Pesto Chicken Chili Mac (Printable Version)

Tender chicken and pasta in a rich pesto-infused chili with sun-dried tomatoes and melted mozzarella cheese.

# 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 - 14 oz canned diced tomatoes, undrained

→ Dairy

08 - 1½ cups shredded mozzarella cheese
09 - ¼ cup grated Parmesan cheese

→ Sauces and Broths

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
15 - Salt and freshly ground black pepper to taste

# How To Make It:

01 - Cook pasta in a large pot of salted boiling water 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 to 6 minutes until golden and cooked through. Remove to a plate.
03 - In the same pot, add diced 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 crushed red pepper flakes. Cook for 1 minute to develop flavor.
05 - Add canned diced tomatoes with juice and chicken broth. Bring to a simmer.
06 - Return cooked chicken to the pot. Stir in drained pasta and pesto. Simmer for 3 to 4 minutes until flavors meld. Adjust seasoning with salt and pepper.
07 - Remove from heat. Stir in mozzarella and Parmesan cheese until fully melted and creamy.
08 - Serve hot, garnished with additional pesto or Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like you spent way more time in the kitchen than you actually did.
  • The pesto sneaks in umami that makes this feel fancier than weeknight comfort food has any right to be.
  • You can have it on the table in less than an hour, which somehow still feels like a small victory.
02 -
  • If you drain the canned tomatoes, you'll end up with a sad, thick sauce instead of the silky one you want, so resist that urge.
  • Pesto oxidizes and darkens if you cook it too long, so add it at the very end and let the residual heat do the work.
03 -
  • If you're making this on a weeknight and want to shave off 10 minutes, use a rotisserie chicken from the store instead of cooking your own.
  • Leftover pesto that's been sitting around? Stir it into sour cream or Greek yogurt for a dip that'll disappear before anyone realizes it's still there.
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