Pesto Chicken Chili Mac (Printable Version)

Italian-inspired comfort food featuring chicken, sun-dried tomatoes, and creamy pesto

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni or small pasta shells

→ Proteins

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, undrained

→ 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

# How-To Steps:

01 - Cook pasta in a large pot of salted boiling water according to package directions until just al dente. Drain and set aside.
02 - In a large Dutch oven or deep skillet, heat olive oil 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 chicken to a plate.
03 - In the same pot, add 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.
05 - Add canned diced tomatoes with juice and chicken broth. Bring mixture 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 melted and creamy.
08 - Serve hot, garnished with additional pesto or Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes fancy enough to impress but comes together faster than ordering takeout.
  • The pesto gives you that Mediterranean brightness without needing a plane ticket or complicated techniques.
  • One pot means one cleanup, and honestly, that alone makes this a keeper.
02 -
  • Don't skip the step of cooking your pasta separately—it gives you control over the texture and prevents it from becoming mushy when combined with the broth.
  • The pesto needs to go in off the heat, not simmered; high heat turns basil bitter and the color fades from vibrant green to sad grey-green.
03 -
  • Cook your pasta slightly under al dente if you're making this ahead and reheating—it'll continue to soften as it sits in the broth.
  • If your pesto is very salty, taste before adding extra salt to the whole dish or you'll overshoot it.
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