Pesto Chicken Chili Mac (Printer View)

Tender chicken and pasta in a savory pesto-infused tomato base, topped with melted mozzarella and sun-dried tomatoes.

# Components:

→ Pasta

01 - 12 oz elbow macaroni or small pasta shells

→ Poultry

02 - 1 lb boneless, skinless chicken breast, diced

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 garlic cloves, minced
05 - 1 red bell pepper, diced
06 - ½ cup oil-packed sun-dried tomatoes, drained and chopped
07 - 14 oz canned diced tomatoes, undrained

→ Dairy

08 - 1½ cups shredded mozzarella cheese
09 - ¼ cup grated Parmesan cheese

→ Sauces and Broth

10 - ½ cup prepared basil pesto
11 - 3 cups low-sodium chicken broth

→ Seasonings and Oils

12 - 2 tbsp olive oil
13 - 1½ tsp Italian seasoning
14 - ½ tsp crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper to taste

# Method:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
02 - Heat olive oil in a Dutch oven or deep skillet over medium-high heat. Add diced chicken seasoned with salt and pepper. Sauté until golden and cooked through, approximately 5 to 6 minutes. Transfer chicken to a plate.
03 - In the same pot, add diced onion and red bell pepper. Cook until softened, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes if using. Cook for 1 minute to release flavors.
05 - Add canned diced tomatoes with juice and chicken broth. Bring to a simmer.
06 - Return cooked chicken to the pot. Stir in drained pasta and pesto. Simmer for 3 to 4 minutes, allowing flavors to meld. Adjust seasoning with salt and pepper as needed.
07 - Remove from heat. Stir in mozzarella and Parmesan cheese until melted and creamy.
08 - Transfer to serving bowls while hot. Garnish with additional pesto or Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, making weeknight dinners feel less like a chore and more like a small celebration.
  • The pesto sneaks in that fresh, herbaceous brightness that makes people ask what your secret ingredient is.
  • One pot means less cleanup, which honestly might be the best part of cooking at home.
02 -
  • Don't drain your canned tomatoes—that juice is liquid gold and keeps everything from turning into a brick after it sits.
  • Cook your pasta a touch under al dente because it keeps cooking in the warm sauce and you'll thank yourself later.
03 -
  • Brown your chicken in batches if your pot feels crowded—overcrowding steams instead of sears, and you want that golden crust.
  • Save a cup of pasta water before draining it; you can stir a splash back in if the final dish seems too thick, and starch helps the sauce cling to the pasta better than any cream could.
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