If you love dishes that are comforting, packed with flavor, and have just the right amount of zest, then you are going to adore this Pesto Chicken Chili Mac Recipe. Imagine tender chicken pieces mingling with al dente macaroni, all smothered in a luscious blend of basil pesto, sun-dried tomatoes, and a cheesy chili-spiced tomato sauce. It’s a fresh twist on classic chili mac that brings bright herbaceous notes and a cozy, hearty feel—perfect for family dinners or when you want something that feels both familiar and exciting in one pot.
Ingredients You’ll Need
Every ingredient in this Pesto Chicken Chili Mac Recipe plays a key role, whether it’s the hearty protein, vibrant sun-dried tomatoes, or the rich cheeses that make the dish irresistibly creamy. These simple staples come together to create a perfectly balanced meal full of texture and flavor.
- Boneless, skinless chicken breast or thighs: Bite-sized pieces ensure quick, even cooking and tender bites throughout the dish.
- Elbow macaroni: This classic pasta shape holds the sauce beautifully, offering just the right chewiness.
- Yellow onion: Adds a subtle sweetness and depth once softened.
- Garlic: Minced to release aromatic, savory notes.
- Sun-dried tomatoes in oil: Bring intense, tangy bursts that cut through the creaminess.
- Diced tomatoes (canned): Form the rich, tomatoey base of the chili sauce.
- Mozzarella cheese: Melts into a gooey, stretchy delight that keeps the dish luscious.
- Parmesan cheese: Adds a sharp, nutty finish sprinkled on top and within.
- Basil pesto: The star herbaceous ingredient that elevates this chili mac to a new level.
- Chicken broth: Simmering liquid that infuses flavor and cooks the pasta perfectly.
- Dried oregano: Offers a warm, earthy undertone.
- Crushed red pepper flakes (optional): A gentle heat boost that wakes up the palate.
- Salt and freshly ground black pepper: Essential seasonings to enhance every ingredient.
- Olive oil: Used for searing the chicken and sautéing the aromatics for a golden start.
How to Make Pesto Chicken Chili Mac Recipe
Step 1: Sear the Chicken
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the bite-sized chicken pieces and let them brown evenly on all sides, which usually takes about 4 to 5 minutes. This step not only cooks the chicken partially but also locks in those juicy flavors that will shine through the entire dish. Once browned, remove the chicken and set it aside for now.
Step 2: Build the Aromatics
Using the same pot—because those browned bits are flavor gold—add the diced onion. Let it soften for 3 to 4 minutes until it’s translucent and fragrant. Then add minced garlic and chopped sun-dried tomatoes, giving them a quick sauté for about a minute. This awakens the pantry ingredients and layers in those savory, tangy notes that define the chili mac flavor profile.
Step 3: Combine the Base Ingredients
Return the chicken to the pot and pour in the diced tomatoes along with their luscious juices. Stir in the chicken broth, dried oregano, and if you like a little kick, add the crushed red pepper flakes. Don’t forget to season with salt and black pepper to make all those flavors pop. Give everything a good stir to marry the ingredients.
Step 4: Cook the Pasta
Bring this flavorful mix to a boil, then stir in the elbow macaroni. Lower the heat to a simmer, cover, and let it cook for 10 to 12 minutes. Be sure to stir occasionally; you want the pasta to cook perfectly al dente and the chicken to finish cooking through while soaking in all the delicious broth. This step transforms the dish into a comforting, saucy one-pot masterpiece.
Step 5: Finish with Pesto and Cheese
Once the pasta is tender and the chicken is cooked, stir in the basil pesto along with the shredded mozzarella and grated Parmesan. The cheese melts into the sauce creating a creamy, dreamy texture that clings lovingly to every noodle and chunk of chicken. It’s the perfect finishing touch that makes this Pesto Chicken Chili Mac Recipe so unforgettable.
Step 6: Season and Serve
Now’s the time to taste and adjust seasoning with a little extra salt or pepper if needed. Serve this piping hot, garnished with extra Parmesan cheese and fresh basil if you have it on hand. Each bite is a wonderful balance of creamy, tangy, cheesy, and herbaceous notes that come together in pure comfort food bliss.
How to Serve Pesto Chicken Chili Mac Recipe
Garnishes
Adding garnishes like freshly grated Parmesan, torn fresh basil leaves, or even a drizzle of extra virgin olive oil takes this dish from delicious to show-stopping. They add fresh color, a little brightness, and an inviting aroma that will have everyone eager to dig in.
Side Dishes
This recipe shines well as a hearty standalone meal, but it also pairs beautifully with crisp green salads, roasted vegetables, or freshly baked garlic bread. These sides help round out the meal with refreshing crunch or extra warmth, complementing the rich and creamy Pesto Chicken Chili Mac perfectly.
Creative Ways to Present
For a fun twist, serve the chili mac in hollowed-out bell peppers or mini casserole dishes for individual portions. You can also sprinkle crushed tortilla chips or toasted breadcrumbs on top to introduce a delightful crunch. Presentation is all about making this comforting dish exciting and visually appealing for your loved ones.
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Chicken Chili Mac Recipe keeps wonderfully in airtight containers in the refrigerator for up to 3 days. The flavors even deepen overnight, making your next meal just as enjoyable.
Freezing
Freeze portions in freezer-safe containers for up to 3 months. Just be sure to cool the dish completely before freezing to maintain the best texture. When thawed, the pesto and cheese flavors remain vibrant and inviting.
Reheating
Reheat gently on the stovetop over low heat or in the microwave. Add a splash of chicken broth or water if it feels too thick to restore the creamy consistency. Stir often to warm evenly without overcooking the pasta or drying out the chicken.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni works beautifully here, you can swap in any short pasta like penne, rotini, or shells. Just adjust cooking time slightly if needed.
Is homemade pesto necessary for this recipe?
Not at all. Store-bought pesto works perfectly and makes this recipe a quick weeknight winner. If you have homemade pesto, even better—it adds a fresh, vibrant touch.
Can I make this recipe vegetarian?
Yes! You can omit the chicken and add hearty vegetables like mushrooms or zucchini. For protein, consider beans or chickpeas to keep it filling.
How spicy is the chili mac?
The crushed red pepper flakes add just a gentle warmth, which you can easily omit or increase based on your spice preference. The dish isn’t overwhelmingly spicy unless you choose to amp it up.
What if I don’t have sun-dried tomatoes?
Fresh tomatoes can be used, but they won’t provide the same intense tang and chewiness. You might add a touch of tomato paste to boost that depth if sun-dried tomatoes aren’t available.
Final Thoughts
This Pesto Chicken Chili Mac Recipe is one of those rare dishes that feels like everything you want in a meal—comforting, flavorful, and a little unexpected. Perfectly cheesy, with bright basil notes and a hint of chili kick, it’s bound to become a fast favorite at your table. I can’t wait for you to try it and enjoy every spoonful filled with love and deliciousness.
Print
Pesto Chicken Chili Mac Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Pesto Chicken Chili Mac is a comforting one-pot meal combining tender chicken, flavorful pesto, sun-dried tomatoes, and cheesy goodness with hearty elbow macaroni. Ready in 45 minutes, this creamy, savory dish offers a perfect balance of Italian-inspired flavors with a slight spicy kick from red pepper flakes. Ideal for a satisfying family dinner, it’s simple to prepare with minimal cleanup.
Ingredients
Protein and Pasta
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 8 oz elbow macaroni or other short pasta
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 (15 oz) can diced tomatoes
Dairy and Pesto
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup basil pesto, store-bought or homemade
Liquids and Seasonings
- 2 cups chicken broth
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
Instructions
- Sear the chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Add the bite-sized chicken pieces and cook for 4-5 minutes until browned on all sides. Remove the chicken from the pot and set aside to rest.
- Build the aromatics: In the same pot, add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for another minute until fragrant to build a flavorful base.
- Combine base ingredients: Return the browned chicken to the pot. Pour in the canned diced tomatoes with their juices, chicken broth, dried oregano, crushed red pepper flakes (if using), salt, and black pepper. Stir everything well to combine evenly.
- Cook the pasta: Bring the mixture up to a boil. Once boiling, stir in the elbow macaroni. Reduce the heat to low, cover with a lid, and let it simmer gently for 10-12 minutes. Stir occasionally and cook until the pasta is al dente and the chicken is fully cooked through.
- Finish with pesto and cheese: Stir in the basil pesto, shredded mozzarella, and grated Parmesan cheese until the cheese melts and the sauce becomes creamy, coating the pasta and chicken evenly.
- Season and serve: Taste the chili mac and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese and fresh basil leaves if desired for added flavor and presentation.
Notes
- Using chicken thighs instead of breasts will add extra juiciness and flavor.
- If you like it spicier, increase the amount of crushed red pepper flakes or add a dash of hot sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To make this recipe vegetarian, substitute chicken with mushrooms or plant-based protein and use vegetable broth.
- Homemade basil pesto enhances freshness but store-bought pesto works great for convenience.
