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
Scale
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.
