Pesto Chicken Chili Mac (Printable Version)

Tender chicken, pesto, and mozzarella in a cheesy pasta bowl

# What You'll Need:

→ Proteins

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

→ Pasta

02 - 8 ounces 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 ounces) diced tomatoes with juices

→ 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

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook for 4 to 5 minutes until browned on all sides. Remove chicken and set aside.
02 - In the same pot, add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and sun-dried tomatoes; cook for 1 minute until fragrant.
03 - Return browned chicken to the pot. Pour in 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 stir in 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 texture and chicken is cooked through.
05 - Stir in basil pesto, shredded mozzarella, and grated Parmesan cheese until cheese melts completely and sauce becomes creamy. Continue stirring for 1 to 2 minutes.
06 - Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese and fresh basil if desired.

# Expert Hints:

01 -
  • It comes together in under 45 minutes and mostly lives in one pot, which means less cleanup and more time actually enjoying dinner.
  • The combination of pesto's freshness with sun-dried tomato sweetness and creamy cheese creates layers of flavor that feel way more impressive than the effort required.
02 -
  • Never skip draining the sun-dried tomatoes properly; excess oil turns the whole dish slick and makes the sauce feel heavy instead of creamy.
  • Stir the pasta every couple of minutes during the simmer so it cooks evenly and doesn't clump together on the bottom of the pot.
03 -
  • If your pesto seems thin or oily, it's often because store-bought versions have more oil than homemade; this is fine—just use slightly less than the recipe calls for and taste as you go.
  • The magic moment happens right when you stir in the pesto and the whole pot shifts from savory tomato-based to bright and herbaceous; this is where the whole dish becomes more than the sum of its parts.
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