Pesto Chicken Chili Mac (Printer View)

Tender chicken and pasta in a creamy pesto-infused sauce with sun-dried tomatoes and melted 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 with juice

→ 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, optional
15 - Salt and freshly ground black pepper to taste

# Method:

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 until golden and cooked through, approximately 5 to 6 minutes. Transfer to a plate.
03 - In the same pot, add diced onion and red bell pepper. Cook until softened, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes if using. Cook for 1 minute to bloom the spices.
05 - Add canned diced tomatoes with their 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 to allow flavors to meld. Adjust seasoning with salt and pepper as needed.
07 - Remove from heat. Stir in mozzarella and Parmesan cheese until fully melted and creamy.
08 - Divide into bowls and serve hot, garnished with additional pesto or Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you actually pulled it together in under an hour.
  • The pesto adds that fresh, green brightness that makes everyone ask what your secret ingredient is.
  • It's genuinely comforting without feeling heavy, which is harder to achieve than it sounds.
02 -
  • The pasta will keep cooking even after you remove it from heat because the broth is hot, so resist the urge to cook it all the way through initially or you'll end up with mush.
  • Don't skip draining the sun-dried tomatoes properly, or excess oil will make the sauce slick instead of velvety, and you'll notice the difference immediately.
03 -
  • Room-temperature pesto mixes more smoothly into hot pasta than cold pesto, so let it sit out for a few minutes before stirring it in.
  • The secret to silky cheese sauce is removing the pot from heat before adding the cheese, which prevents the dairy from breaking or becoming grainy.
Return