If you are craving a comforting, flavorful meal that brings together the best of Italian and home-cooked American comfort food, this Pesto Chicken Chili Mac Recipe is an absolute winner. Picture tender chicken, al dente pasta, and a vibrant sauce bursting with sun-dried tomatoes, basil pesto, and a medley of spices, all melted together with creamy mozzarella and Parmesan cheeses. This dish is a celebration of rich textures and bright, fresh flavors that mingle perfectly to create a supper you’ll want to make again and again. Whether it’s a family dinner or a cozy night in, this recipe is sure to warm hearts and fill plates with joy.
Ingredients You’ll Need
Gathering your ingredients for the Pesto Chicken Chili Mac Recipe is delightfully straightforward. Each one plays a crucial role in layering flavors, textures, and color, ensuring your outcome is both hearty and vibrant.
- 12 oz elbow macaroni or small pasta shells: These pasta shapes hold the sauce perfectly, giving every bite a saucy, satisfying hug.
- 1 lb boneless, skinless chicken breast, diced: The protein powerhouse that soaks up all the delicious flavors of the dish.
- 1 medium yellow onion, diced: Adds sweetness and depth as it softens and caramelizes.
- 3 garlic cloves, minced: A fragrant punch that lifts the whole recipe with its aromatic magic.
- 1 red bell pepper, diced: Provides a fresh, juicy crunch with lovely color contrast.
- ½ cup oil-packed sun-dried tomatoes, drained and chopped: Delivers intense tomato flavor and chewy texture that makes the dish extra special.
- 14 oz canned diced tomatoes, undrained: These create the hearty, saucy chili base that ties all ingredients together.
- 1½ cups shredded mozzarella cheese: Melts beautifully to add creaminess and stretch with every forkful.
- ¼ cup grated Parmesan cheese: Brings nutty, salty sharpness that complements the mozzarella.
- ½ cup prepared basil pesto: The aromatic star ingredient that infuses each bite with fresh herbaceous flavor.
- 3 cups low-sodium chicken broth: Adds moisture and a subtle savory background to the chili base.
- 2 tablespoons olive oil: Used for sautéing and adding richness without heaviness.
- 1½ teaspoons Italian seasoning: A fragrant blend of herbs that balances the savory and fresh elements.
- ½ teaspoon crushed red pepper flakes, optional: Adds just a hint of heat for those who love a little kick.
- Salt and freshly ground black pepper to taste: Essential seasonings that enhance all the other flavors.
How to Make Pesto Chicken Chili Mac Recipe
Step 1: Prepare the Pasta
First, bring a large pot of salted water to a boil and cook your pasta according to the package instructions until it’s just al dente. This is important because the pasta will finish cooking in the sauce later, absorbing even more flavor without becoming mushy. Once done, drain and set aside so it’s ready to join the flavorful mix.
Step 2: Sear the Chicken
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the diced chicken seasoned with salt and pepper, and sauté until the pieces are golden brown and cooked through, about 5 to 6 minutes. This step locks in the juices and creates a delicious crust that will add texture to the finished dish. Once cooked, transfer the chicken to a plate and set it aside.
Step 3: Build the Sauce Base
Using the same pot, toss in the diced onion and red bell pepper. Cook them until they soften and become fragrant, approximately 4 minutes. Next, stir in the minced garlic and cook for an additional minute to ensure the flavors really bloom and meld beautifully.
Step 4: Bloom the Aromatics
Now, add the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes if you’re using them. Let these ingredients cook together for a minute to release their bold flavors, enriching the base and setting the stage for the chili magic to come.
Step 5: Create the Chili Base
Pour in the canned diced tomatoes with their juice and the chicken broth. Bring this savory mixture to a gentle simmer, allowing the flavors to marry and the juices to reduce slightly while becoming richer and more complex.
Step 6: Combine Components
Return the cooked chicken back into the pot, then add the drained pasta and the prepared basil pesto. Give everything a good stir to coat the noodles and chicken with the vibrant pesto-infused sauce. Let it simmer gently for 3 to 4 minutes so all the flavors meld perfectly together. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Finish with Cheese
Remove the pot from heat and stir in the shredded mozzarella and grated Parmesan cheeses. The heat will melt the cheeses into a creamy, luscious layer that ties the whole dish together with a fantastic richness you won’t be able to resist.
Step 8: Plate and Serve
Serve your Pesto Chicken Chili Mac Recipe hot, garnished with extra pesto or a sprinkle of Parmesan for that final flourish. Each mouthful promises a comforting, cheesy, herbaceous bite that will leave you smiling.
How to Serve Pesto Chicken Chili Mac Recipe
Garnishes
For a fresh pop of color and flavor, sprinkle chopped fresh basil or a few basil leaves on top. A light drizzle of extra pesto adds a vibrant green touch and enhances the herbal notes. Don’t forget a grinding of fresh black pepper for a hint of spice, and extra Parmesan cheese if you’re feeling indulgent.
Side Dishes
This dish is hearty enough to stand on its own, but it also pairs beautifully with a crisp green salad tossed in a simple lemon vinaigrette to balance the richness. Garlic bread or warm focaccia is fantastic for soaking up any leftover sauce, making every bite count.
Creative Ways to Present
If you want to impress guests or mix things up, serve this chili mac in individual mini cast-iron skillets or ramekins for a rustic, cozy touch. You could also offer an assortment of toppings like sliced olives, chopped sun-dried tomatoes, or even a dollop of sour cream for guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftovers to an airtight container and refrigerate. The Pesto Chicken Chili Mac Recipe holds its flavor well for up to 3 days, making it a perfect next-day lunch or quick dinner option.
Freezing
If you want to make a batch in advance, freeze the dish in a freezer-safe container. For best results, consume within 2 months. Keep in mind that the texture of the cheese might change slightly after freezing, but the flavors remain just as delicious.
Reheating
To reheat, warm the chili mac gently on the stovetop over medium-low heat, stirring occasionally. You can add a splash of chicken broth or water to loosen the sauce if it looks thick. Alternatively, microwave in intervals, stirring between, until piping hot throughout.
FAQs
Can I use other types of pasta in the Pesto Chicken Chili Mac Recipe?
Absolutely! While elbow macaroni or small shells are ideal for holding the sauce, penne, rotini, or even fusilli would work wonderfully if you prefer a different texture or shape.
Is this dish spicy? Can I make it milder?
The crushed red pepper flakes add a gentle heat, but they are optional. If you prefer a milder dish, simply omit them. The pesto and sun-dried tomatoes provide plenty of vibrant flavor on their own.
Can I substitute the chicken with another protein?
Yes! Shrimp or Italian sausage both make delicious alternatives. Just adjust cooking times accordingly to ensure your protein is cooked through and tender.
Is this recipe suitable for meal prepping?
Definitely. The Pesto Chicken Chili Mac Recipe stores well and is just as satisfying when reheated. Preparing it in advance saves time and means you always have a delicious meal ready to go.
Can I make my own pesto for this recipe?
Homemade pesto is fantastic if you have the time and fresh basil on hand! It gives the dish an extra burst of freshness. However, store-bought pesto works beautifully and makes this recipe quick and easy to pull together.
Final Thoughts
This Pesto Chicken Chili Mac Recipe is one of those joyful dishes that feels like a warm hug after a long day. Its blend of savory chicken, herb-infused pesto, tangy tomatoes, and melty cheeses creates a symphony of flavors that’s hard to beat. I can’t wait for you to try it and share it around your table — it might just become your new favorite go-to comfort meal.
Print
Pesto Chicken Chili Mac Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Description
Pesto Chicken Chili Mac is a comforting one-pot pasta dish combining tender sautéed chicken, sun-dried tomatoes, basil pesto, and a creamy blend of mozzarella and Parmesan cheese. This hearty recipe brings together Italian-inspired flavors with a spicy twist, perfect for a satisfying weeknight dinner in about 45 minutes.
Ingredients
Pasta
- 12 oz elbow macaroni or small pasta shells
Chicken and Vegetables
- 1 lb boneless, skinless chicken breast, diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
Other Ingredients
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 14 oz canned diced tomatoes, undrained
- 3 cups low-sodium chicken broth
- ½ cup prepared basil pesto
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1½ teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Pasta: Cook the pasta in a large pot of salted boiling water according to package directions until just al dente. Drain well and set aside to prevent overcooking during later steps.
- Sear the Chicken: Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the diced chicken breast, season with salt and pepper, and sauté until golden brown and cooked through, approximately 5 to 6 minutes. Transfer the cooked chicken to a plate and set aside.
- Build the Sauce Base: In the same pot, add diced onion and red bell pepper. Cook over medium heat until softened, about 4 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Bloom the Aromatics: Stir in the chopped sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes if using. Cook for 1 minute to enhance the flavors and aromas.
- Create the Chili Base: Pour in the canned diced tomatoes with their juice and the low-sodium chicken broth. Bring the mixture to a gentle simmer to meld the flavors.
- Combine Components: Return the cooked chicken to the pot. Stir in the drained pasta and the prepared basil pesto. Allow the mixture to simmer for 3 to 4 minutes so the flavors can blend together fully. Adjust the seasoning with salt and pepper as needed.
- Finish with Cheese: Remove the pot from heat. Stir in the shredded mozzarella and grated Parmesan cheese until melted and the sauce becomes creamy and smooth.
- Plate and Serve: Serve the Pesto Chicken Chili Mac hot. Optionally garnish with additional pesto or grated Parmesan cheese for an extra burst of flavor.
Notes
- For a spicier version, increase the crushed red pepper flakes to taste.
- Use gluten-free pasta to make this dish gluten free.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Fresh basil leaves make a lovely garnish if available.
- Ensure not to overcook the pasta initially as it will continue cooking when combined with the sauce.
