Save My neighbor brought over a container of homemade pesto one September afternoon, and I had no idea what to do with all of it. I'd just bought chicken for a simple weeknight dinner, and somehow I started thinking about the chili mac my mom used to make. That's when it clicked—why not marry them together? The first batch was messier than it needed to be, but the flavors sang in a way that made me stop mid-bite. Now I make this whenever I want something that feels both comforting and a little bit special, without the fuss.
I served this to my book club on a rainy October evening, and someone asked for the recipe before they even finished their bowl. That moment—when people stop talking mid-sentence because the food is just hitting right—that's when you know you've created something worth making again and again.
Ingredients
- Boneless, skinless chicken breast or thighs (1 lb): Thighs stay juicier if you're not careful with timing, but either works beautifully when cut into bite-sized pieces that nestle into the pasta.
- Elbow macaroni (8 oz): Short pasta shapes trap the sauce like tiny flavor boats, though you can swap in penne or shells if that's what you have.
- Yellow onion (1 medium, diced): This is your aromatic foundation; don't skip it even if you're tempted to rush.
- Garlic (2 cloves, minced): Fresh garlic makes a real difference here, especially when you let it toast slightly in the oil.
- Sun-dried tomatoes (1/2 cup, drained and chopped): These add concentrated sweetness and chewiness that regular tomatoes can't match; drain them well so they don't make the sauce watery.
- Diced tomatoes (1 can, 15 oz): Use the canned version with the juices included—they add body and prevent the dish from feeling too heavy.
- Shredded mozzarella cheese (1 cup): The oozy melty element that makes this feel indulgent; low-moisture works best so you don't end up with a greasy sauce.
- Grated Parmesan cheese (1/4 cup): A flavor boost that cuts through richness with salty, umami depth.
- Basil pesto (1/3 cup): Store-bought is perfectly fine, though homemade tastes brighter; stir it in at the end so the basil doesn't turn dark and bitter.
- Chicken broth (2 cups): This becomes your sauce base, so don't use anything too salty or it'll overpower everything else.
- Dried oregano (1/2 tsp): A whisper of Italian seasoning that anchors the whole dish.
- Crushed red pepper flakes (1/4 tsp, optional): For those who like a subtle warmth without heat that dominates.
- Salt and freshly ground black pepper: Taste as you go because the pesto and cheeses will add saltiness.
- Olive oil (2 tbsp): For browning the chicken and building that initial fond layer of flavor.
Instructions
- Brown the chicken first:
- Heat olive oil in a large pot over medium heat and let it shimmer before adding chicken pieces. You want them to develop a golden crust in about 4 to 5 minutes, which means resist the urge to stir constantly—let them sit and color.
- Build your aromatic base:
- Once chicken is set aside, add diced onion to the same pot and let it soften for 3 to 4 minutes until it starts turning translucent. Stir in minced garlic and sun-dried tomatoes, cooking for just a minute so the garlic blooms but doesn't burn.
- Combine everything:
- Return the chicken to the pot, then pour in the canned tomatoes with their juices, chicken broth, oregano, red pepper flakes, and a pinch of salt and pepper. Give it a good stir so everything mingles and comes to a boil.
- Cook the pasta in the sauce:
- Stir in the dry pasta right into the pot, then reduce heat to a simmer, cover, and let it bubble gently for 10 to 12 minutes, stirring occasionally so nothing sticks. The pasta will absorb the broth and become creamy as it cooks.
- Finish with pesto and cheese:
- Once the pasta is tender and chicken is cooked through, remove from heat and stir in the pesto, mozzarella, and Parmesan until everything is melted and silky. Taste and adjust seasoning if needed—you might want a crack more pepper or a pinch of salt.
Save There's a moment toward the end of cooking when the kitchen smells like tomatoes, garlic, and basil all at once, and you just know you've made something worth remembering. That's the feeling I chase every time I make this dish.
Why This Fusion Works So Well
Chili mac feels like cozy Americana, but swapping spicy chili seasoning for bright Italian pesto opens the door to something unexpected. The sun-dried tomatoes add depth that canned tomatoes alone can't deliver, and the two cheeses create a sauce that clings to every piece of pasta. It's the kind of dish that shouldn't work on paper but absolutely does in the bowl, which is exactly why it's become my secret weapon for weeknight dinners that taste like you spent all day on them.
Storage and Leftovers
This reheats beautifully in a covered pot over low heat with a splash of broth or water to loosen it up again. The flavors actually deepen after a day in the fridge, so if you have leftovers, you're in for a treat. It keeps for about three days covered, and freezing works too though the pasta becomes slightly softer when thawed.
Ways to Make It Your Own
The beauty of this recipe is how flexible it is without losing its soul. You can sneak in a handful of spinach or kale during the last few minutes of cooking for extra green, swap the chicken for ground turkey or even keep it meatless with white beans for a different kind of heartiness. Some nights I'll add roasted red peppers or a can of white beans, and it never feels like I'm making the same dish twice.
- Try ground chicken or turkey if you prefer a different texture and faster cooking time.
- Use gluten-free pasta if needed and the dish comes together just the same.
- A squeeze of fresh lemon juice at the end brightens everything and cuts through the richness beautifully.
Save This is the kind of meal that makes you feel like you're taking care of yourself and the people you cook for, and honestly, that's what cooking should be. Make it tonight, and I promise you'll want to make it again.
Kitchen Tips & Answers
- → What makes pesto chicken chili mac different from regular mac and cheese?
This dish combines Italian flavors like basil pesto and sun-dried tomatoes with tender chicken and a tomato-based sauce, creating a more complex flavor profile than traditional mac and cheese.
- → Can I make this dish ahead of time?
Yes, you can prepare the components ahead and store them separately. Reheat gently with a splash of chicken broth to restore creaminess before serving.
- → What type of pasta works best?
Elbow macaroni is traditional, but any short pasta like penne, cavatappi, or shells works well for holding the thick, cheesy sauce.
- → Is this suitable for meal prep?
Absolutely. Portion into containers and refrigerate for up to 4 days. The flavors often improve after resting overnight in the refrigerator.
- → Can I freeze leftovers?
Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat with a little broth to maintain creaminess.
- → How spicy is this dish?
The red pepper flakes add mild heat. Omit them entirely for a family-friendly version, or increase to 1/2 teaspoon for more spice.