Pesto Chicken Chili Mac (Print Version)

Comforting fusion of Italian flavors and chili mac with tender chicken, pesto, sun-dried tomatoes, and melted mozzarella.

# What You'll Need:

→ 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

→ Liquids

10 - 2 cups chicken broth

→ Seasonings

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

# Cooking Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook for 4–5 minutes until browned on all sides. Remove chicken and set aside on a clean plate.
02 - In the same pot, add diced onion and cook for 3–4 minutes until softened and translucent. Stir in minced garlic and chopped sun-dried tomatoes; cook for 1 minute until fragrant.
03 - Return browned chicken to the pot. Add diced tomatoes with their juices, chicken broth, dried oregano, red pepper flakes, and a pinch of salt and pepper. Stir well to combine all ingredients.
04 - Bring the mixture to a boil, then add the pasta and stir. Reduce heat to a low simmer, cover with a lid, and cook for 10–12 minutes, stirring occasionally, until pasta reaches al dente texture and chicken is fully cooked through.
05 - Stir in the basil pesto, shredded mozzarella, and grated Parmesan cheese until completely melted and the sauce becomes creamy and well combined.
06 - Taste the dish and adjust seasonings as needed with additional salt and pepper. Serve immediately while hot, garnished with extra Parmesan cheese and fresh basil leaves if desired.

# Expert Advice:

01 -
  • It's a one-pot wonder that somehow feels elegant enough for guests but simple enough for a random Tuesday.
  • The pesto transforms what could be ordinary chili mac into something unexpectedly Italian and fragrant.
  • You get that creamy, cheesy comfort with actual vegetables and protein, so it never feels heavy.
02 -
  • Don't skip browning the chicken first; that color develops flavor that simmering alone never will.
  • Stir occasionally while the pasta cooks so it doesn't clump or stick to the bottom and burn.
  • Add the pesto at the very end so its bright, fresh flavor doesn't cook away into nothing.
03 -
  • Toast your pasta for 30 seconds in the oil before adding liquid; it adds a subtle nutty depth.
  • Don't drain your sun-dried tomatoes too aggressively—a little of that oil goes into your sauce and carries flavor.
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