfying.
How to Make This Creamy White Chicken Chilli
Start by prepping all your ingredients before you turn on the hob. Cut the chicken thighs into bite-sized pieces, slice the onion and padron peppers thinly, and mince the garlic. Heat a splash of vegetable oil in a large heavy pot over medium-high heat, then sear the chicken pieces for 3–4 minutes until lightly golden on the outside. Lift the chicken out and set it aside on a plate – it will finish cooking later.
- In the same pot, add the sliced onion and padron peppers and cook for 5–6 minutes until soft and fragrant. Stir in the minced garlic and cook for a further 2 minutes, just until you can smell it. Tip in the drained and rinsed cannellini beans and butter beans and stir to coat them in the warm oil.
- Sprinkle in the smoked paprika, cumin, dried parsley and oregano. Stir gently and let everything mingle for a couple of minutes, just until the beans are heated through and the spices coat them evenly.
- Drop the cream cheese and the knob of butter on top of the beans. Stir slowly as they melt to form a smooth, creamy base – this is the moment your white chicken chilli starts to look like itself.
- Return the seared chicken to the pot along with any resting juices. Pour in a splash of water, just enough to help the cream cheese loosen into a silky sauce. Season with salt, black pepper and chipotle chilli flakes, then tuck in the whole padron peppers. Cover the pot and let it simmer on low heat for 30–40 minutes until the chicken is tender and the flavours have come together.
Pro tip: Use a pot with a tight-fitting lid to keep all that delicious moisture locked in while it cooks. This recipe can be also made in slow cooker or multi cooker, instructions would be same - sear chicken, fry veggies, add beans continue as above.
How to Serve and Store White Chicken Chilli
I love serving this creamy white chicken chilli over a scoop of fluffy white rice, which soaks up the rich sauce beautifully. It also works well with crusty bread, soft flour tortillas, or a baked potato if you fancy something heartier. A scatter of fresh coriander on top and a wedge of lime brighten everything up, and a small spoon of soured cream is lovely for anyone who likes things extra rich.
Leftover white chicken chilli keeps well in the fridge for up to 3 days in an airtight container, and the flavour actually deepens overnight. To freeze, let it cool completely, then portion it into freezer-safe containers and store for up to 2 months. When reheating, warm it slowly on the hob with a small splash of water or milk to bring the creamy texture back to life. I'd avoid boiling it hard once the cream cheese is in, as that can split the sauce.
More Recipes You'll Love
If you enjoyed this white chicken chilli, here are a few more comforting one pot dinners worth trying next.
A red, tomato-rich version of chilli for nights when you want something heartier - my Turkey Chilli Recipe is a leaner take on classic chilli with a bold, well-spiced sauce.
For something different from the Caucasus region - my Ojakhuri Georgian Meat Stew Recipe is a rustic, garlicky pork and potato dish with deep, savoury flavours.
Another creamy chicken stew worth bookmarking - my Cajun Chicken Stew Recipe brings a punchy southern spice mix to tender braised chicken in a rich gravy.
For a brighter, fresher chicken dinner - my Chicken Leg Quarters Recipe with Fresh Mint and Orange Marinade is a citrusy, herby roasted chicken that feels like a gentle change of pace.
If tomato stews are your thing - my Chakhokhbili Recipe – Georgian Chicken Stew in Rich Tomato Sauce is a bright, fragrant dish full of fresh herbs, peppers and tender chicken.
What Creamy White Chicken Chilli Costs Around the World
I priced up the four key ingredients for this creamy white chicken chilli — 800g boneless chicken thighs, a tin of butter beans, a tin of cannellini beans and a tub of cream cheese — across the big supermarkets in mid-2026.
- In the UK, an Asda shop comes in at around £8.20, with chicken thigh fillets at roughly £6/kg (~£4.80 for 800g), bean tins near £0.50 each and a 200g tub of Asda Original Creamy Soft Cheese at just £1.52, so the easy white chicken chilli works out around £2 a serving; you'll find the beans on the tinned aisle and the soft cheese in the chilled cheese section
- Over in the USA, Walmart is the cheapest of the lot at about $11.70 for the full shop, with Bush's butter beans and Great Value cannellini both under a dollar and boneless thighs around $3.72/lb, making it roughly $3 per serving.
- In Ireland, the same one-pot white chicken chilli costs around €13 at Tesco, though Aldi shaves it down with bean tins near €0.69 each and good-value Irish chicken thighs, landing near €3.25 a serving.
- Down in Australia, Woolworths runs to about A$20 for the lot, with Annalisa beans around A$1.90 a tin and RSPCA-approved thighs near A$13/kg, so check Aldi's Broad Oak Farms thighs to trim the cost.
- And in Spain, the natural home of padron peppers, a Mercadona shop keeps this creamy white chicken chilli cheap at roughly €10–11, with pimientos de Padrón sold fresh and cheap by the punnet through the summer months.
Top Tips for the Best White Chicken Chilli
- Bring your cream cheese to room temperature before you start, and it will melt into the sauce far more smoothly. Cold cream cheese straight from the fridge tends to sit in stubborn lumps that take ages to break down. Leave it on the counter for 20–30 minutes while you prep the chicken and vegetables. By the time you need it, it will fold into the beans in seconds and give you that silky white chicken chilli finish.
- Sear the chicken in batches if your pot is on the smaller side, rather than crowding it all in at once. When the pieces are packed together they steam instead of browning, and you lose that lovely golden colour and flavour. Give each piece a little space so it catches properly on the base of the pot. You only need 3–4 minutes here, as the chicken finishes cooking later in the sauce anyway.
- Keep the heat low and gentle once the cream cheese has gone in, and never let the sauce come to a hard boil. Dairy sauces split when they get too hot, and a split white chicken chilli looks grainy rather than smooth. A slow, steady simmer with the lid on is all it needs for the 30–40 minutes. If it bubbles too fiercely, just nudge the hob down and stir.
- Taste and adjust the chipotle chilli flakes towards the end rather than tipping them all in early. Half a teaspoon gives a kind, smoky warmth that most families are happy with, but heat tolerance varies a lot. Start small, let it simmer, then add more once you've tasted the finished sauce. This way you keep the dish mild enough for children while still satisfying anyone who likes a bit more bite.
- If you can't find padron peppers, a mild green pepper or a couple of mild Turkish green peppers will stand in nicely. Padrons have a clean, fresh flavour with the occasional gentle kick, which is part of their charm. Whichever you use, slice some into the base and keep a few whole to stew on top. The whole peppers soften beautifully and look lovely when you serve the white chicken chilli.
- Brown the spices for a minute or two in the warm oil and beans before the liquid goes in, as this wakes them up. Smoked paprika and cumin in particular taste deeper and rounder once they've had a moment in the heat. Stir gently so nothing catches on the base and turns bitter. This small step makes a real difference to how cosy and smoky the finished chilli tastes.
- Use a heavy-based pot with a tight-fitting lid to keep all the moisture locked in during the long simmer. A thin pan loses heat quickly and lets steam escape, which can leave the sauce too thick or the chicken slightly dry. A good cast iron or enamel pot holds a steady, low heat with no fuss. It also stops the bottom from catching while the white chicken chilli quietly does its thing.
- Make this a day ahead if you can, because the flavour genuinely improves overnight in the fridge. The smoked paprika, cumin and chipotle settle into the cream cheese sauce and taste more rounded the next day. Just reheat it slowly with a small splash of water or milk to bring the creamy texture back. This makes it a brilliant choice for batch cooking or a make-ahead family dinner.
- Turn any leftovers into a second meal rather than serving it the same way twice. Spoon the creamy white chicken chilli over baked potatoes, pile it into warm tortillas, or loosen it with a little milk to make a soup-style bowl. A handful of grated cheese melted on top is lovely under the grill. It stretches one batch across two very different dinners with barely any extra effort.
White Chicken Chilli FAQ
Can I use chicken breast instead of thighs?
Yes, you can absolutely use boneless chicken breast for this white chicken chilli, though the result will be slightly leaner and less juicy. Cut the breast into bite-sized pieces and reduce the simmering time to about 20 minutes so it doesn't dry out. Thighs are forgiving and stay tender during a long cook, while breast benefits from a shorter, gentler simmer.
Do I really not need chicken stock?
This recipe is built around skipping the stock on purpose, and it works because the cream cheese, butter and bean liquid create a rich, savoury base on their own. Adding stock would dilute the creamy texture and pull the dish away from its mellow, dairy-led flavour. If you prefer a soupier chilli, add a splash of stock or water at the end, but honestly, the recipe doesn't need it.
Can I use a different cream cheese?
Full-fat plain cream cheese gives the smoothest, richest result, but reduced-fat versions also work well. Avoid flavoured varieties like garlic and herb, as those will throw off the seasoning balance of the dish. If you want a slightly tangier note, a couple of spoons of soured cream stirred in at the end is a lovely finishing touch.
What can I use if I can't find padron peppers?
Padron peppers are mild, slightly sweet Spanish peppers and they're not always easy to track down in UK supermarkets. Shishito peppers are the closest swap and behave almost identically in cooking. If neither is available, use a regular green bell pepper sliced thin – the flavour is a bit different but still works well in white chicken chilli.
Is this white chicken chilli spicy?
This recipe is mild by design, with most of the warmth coming from the smoked paprika and just half a teaspoon of chipotle flakes. Padron peppers themselves are usually gentle, though a small percentage of them surprise you with heat, which is part of the fun. If you want more spice, add extra chipotle flakes, a chopped fresh chilli, or a few dashes of hot sauce at the table.
Can I make this in a slow cooker?
Yes, with a small adjustment. Sear the chicken and sauté the onions, peppers and garlic in a pan first, then transfer everything to the slow cooker with the beans and spices. Cook on low for 4–5 hours, then stir in the cream cheese and butter during the last 30 minutes so the dairy doesn't break.
How do I thicken the sauce if it's too thin?
The sauce naturally thickens as it simmers and the cream cheese works its way through the beans. If it still feels thin, lift the lid for the last 10 minutes of cooking to let some of the moisture cook off. You can also mash a small handful of the beans against the side of the pot and stir them back in, which thickens it without changing the flavour.
What's the difference between white chicken chilli and regular chilli?
Traditional chilli is built on tomatoes, red kidney beans and beef or pork, while white chicken chilli uses chicken, white beans and a creamy, dairy-based sauce instead of tomatoes. The flavour is milder and more comforting, with smoky and herbal notes leading rather than tomato richness. It's a lovely option when you want a chilli that's a bit lighter and creamier on the table.
Related
Looking for other recipes like this? Try these:
- The Best Mussel Pasta Recipe in a Creamy Garlic Butter Sauce
- Herb Butter Roast Chicken with Crispy Golden Skin
- Sticky Baked Guinness Chicken Wings with a Smoky Dry Rub
- Tender Oven Braised Pork Gigot Chops with Lemon and Garlic
Pairing
These are my favorite dishes to serve with White Chicken Chilli:
- Budget-Friendly Pearl Barley with Mushrooms
- Summer Peas with Bacon and Ricotta (Hot or Cold)
- Easy Chickpeas in Tomato Sauce Recipe (Budget-Friendly Struggle Meal)
- Easy Roasted Turnips Recipe with Herbs and Olive Oil
White Chicken Chilli Recipe
White chicken chilli is a creamy, mild one pot stew with tender chicken thighs, butter beans, cannellini beans and padron peppers in a silky cream cheese sauce. It's a no-stock, family-friendly dinner that's ready in just over an hour with very little washing up. Serve over fluffy rice with fresh coriander for a comforting weeknight meal.
Ingredients
- 800g chicken thighs, boneless and skinless
- 1 can cannellini beans, drained and rinsed
- 800g (1¾ lb) boneless skinless chicken thighs
- 1 tin (400g / 14 oz) cannellini beans, drained and rinsed
- 1 tin (400g / 14 oz) butter beans, drained and rinsed
- 200g (7 oz) cream cheese, at room temperature
- 30g (2 tbsp) butter
- 1 large onion, thinly sliced
- 5–6 garlic cloves, minced
- 4–5 green padron peppers, sliced, plus 3–4 whole for stewing
- Vegetable oil for frying
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- ½ teaspoon chipotle chilli flakes
- 60ml (¼ cup) water, or as needed
- Salt and a pinch of black pepper
Instructions
- Cut chicken into bite-sized pieces. Thinly slice onion and padron peppers, and mince garlic.
In a large pot, heat oil and sear chicken for 3-4 mins. Remove and set aside. - Cook onions and padron peppers for 5-6 mins, then add garlic. Add drained and rinsed beans.
- Stir in smoked paprika, cumin, parsley, oregano. Cook until beans are heated through.
- Add cream cheese and butter. Let melt.
- Return chicken, add splash of water, chipotle flakes, and whole padron peppers.
- Cover and simmer on low for 30-40 mins. Serve hot with toppings.
