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
Scale
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.
