Pesto Chicken Chili Mac (Printer View)

A comforting one-pot dish with tender chicken, vibrant pesto, sun-dried tomatoes, and melted mozzarella.

# Components:

→ Proteins

01 - 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Pasta

02 - 8 oz elbow macaroni or other short pasta

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
06 - 1 can (15 oz) diced tomatoes

→ Dairy

07 - 1 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
09 - 1/3 cup basil pesto, store-bought or homemade

→ Liquids

10 - 2 cups chicken broth

→ Seasonings

11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon crushed red pepper flakes, optional
13 - Salt and freshly ground black pepper to taste
14 - 2 tablespoons olive oil

# Method:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until golden brown on all sides. Transfer chicken to a plate and set aside.
02 - In the same pot, add diced onion and cook for 3 to 4 minutes, stirring frequently, until softened and translucent. Stir in minced garlic and sun-dried tomatoes, cooking for 1 minute until fragrant.
03 - Return the seared chicken to the pot. Pour in the canned diced tomatoes with their liquid, chicken broth, dried oregano, red pepper flakes, and season with salt and pepper. Stir thoroughly to combine all ingredients.
04 - Bring the mixture to a boil, then stir in the elbow macaroni. Reduce heat to a simmer, cover with a lid, and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente consistency and chicken is cooked through.
05 - Stir in the basil pesto, shredded mozzarella cheese, and grated Parmesan cheese until fully melted and the sauce becomes creamy and uniform.
06 - Taste the dish and adjust seasoning with additional salt and pepper as needed. Serve immediately while hot, garnished with extra Parmesan cheese and fresh basil leaves if desired.

# Expert Advice:

01 -
  • It comes together in one pot, which means less cleanup after dinner and more time actually enjoying your meal.
  • The pesto adds this unexpected brightness that makes the whole dish feel fresher than typical chili mac, like someone just opened a window in your kitchen.
  • Melted mozzarella pooling into every bite makes it feel indulgent without requiring any fancy techniques or ingredients.
02 -
  • Don't let that pesto sit around once you open the jar—basil oxidizes and turns dark and bitter surprisingly fast, so stir it in at the very end when everything is off the heat.
  • If your pasta seems dry after cooking, don't panic and start adding cream; just add a splash of chicken broth or pasta water and stir gently until it reaches that creamy consistency you're after.
03 -
  • Don't skip browning the chicken at the beginning; those browned bits stuck to the bottom of the pot are pure umami gold and dissolve into your sauce.
  • Keep your cheese at room temperature before stirring it in, and do it off the heat—this prevents clumping and keeps everything silky rather than grainy.
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