Pesto Chicken Chili Mac (Printable Version)

Mediterranean-inspired comfort food with tender chicken, pesto, sun-dried tomatoes, and melted mozzarella.

# What You’ll Need:

→ 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 - 1 can (14 oz) 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 tablespoons olive oil
13 - 1½ teaspoons Italian seasoning
14 - ½ teaspoon crushed red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste

# Step-by-Step Guide:

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

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when you really only spent 45 minutes.
  • The pesto adds brightness that keeps this from feeling heavy, even though it's absolutely creamy and satisfying.
  • It's flexible enough to throw together on a weeknight but impressive enough for guests who appreciate bold flavors.
02 -
  • Don't skip draining the pasta before you add it to the pot because excess water will dilute your sauce and make it taste watered down instead of rich and cohesive.
  • Stir the pesto in after the pasta because cooking basil too long turns it dark and bitter, and you want it to taste fresh and alive when you eat it.
03 -
  • Let the finished dish rest off heat for two minutes before serving because it lets the flavors settle and the texture become less soupy.
  • Cook the chicken just until cooked through and no longer, because overcooked chicken can't recover and will feel tough no matter what sauce you put it in.
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