Save to Pinterest My neighbor stopped by one Tuesday evening with a jar of homemade basil pesto, and I stood there holding it, wondering what on earth I'd do with that much green sauce. Chili mac had been my weeknight standby for years—reliable, warming, the kind of thing you make without thinking. But that pesto just sat on my counter, practically daring me to be more adventurous. So I threw caution aside, grabbed some chicken from the freezer, and invented this dish right there in my Dutch oven. What emerged was something unexpected: a bowl of creamy, herbaceous comfort that felt both familiar and entirely new.
I made this for my book club a few months ago, not entirely sure how eight women would react to pesto pasta with chunks of chicken and melted cheese. The room went quiet for about two minutes—the good kind of quiet—and then everyone asked for the recipe. One friend literally took a photo of her bowl before eating it, which I'm pretty sure means you've done something right.
Ingredients
- Elbow macaroni: Use the full 340 grams and cook it just to al dente, otherwise it'll turn to mush when it hits the hot broth.
- Boneless, skinless chicken breast: Dice it into bite-sized pieces so it cooks evenly and mingles nicely with the pasta throughout.
- Yellow onion: One medium onion gives sweetness without overpowering; smaller pieces mean faster cooking and better integration.
- Garlic: Three cloves minced fine—you want the flavor distributed, not chunks you accidentally bite into.
- Red bell pepper: It adds sweetness and color; if you can't find red, yellow works beautifully too.
- Oil-packed sun-dried tomatoes: These are concentrated flavor bombs; drain them well or your dish gets greasy, but don't rinse away all that good stuff.
- Canned diced tomatoes: Keep the juice—it becomes part of your broth and adds acidity that balances the richness.
- Shredded mozzarella cheese: Buy the good stuff if you can; pre-shredded works but melts less smoothly than freshly shredded.
- Grated Parmesan cheese: The nuttiness here is non-negotiable; it's what keeps this from being just cream and carbs.
- Prepared basil pesto: Homemade is incredible if you have the time, but jarred pesto does the job without guilt.
- Low-sodium chicken broth: Three cups is your baseline; you can adjust if you like it brothier or thicker.
- Olive oil: Two tablespoons to start the flavor base—good quality matters here since you taste it directly.
- Italian seasoning: A teaspoon and a half rounds out the flavors without tasting artificial if you use the decent stuff.
- Crushed red pepper flakes: Optional but recommended; half a teaspoon gives warmth without heat that takes over.
- Salt and black pepper: Season as you go, not all at the end—your palate will thank you.
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a rolling boil and add your pasta, cooking it to al dente according to the package—you're aiming for that slight firmness in the center. Drain it and set it aside, remembering that it'll soften a bit more once it hits the hot broth.
- Brown the chicken:
- Heat olive oil in your Dutch oven over medium-high heat until it shimmers, then add your diced chicken with a generous pinch of salt and pepper. Let it sit for a minute or two before stirring so you get that golden crust, then cook until just cooked through, about five to six minutes total—don't overcook it or it'll turn dry and rubbery.
- Build your aromatics:
- Scoop the chicken onto a plate and add your diced onion and red bell pepper to the same pot, letting them soften and take on some color over the next four minutes. When they're just tender, add your minced garlic and stir constantly for about a minute until the raw edge comes off and the kitchen smells incredible.
- Layer in the sun-dried tomatoes:
- Throw in your chopped sun-dried tomatoes along with the Italian seasoning and red pepper flakes if you're using them, stirring for about a minute to wake up those dried flavors. You'll notice the aroma immediately—brighter, more concentrated.
- Add your liquids:
- Pour in the canned tomatoes with their juice plus the chicken broth, giving everything a stir and bringing it to a simmer. This is where the dish starts becoming one coherent thing rather than separate ingredients.
- Bring it together:
- Return your cooked chicken to the pot, add the drained pasta and the pesto, and let it all simmer together for three to four minutes so the flavors marry. Taste it now and adjust your salt and pepper—this is your last chance to balance everything.
- Make it creamy:
- Remove from heat and stir in the mozzarella and Parmesan until they've melted into a creamy sauce that coats everything. Don't put it back on the heat or the cheese will get stringy; the residual warmth does the job.
- Serve it up:
- Ladle into bowls while it's hot and top with extra pesto or a sprinkle of Parmesan if you're feeling generous. Serve immediately before the pasta absorbs too much broth.
Save to Pinterest There's something about watching someone taste something you've created and seeing their face shift from polite curiosity to genuine delight. That moment when my partner closed his eyes for a second after the first bite, then immediately asked if there were leftovers—that's when I realized this wasn't just a happy accident. This dish had become the thing I make when I want to feel like I'm cooking something special without the stress.
The Magic of Pesto in Unexpected Places
Pesto is typically reserved for pasta dishes or spread on sandwiches, but there's something revelatory about adding it to a broth-based dish like chili mac. The basil brightens everything it touches without needing you to buy fresh herbs every week or stand at a cutting board for twenty minutes. I've learned that pesto works best when it's the last thing you add, stirred in just before the cheese, because heat destroys its delicate flavor and that vibrant color you paid for.
Why Sun-Dried Tomatoes Deserve Another Chance
I used to avoid sun-dried tomatoes because they seemed fussy and old-fashioned, but I've completely changed my mind. They deliver concentrated tomato flavor that fresh tomatoes simply can't match, and they add texture and interest without requiring any special prep—just drain them and chop. In this dish, they're the backbone that prevents everything from tasting one-dimensional, the element that makes people pause and ask what that complexity is.
Customizations and Next-Time Ideas
The beauty of this recipe is how forgiving and adaptable it truly is. I've added a handful of baby spinach in the last few minutes of cooking, stirred in roasted red peppers from a jar, used rotisserie chicken when I was short on time, and even experimented with different cheese combinations—fontina is stunning if you want something richer.
- Stir in a handful of baby spinach or fresh arugula in the final minutes for an extra vegetable that wilts right in.
- Make it faster by using store-bought rotisserie chicken, shredded and added directly to the pot.
- Consider gluten-free pasta if you need it; the dish doesn't suffer one bit from the substitution.
Save to Pinterest This is the kind of dish that quietly becomes a regular in your rotation, the one you make when you want to feel good about what you're putting on the table. Make it once, and I promise you'll find yourself pulling out this recipe again and again.
Recipe FAQ
- → Can I make this dish ahead of time?
Yes, prepare everything up to step 6 and refrigerate. Reheat gently on the stove, adding a splash of broth if needed, then stir in the cheeses just before serving.
- → What pasta shapes work best?
Elbow macaroni and small shells are ideal because they hold the sauce well. Penne, fusilli, or similar short pasta with nooks and crannies also work beautifully.
- → Can I use store-bought rotisserie chicken?
Absolutely. Using cooked rotisserie chicken reduces prep time significantly. Add it during step 6 when you return the chicken to the pot, just long enough to heat through.
- → How can I make this lighter?
Reduce the amount of cheese by half, use part-skim mozzarella, and increase the vegetables. Adding spinach during the last few minutes of cooking adds nutrition without sacrificing flavor.
- → What can I substitute for sun-dried tomatoes?
If you don't enjoy sun-dried tomatoes, try chopped roasted red peppers or additional fresh tomatoes. The flavor profile will change slightly but remain delicious.
- → Is this suitable for freezing?
This dish freezes well for up to 3 months. Cool completely, transfer to freezer-safe containers, and thaw overnight in the refrigerator before reheating on the stovetop.