Save One rainy Tuesday, I was standing in my kitchen staring at a half-empty jar of pesto and wondering how to make pasta night feel less predictable. My hands reached for the chicken almost automatically, then the sun-dried tomatoes caught my eye, and suddenly everything clicked together like finding the missing puzzle piece. That evening taught me that the best dishes happen when you stop following rules and start following your instincts instead.
I made this for my neighbors during a block party last summer, and watching people go back for thirds while complimenting the unexpected Italian twist on chili mac reminded me why I love cooking for people in the first place. There's something magic about taking two completely different culinary traditions and making them feel like they were always meant to be together.
Ingredients
- Elbow macaroni: Use 340 g (12 oz) and cook it just until al dente because it will soften slightly more when it simmers in the broth later.
- Boneless, skinless chicken breast: Dicing 450 g (1 lb) into bite-sized pieces ensures even cooking and gives you tender morsels throughout.
- Yellow onion and red bell pepper: 1 medium onion and 1 pepper diced fine will soften beautifully and add natural sweetness to balance the pesto.
- Garlic cloves: Mince 3 cloves fresh, not from a jar, because you'll actually taste the difference when it hits the hot oil.
- Sun-dried tomatoes: The 120 g (½ cup) oil-packed variety brings an intense, jammy flavor that canned tomatoes alone cannot provide.
- Canned diced tomatoes: Keep the 400 g (14 oz) can with its liquid intact because those juices become part of your sauce.
- Basil pesto: 120 g (½ cup) prepared pesto adds herbaceous richness, though homemade makes this dish sing if you have time.
- Chicken broth: Use 720 ml (3 cups) low-sodium so you can control the salt level and won't end up with something too aggressive.
- Mozzarella and Parmesan cheese: The 180 g (1½ cups) shredded mozzarella melts into creaminess while 60 g (¼ cup) Parmesan adds sharp, salty depth.
- Olive oil, Italian seasoning, and red pepper flakes: These 2 tbsp oil, 1½ tsp seasoning, and optional ½ tsp flakes build layers of flavor without overpowering the pesto.
Instructions
- Boil your pasta first:
- In a large pot of salted boiling water, cook your 340 g elbow macaroni according to the package directions until just al dente, then drain and set aside. This head start means you won't have undercooked pasta in the final dish.
- Sear the chicken until golden:
- Heat 2 tbsp olive oil in a large Dutch oven or deep skillet over medium-high heat, then add your diced 450 g chicken breast seasoned with salt and pepper. Sauté for 5 to 6 minutes, stirring occasionally, until the pieces are golden on the outside and just cooked through, then transfer to a plate.
- Build your flavor base:
- In the same pot, add your diced onion and red bell pepper, cooking for about 4 minutes until they soften and start to smell sweet. Stir in your 3 minced garlic cloves and let them toast for 1 minute until fragrant.
- Wake up the aromatics:
- Add your 120 g chopped sun-dried tomatoes, 1½ tsp Italian seasoning, and the optional ½ tsp red pepper flakes, stirring constantly for 1 minute. This quick toasting deepens every flavor.
- Simmer the sauce:
- Pour in your 400 g canned diced tomatoes with all their liquid plus your 720 ml chicken broth, stirring gently to combine. Bring everything to a simmer and let it bubble softly.
- Bring everything home:
- Return your cooked chicken to the pot, then add the drained pasta and 120 g pesto, stirring everything together gently. Simmer for 3 to 4 minutes, letting the flavors marry while tasting as you go.
- Make it creamy:
- Remove from heat and stir in your 180 g shredded mozzarella and 60 g grated Parmesan cheese until the mixture turns silky and melted. If it seems too thick, splash in a little more broth.
- Plate and serve:
- Ladle this beauty into bowls while it's hot and top with extra pesto or Parmesan if you're feeling generous.
Save There's a moment right after you stir in the cheese when the whole pot transforms into something warm and unified, and everyone at the table becomes quiet because they're too busy eating. That's when you know you've made something that matters.
When to Add Fresh Greens
If you want to sneak some vegetables in without changing the character of the dish, wait until the very end and stir in a handful of baby spinach or even torn basil leaves during those final 3 to 4 minutes of simmering. The heat will wilt them gently without turning them to mush, and they add a fresh note that keeps this dish from feeling too heavy.
Shortcuts Worth Taking
I've made this with rotisserie chicken on nights when time was tight and nobody complained, so don't feel like you must cook chicken from scratch if you don't have the energy for it. Just shred about 450 g of store-bought rotisserie chicken and add it at the step where you'd return your cooked chicken to the pot, then proceed as written.
Pairing and Storage Ideas
This dish pairs beautifully with a crisp Italian white wine like Pinot Grigio, which cuts through the richness of the cheese and lets the pesto shine through. Leftovers keep well in the refrigerator for up to 3 days, and reheating gently on the stovetop with a splash of broth brings everything back to creamy life.
- For extra greens, stir in a small handful of baby spinach during the last few minutes of cooking.
- If you need gluten-free, swap in your favorite gluten-free pasta and it works beautifully.
- Always check your pesto label if anyone eating this has nut allergies, since some brands use pine nuts.
Save This pesto chicken chili mac became a regular request because it proves that comfort food doesn't have to choose between Italian and American traditions. Make it once and you'll find yourself reaching for it on nights when you want something that feels both easy and impressive.
Kitchen Tips & Answers
- → Can I make this dish ahead of time?
Yes, prepare the entire dish up to 24 hours in advance. Store in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed to loosen the sauce. The pasta will absorb more liquid overnight, so additional moisture may be necessary when reheating.
- → What type of pasta works best?
Elbow macaroni, small shells, or cavatappi work exceptionally well because their shapes hold onto the pesto sauce and captured ingredients. These smaller pasta varieties also cook evenly and blend perfectly with the diced chicken and vegetables. Avoid long pasta shapes like spaghetti as they don't combine as well with the chunky components.
- → Can I use store-bought rotisserie chicken?
Absolutely! Using a rotisserie chicken reduces preparation time significantly. Simply shred or dice the cooked meat and add it during step 6 when the chicken returns to the pot. This shortcut works beautifully and still delivers excellent flavor, though you may want to adjust salt since rotisserie chicken is typically seasoned.
- → How can I add more vegetables?
Baby spinach, chopped zucchini, or diced mushrooms can be added during step 5 when simmering the tomatoes and broth. Fresh spinach wilts nicely in just a couple of minutes. For heartier vegetables like zucchini or mushrooms, add them earlier with the onions and peppers to ensure they cook through completely.
- → Is this suitable for freezing?
This dish freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat, stirring occasionally and adding a small amount of broth if the sauce appears too thick. The cheese texture may change slightly but remains delicious.
- → Can I make it spicy?
The crushed red pepper flakes provide adjustable heat. Start with ½ teaspoon for mild warmth or increase to 1 teaspoon for moderate spiciness. You can also add a pinch of cayenne pepper or diced jalapeños when sautéing the vegetables. For maximum heat control, serve hot pepper flakes at the table and let individuals adjust to their preference.