Pesto Chicken Chili Mac (Printable)

Hearty one-pot comfort with tender chicken, pesto, sun-dried tomatoes, and melted mozzarella. Ready in 45 minutes.

# Components:

→ Proteins

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

→ Pasta

02 - 8 oz 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 (15 oz) can diced tomatoes

→ 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 tsp dried oregano
12 - 1/4 tsp crushed red pepper flakes, optional
13 - Salt and freshly ground black pepper to taste
14 - 2 tbsp olive oil

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook for 4-5 minutes until browned on all sides. Remove chicken and set aside.
02 - In the same pot, add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and sun-dried tomatoes; cook for 1 minute until fragrant.
03 - Return the browned chicken to the pot. Pour in diced tomatoes with their juices, chicken broth, oregano, red pepper flakes, salt, and black pepper. Stir well to combine.
04 - Bring the mixture to a boil, then stir in the pasta. Reduce heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until pasta reaches al dente texture and chicken is cooked through.
05 - Stir in basil pesto, shredded mozzarella, and grated Parmesan until cheese is melted and sauce becomes creamy.
06 - Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means fewer dishes and more time actually enjoying your food.
  • The pesto sneaks in brightness that makes chicken and pasta taste like you spent way more time than you actually did.
  • It's ready in under an hour but tastes like you've been simmering it all afternoon.
02 -
  • Don't add the pesto until the very end or the heat will turn that bright green color into something dull and brown; it's a finish, not an ingredient for simmering.
  • If your pasta is already al dente from the box, reduce the cooking time by a couple minutes because it'll keep softening as it sits in the hot sauce.
03 -
  • Make your own pesto if you have ten minutes and a food processor; fresh basil, garlic, pine nuts, Parmesan, and olive oil blended together taste noticeably better than most store-bought versions.
  • Taste the sauce before you stir in the cheese because once that mozzarella melts, it's harder to adjust the seasoning without the cheese getting clumpy.
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