Save My sister texted me one random Tuesday asking if I could make something that felt both cozy and a little fancy, something that wouldn't bore her kids but also wouldn't keep her in the kitchen all evening. I opened my pantry, saw a jar of pesto hiding behind the pasta boxes, and thought: what if I stopped treating chili mac like a separate thing and let Italian flavors crash the party? The result was this one-pot wonder that somehow tastes like comfort food had a sophisticated European conversation, and I've been making it ever since.
The first time I served this to my book club, I was honestly nervous because it sounded weird on paper—pesto in chili mac?—but the moment that basil-tomato-cheese aroma hit the room, everyone relaxed. One friend asked for seconds before finishing her first bowl, which never happens. That's when I knew this wasn't just a weeknight dinner hack; it was something that made people genuinely happy.
Ingredients
- Chicken breast or thighs: Thighs stay juicier if you're not watching the pot like a hawk, but breasts work fine if that's what you have; just don't let them cook longer than needed or they'll turn into rubber.
- Elbow macaroni: Short pasta shapes catch the sauce better than long ones, and they finish cooking at exactly the right moment when everything else is ready.
- Yellow onion and garlic: These two are the quiet foundation that makes the whole pot smell incredible and taste rounded, not one-note.
- Sun-dried tomatoes: The concentrated sweetness and chewiness are what make this taste more sophisticated than regular tomato sauce; don't skip them or use regular tomatoes instead.
- Canned diced tomatoes: Grab the kind with no added sugar if you can find them, and don't drain them because that liquid becomes part of the sauce.
- Mozzarella and Parmesan: Fresh mozzarella shreds melt faster and creamier than the pre-shredded stuff that has anti-caking agents; the Parmesan adds a salty punch that keeps everything from tasting one-dimensional.
- Basil pesto: If you have five minutes and a food processor, make it fresh; store-bought is honestly fine and sometimes actually better because homemade can overpower the other flavors if you're heavy-handed.
- Chicken broth: Use low-sodium so you're not at the mercy of the salt already in the broth; you'll be seasoning as you go.
- Olive oil: Good olive oil matters here because it's not hidden in a long-cooked sauce; use something you'd actually drizzle on bread.
- Oregano and red pepper flakes: The oregano echoes the Italian direction you're headed, and the red pepper flakes are optional but they add a whisper of heat that makes every other flavor pop.
Instructions
- Brown the chicken gently:
- Pour the olive oil into your pot over medium heat, let it warm for about thirty seconds until it shimmers, then add the chicken. Don't crowd the pot or stir constantly; let the pieces sit undisturbed for two minutes so they develop a golden crust, then turn them and cook another two to three minutes until they're mostly opaque but not cooked all the way through.
- Build the aromatics:
- Push the chicken to the side, toss in the diced onion with a pinch of salt, and let it soften into the hot pan, stirring every minute or so. Once it's turning translucent and starting to smell sweet, add the minced garlic and those chopped sun-dried tomatoes for just a minute so the garlic doesn't burn.
- Bring it all together:
- Return the chicken to the pot, pour in the canned tomatoes with their liquid, the chicken broth, oregano, red pepper flakes, and a good pinch each of salt and pepper. Give everything a good stir so nothing sticks to the bottom, and let it come to a rolling boil.
- Cook the pasta in the sauce:
- Stir in the pasta and turn the heat down to a gentle simmer, then cover the pot and let it cook for ten to twelve minutes, stirring occasionally with a wooden spoon so the pasta doesn't clump. You're looking for the pasta to be just tender and the chicken to be cooked through; taste a piece of pasta at ten minutes because some brands cook faster than others.
- Finish with pesto and cheese:
- Remove from heat and stir in the pesto, mozzarella, and Parmesan until the cheese melts and everything looks glossy and creamy. If it seems too thick, add a splash more broth; if it seems too thin, let it sit for a minute and the pasta will keep absorbing liquid.
- Taste and serve:
- Give it a final taste and adjust the salt, pepper, or red pepper flakes to your liking. Ladle it into bowls and finish with a sprinkle of Parmesan and fresh basil if you have it.
Save There's a moment when everything comes together in the pot—when the cheese melts and turns that tomatoey broth into something creamy and luxurious—and that's when you know this simple dinner is actually something special. It transforms from ingredients into comfort, the kind that makes people linger at the table.
Why This Mashup Works
Chili mac is about warmth and filling your belly, while pesto is about brightness and refinement, and somehow when you put them together, they don't cancel each other out. The basil and garlic in the pesto feel right at home with tomatoes and cream, and the sun-dried tomatoes add a concentrated sweetness that keeps everything balanced. It's a dish that feels like two different comfort traditions decided to become friends.
Timing and Temperature Matter
The biggest mistake I made the first time was cooking everything on high heat because I was impatient, which led to the pasta turning to mush and the chicken getting tough. Medium heat and a gentle simmer are your friends here; you want to hear the occasional bubble, not a rolling boil that turns everything to mush. Keeping the lid on traps steam and helps the pasta cook faster without needing to add more liquid, which keeps the sauce from getting watery.
Making It Your Own
This recipe is forgiving, which is one reason I keep coming back to it on nights when I need dinner but don't have a lot of mental energy. You can stir in handfuls of spinach or kale in those last two minutes if you want greenery, swap ground chicken or turkey for the diced chicken if that's easier to grab, or even use gluten-free pasta without changing anything else. The bones of the dish are strong enough to handle your additions without falling apart.
- If you don't have sun-dried tomatoes, use a quarter cup of tomato paste mixed with a little hot broth for a different but still delicious depth.
- A handful of fresh basil stirred in at the very end adds brightness that even good pesto sometimes can't quite capture.
- Leftover pesto chicken chili mac actually tastes better the next day after the flavors have had time to get to know each other.
Save This is the kind of dinner that reminds you why cooking at home matters, even on nights when you're tired. It's proof that simple ingredients and a little Italian inspiration can turn an ordinary Tuesday into something worth remembering.
Recipe FAQ
- → Can I make this dish ahead of time?
Yes, you can prepare it up to 2 days in advance. Store in an airtight container in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed to loosen the sauce.
- → What pasta shapes work best?
Elbow macaroni is traditional, but other short pasta shapes like penne, cavatappi, shells, or fusilli work beautifully. Choose shapes that will hold the creamy sauce well.
- → Can I use store-bought pesto?
Absolutely. High-quality store-bought pesto works perfectly in this dish. If using homemade, you may need to adjust the amount to taste depending on basil intensity.
- → How can I make it spicier?
Increase the red pepper flakes to 1/2 teaspoon or add diced jalapeños when cooking the onions. You can also serve with hot sauce on the side for those who prefer extra heat.
- → Is this suitable for freezing?
Yes, this freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating on the stovetop.
- → Can I add vegetables to boost nutrition?
Certainly. Spinach, kale, or bell peppers can be added during the last 5 minutes of cooking. Zucchini or mushrooms work well when added with the onions.